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The problem: Contamination with
micro-organisms
Micro-organisms are microscopically small. They
are everywhere and have an extremely high
metabolism. They multiply millions of times over
depending on the type, temperature and air
humidity and in the form of bacteria, fungi,
viruses, algae or protozoa they can present
acute health risks to humans and cause premature
spoilage of the whole food production. Where
hygiene is insufficient they are usually spread
via the air from ventilation and air
conditioning equipment. This can result in virus
infections, respiratory illnesses, mucus
membrane problems and colds in people. In the
area of food production, spoiled food incurs
high costs and is accompanied by complaints,
returns, delisting and damage to a company's
image.
The solution: UV-C radiation – the most
natural form of disinfection
In order to specifically prevent contamination
with micro-organisms, BARO makes use of the
bactericidal effect of light in the form of UV-C
radiation. UV-C radiation on a wavelength of
253.7nm changes the germs’ genetic blueprint and
the cell dies. This wavelength has a lethal
effect on all microorganisms such as bacteria,
fungi, moulds, yeasts and viruses. Depending on
the dosage, the disinfection rate can be as high
as 99.9%. Chemical or heat treatment is not
necessary and UV-C radiation does not produce
any ozone whatsoever. BARO disinfection systems
represent state-of-the-art technology in
accordance with the VDI 6022 standard. Various
customised solutions are deployed in air
conditioning and ventilation systems and also in
the food trade and food industry.
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Exhibitions in Germany
Anuga Food Tec
Cologne
10.-13.03.2009
ISH
Frankfurt/Main
10.-14.03.2009
Internorga
Hamburg
13.-18.03.2009 |
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