Several years ago, leaders in the meat-processing industry joined a food safety consortium exploring the possibilities of electrostatics as applied in antimicrobial intervention. AB Foods, American Foods Group, Central Valley Meats and JBS supported food safety experts and engineers, as well as researchers from Colorado State University, joined in a quest to find out whether electrostatic technology could revolutionize a necessary but wasteful process.
The problem the consortium wanted to solve involved the inefficiency of common antimicrobial intervention methods. Transfer efficiency of solution to product is frustratingly low.