date:Dec 16, 2015
d fungi with clean air by removing impurities in the oxygen. This way, the products' ripening is delayed, dehydration is reduced and the growth of fungi, such as Penicillium or Botrytis, etc. is prevented, as well as the impact of pathogens such as Salmonella and Listeria monocytogenes, consequently reducing the microbiological risks and, ultimately, ensuring the supply of a safer product to the consumer.
Oxyion helps meet the standards of hygiene and safety and has been approved by several res