Belgian process prolongs the shelf life of foodstuffs


A two-year scientific study conducted by scientists shows that enzyme-based cleaning solutions, a process patented by a Belgian company, enable food products to be stored for much longer.

Realco is an innovative company working in the cutting-edge industrial biotechnology sector. A patented enzyme-based process has made it a world leader in the field of hygiene. In addition to the disinfection and decontamination of all surfaces, in a medical or a food processing environment, the processes it is developing, which are based on natural proteins that cut biofilms into microparticles and act as a catalyst for detergents, also have positive effects on food preservation. 

The study, conducted with the University of Liège, among others, showed that this process, which is part of a "green chemistry" approach, extends the expiry date of certain foodstuffs by up to 100%. According to Laurent Delhalle of ULiège, "Our basic hypothesis was that the microbiological quality of the installations relates to the quality of the finished product. If the production infrastructure is contaminated by spoilage bacteria, these bacteria can contaminate the food and it will spoil more quickly." 

By conducting hundreds of tests, the study showed that eradicating biofilm bacteria nests on surfaces and the materials used in manufacturing processes increased the quality and shelf life of food products. 

For example, the expiry date of fresh shrimp has increased from 6 to 9 days.