Radiant Industrial Solutions: UV-Powered Organic Food Disinfection

Tim Bartlett, CEO, Radiant Industrial SolutionsTim Bartlett, CEO
Food for thought—according to the Center for Disease Control and Prevention (CDC), foodborne diseases affect roughly 48 million Americans, of which 128,000 are hospitalized, and 3,000 die each year. With the magnitude of ailments that affect one-sixth of the population, what are the means to protect consumers who depend on packaged and processed food? In the pursuit of a chemical-free decontamination method, Radiant Industrial solutions has found a way to apply long proven ultraviolet light to commercial and industrial food disinfection. The outcome of two years of hard work and several millions of dollars is a near-complete elimination of microbial presence. “Do not trust us. Get a third-party laboratory and let them validate the efficiency of our solution,” Tim Bartlett, the CEO of Radiant Industrial Solutions, encourages his clients. Bartlett’s confidence reflects in the solutions offered by Radiant, an organic disinfection solution provider for the food and beverage industry.

Since 2012, the U.S. has seen a 93 percent increase in food recalls, and 44 percent are due to bacterial contamination. The presence of airborne bacteria is one of the biggest culprits involved in food contamination, which leads to food recalls and bad consumer reviews, impacting the producer’s brand value in the market.
To disinfect the food products, the manufacturing units use pasteurization or chemical washes, but the downside of this approach is that the chemicals cannot be washed off by water completely and their effect on human health can be long-lasting. The introduction of Radiant’s solution makes it possible to utilize UV light to disinfect food and increase its shelf-life through a proven elimination of microbial infestation. Incorporating a UV light system into the existing conveyor line system of a manufacturer, the food is run through a series of patented proprietary bulbs right before packaging. Available in sizes ranging from 5-15 feet, the UV disinfection system is installed right before the packing process.

With a keen aim to support industrial and commercial applications, Radiant’s solution is on par with the speed of processing in the factories. “Radiant has been able to support large magnitudes of food production at the speed which the customers demand,” elucidates Bartlett. This ability ensures that the processing and production retain its original pace. While the use of organic disinfection method helps increase the sales and brand value, it is also an effective means to meet Food Safety Modernization Act (FSMA) and United States Department of Agriculture (USDA) compliance regulations. On the expenditure front, organizations witness a significant drop in the operational expenditure, since the UV light bulbs need replacement only once annually.
  • Radiant has been able to support large magnitudes of food production at the speed which the customers demand

While the use of Radiant’s UV solution can reduce food recall, it can also help send recalled products back to the market. The association of Radiant with a frozen vegetable company that faced a four-ton frozen peas and carrots recall due to listeria exemplifies this. Following the installation of Radiant’s UV disinfection panels, the organization witnessed a 99 percent drop in infection in the recalled goods, which were sent back to the market for sale. In order to understand the impact of the solution, Bartlett’s team conducted a 14- week study on the effect of UV light on a pork product, which showed an extension of two-week shelf life. Banking on the extended shelf life, organizations can increase their profits while staying compliant with FDA and FSMA requirements for longer periods and eliminating food wastage.

Marching strong into 2019, Bartlett aims to campaign aggressively and demonstrate the benefits of Radiant’s solutions to organizations across the U.S. Looking at further applications of LED in retail and commercial opportunities, “We want to change the paradigm of how the food is treated in the world,” ends Bartlett.
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