RayFresh Foods

The Rainbow Process

With the increasing awareness of foodborne disease outbreaks, as well as major food recalls that need to meet strict sanitary standards around the globe, we are seeing more and more an increasing recognition and a wider use of irradiation as a food safety treatment to destroy pathogenic bacteria. RayFresh Foods has engaged and partnered with an irradiation development team and Michigan University to research and develop commercial grade irradiation. And so the Rainbow Process was born. Utilizing X-Rays to ensure the safety and quality of food supply Rayfresh Foods Rainbow Process Machines can be integrated into almost any existing continuous process in a safe and efficient manner. The result of Rayfresh foods machine technology is the ability to obtain a five log reduction in various food products without affecting taste or texture. It is also important to note that there is no need for trucking the product to another location which adds up to major cost savings. The Rainbow Process does not just kill pathogens and bacteria making it safe for  immediate use or consumption, it increases an items shelf life as well.

The Rainbow Process Machine

Properly designed and operated, radiation will not be emitted outside of the machine. The machine turns off and on easily and conveniently irradiates food stuffs whether they are fresh, frozen or packaged. Each commercial machine is custom designed to meet footprint, material handling and throughput requirements for the intended processor.

Food Safety Science

Rayfresh Foods follows the USDA guidelines for the required dosage, rendering the food borne pathogens inactive or dead. The Rainbow process obtains a five lop (99.999%) reduction in pathogens such as:

• E. Coli 0157:H7
• Salmonella
• Listeria Monocytogenes
• Bacillus Cereus
  As well as many other DNA based pathogens

Michigan State University Bio Level Two Laboratory houses RayFresh Foods prototype machine where they perform all of the third party validations of RayFresh Foods Technology. Pictured to the right: Biosystems engineering professor Bradley Marks in the MSU food irradiation pilot lab. “Our work to date has shown that X-ray technology is very effective in killing the bacterial pathogens without causing undesirable changes in product quality,”