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Photo Oxidation – a Light Induced Stored Food Distress

Photo oxidation is a chemical reaction, where, a substance reacts with oxygen under the influence of light (IUPAC, 1997). Photo oxidation of stored food products brings about nutritional changes, variations in color, smell and flavor and thus, poses a serious challenge to the food industry. Moreover, oxidation of lipids in the stored food and the [...]


Offensive Lighting and Reduced Shelf Life of Fish

Offensive lighting in commercial food display cases can be defined as the lighting that promotes rapid oxidation of the stored food by photo oxidation and radiation, causing, bad odor, reduction in flavor, diminution in the nutritional quality and appearance (Long and Picklo, 2010). Photo oxidation is a chemical reaction, where, a substance reacts with oxygen [...]


Light Mediated Temperature Modulation and Extended Shelf Life of Beef

Commercial beef ranging from Hamburg steak to filet mignon has protein, iron, fat and cholesterol in abundance. The shelf life of beef depends on various factors such as the method of preparation and storage. Research evidence shows storage temperature and storage time as the most important factors for retaining color and minimizing lipid oxidation in [...]


An Increase in Bacterial and Fungal Contamination of Stored Fruit and Vegetables in Supermarkets – Is Light the Real Culprit?

Fruits and vegetables have a strong link to serious food borne disease outbreaks. The Escherichia coli outbreak linked to spinach in 2006, the norovirus gastrointestinal outbreak linked to frozen raspberries in 2005 and 2007, Salmonellosis and E. coli outbreak linked to lettuce in 2005 are worth the mention (Adams et al, 1989). Though the soil [...]