Airborne contaminants in the form of viruses/coronaviruses, bacteria, mould and yeast continue to be one of the least addressed issues in most food processing plants – a problem that the COVID-19 emergency has highlighted. Since these organisms cannot be seen they are often ignored. The organisms can enter the workplace on employee’s clothing and bodies, through intake and makeup air systems, on packaging materials, wooden pallets and vehicles.
As air passes through the unit it is enriched with hydro-peroxides and super oxide ions which break down contaminants in the air on contact back to their harmless constituent components – oxygen, CO2, water vapour etc. This is the most effective method of air purification as it converts the entire workplace into a purification chamber.