Industries
//Food Processing
Remove odours and maintain hygiene in food production environments
In food production, maintaining clean air is essential for hygiene, odour control and compliance. Microorganisms can spread through production areas, contributing to contamination risks and costly product loss. Traditional cleaning and fogging can only deal with contamination that has already occurred. AIRsteril helps reduce airborne microorganisms and odour-causing compounds, maintaining cleaner air between cleans.
Why air hygiene matters in food production
• Bacteria, moulds and fungi can contaminate food, surfaces and packaging.
• Temperature changes, humidity and organic material encourage microbial growth.
• Odours can affect product quality and create an unpleasant working environment.
• Production downtime for deep cleaning reduces output and efficiency.
The AIRsteril advantage
• Removes odours at the source and reduces airborne microorganisms.
• Maintains hygiene during production without interrupting operations.
• Reduces reliance on chemical sprays and masking agents.
• Operates safely in occupied environments with no added fragrances or residues.
• Supports hygiene management and compliance with recognised food safety frameworks including HACCP and BRCGS.
Proven performance
Independent testing has verified AIRsteril’s ability to reduce airborne microorganisms by over 99.99% in controlled environments.
• Meat processing environments – Laboratory and field trials have shown that AIRsteril reduces microorganisms associated with Listeria contamination, helping to maintain hygienic conditions in cutting and packing areas.
• Bakery environments – Independent evaluation confirmed significant reductions in moulds and fungi including Pichia anomala, resolving persistent contamination issues in commercial bakeries.
• Cold room studies – Monitoring in European butchery cold rooms demonstrated substantial reductions in contamination and odour levels.
• Fogging comparison – Independent assessments found that AIRsteril delivered comparable or superior results to hydrogen peroxide fogging, while avoiding production downtime and other operational drawbacks.
Together these results demonstrate that AIRsteril reduces microorganisms and helps maintain cleaner air and improved production conditions. Reducing contamination helps maintain product quality and can contribute to extended shelf life where microbial spoilage is a factor.
Applications
Meat production and processing
AIRsteril supports hygiene in cutting, packing and storage areas, reducing environmental microorganisms linked to spoilage. Units operate throughout production areas to maintain background protection and odour control.
Bakeries
In bakery environments, airborne yeasts and moulds can affect fermentation and product quality or cause spoilage to exposed products before packaging. AIRsteril units installed in production, cooling and packing areas are proven to control contamination while operating safely alongside staff.
Fruit and vegetable processing
AIRsteril technology supports hygiene in preparation and packing areas where moisture and organic residues can encourage microbial growth. Units help control odours and maintain cleaner air throughout washing, sorting and packing operations.
Cold storage and preparation areas
Temperature and humidity shifts in chillers and prep areas encourage microbial growth and odour build-up. AIRsteril technology maintains clean, fresh air without harsh chemicals or residues.
Changing, boot and locker rooms
Personnel changing areas can quickly develop odours and provide a route for contamination transfer. AIRsteril units maintain fresh air while reducing microorganisms, helping to protect hygiene standards and improve working conditions.
Installation and operation
• Units are ceiling or wall mounted to ensure even air circulation.
• Operation is silent and suitable for occupied food areas.
• Units can run continuously throughout production and cleaning cycles.
• Only annual lamp replacement is required for routine maintenance.
Site assessments and installation guidance are available to ensure the correct unit configuration for each environment.
Summary
• Advanced air purification for food production and processing areas.
• Constantly reducing airborne bacteria, yeasts and moulds.
• Supports regulatory hygiene management and compliance with recognised food safety frameworks including HACCP and BRCGS.
• No downtime, no harsh chemicals, no residues.
Maintain cleaner air, safer production and fresher environments with AIRsteril.
Please see below products suitable for Catering
Customer feedback
AIRsteril systems are trusted by leading food manufacturers, bakeries and meat processors to maintain hygiene and clear odours in working environments. Customers report noticeable improvements in air freshness, reduced cleaning frequency and consistent odour control during production.
Stephens Fresh Foods
“We recognise that traditional cleaning and disinfection can often be compromised by human fallibility. With AIRsteril we have proven that science can provide us with a ‘belt and braces’ approach in addition to our existing best available techniques. Since installing AIRsteril, our bacteria TVC test results are now consistently excellent and we are committed to keeping it that way.”
Production Manager, Gary Luff
Select Butchery
“We decided to install AIRsteril in our production and chill areas. We have been very impressed with the results. Since installation, our bacteria TVC test results are at an all-time low and because of this, we have recently obtained official EU approval to supply beef patties intended to be less than thoroughly cooked.”
Technical Manager, Jack Grin
