Global Food Technologies, a privately held biotechnology company targeting the food safety market, has announced a scientific method for significantly reducing and eliminating disease-causing surface and foodborne bacteria in seafood.
During a press conference at its research and development facility, the company unveiled a prototype of the system, called SEABAC, which is based on this new methodology. Believed to be the first system of its kind, the SEABAC system will provide seafood industry processors with what is described as an all-natural, environmentally friendly solution to rid food of bacteria during processing. In recognition of its many innovations, Global Food Technologies was this week granted its third US patent.
Research indicates that contamination typically occurs as seafood moves through the processing facility. In response to this troubling issue, Global Food Technologies' mission is aiming to improve the quality of seafood processing methods around the world. The company claims that SEABAC provides a cost-effective, safe method to reduce disease-causing bacteria and improve the quality and freshness of seafood.
According to The Economic Research Service, the medical and lost productivity costs related to foodborne bacteria are estimated at $6.9 billion (€6.25bn) a year. SEABAC aims to improve the economic and business-related issues of food processing and distribution by reducing monetary losses caused by waste and food inspection failures. The system is also said to provide sales benefits to grocers by maintaining the quality and extending the shelf-life of seafood. Seafood processed through the system helps companies protect themselves from expensive and damaging product recalls. The ultimate goal is that consumers will benefit from greater access to safe and natural seafood, along with a reduced risk of illness.
"With more than 4,100 seafood processors and handlers in the United States alone, Global Food Technologies has a tremendous opportunity to change the way seafood is processed and improve upon today's current methods, making seafood safer," said Mark Terry, co-founder and chief technical officer of Global Food Technologies.
"Until SEABAC, a true kill step method was not available for seafood processors. SEABAC is a scientific system that is a quantum leap from today's methods, with the unique capability of not only ridding food of surface bacteria, but also bacteria present within the fish itself. The successful filing of our patents validates our creation of a new field of microbiological study and invention in the food safety industry."
Under development for more than seven years, the SEABAC system includes surface cleaning with pH-controlled water and cellular matrix manipulation, cellular respiration and dormancy processes to rid foodborne bacteria. The system's "smart-packing" technology then covers the product with a protective wrap and creates a specifically modified environment, preventing further contamination and promoting better shelf-life of the product.
"We have created a process that is all natural, environmentally-friendly and free of harmful chemicals and irradiation," Terry explained. "The only materials that make contact with seafood processed through the SEABAC system are water-based agents and an anti-microbial that is approved by the FDA as a 'no rinse' food sanitiser. This sanitiser is colourless, odourless and tasteless, and when broken down, it essentially amounts to water and vinegar."
The technology is expected to be available in 2004. Separate announcements will be made as the system begins shipping and seafood processors are ready to publicly disclose their selection of SEABAC and Global Food Technologies.
Global Food Technologies is based in California, US, with its Research and Development located in Idaho. Established in 2000, the company has created a new field of microbiological study and invention in the food safety industry. The company's patented technology, SEABAC (SEAfood BACteria Elimination System), is thought to be the first true kill step to reduce dangerous surface and foodborne bacteria in seafood.