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Improving Food Safety In Household Refrigerators

The Centers for Disease Control and Prevention estimates that foodborne pathogens cause 76 million illnesses, 325,000 hospitalizations and 5,000 deaths each year.

One source of foodborne bacteria is retail packages of raw beef, poultry and seafood, which can cause dangerous infectious diseases such as Salmonella, Escherichia Coli, Listeria and Shigella.

Cross contamination of foodborne pathogens can easily occur in grocery meat departments, check-out aisles, on shopping carts, and in consumers' homes.

Paper Pak Industries, working with a team of food science and manufacturing experts, has developed a cost-effective method to improve the food safety of packaged meat, poultry and seafood inside a consumer's refrigerator.

Our patented UltraZapFridgePak active absorbent food pad includes additives that produce carbon dioxide (CO2) as well as a second anti-bacterial ingredient that reduces the bacteria growth inside packaged meat, poultry and seafood.

Use of UltraZapFridgePak food pads help retard the growth of spoilage bacteria present on the surface of meat, poultry and seafood and in the related purge, thus allowing the food product to maintain better color, smell and texture as it ages.

UltraZapFridgePak helps delay the time that a packaged meat or poultry product reaches Log 6, the bacterial count level that the food industry regards as an indication that the product is out of shelf life.

UltraZapFridgePak's active ingredients are delivered inside a patented UltraZap® pouch pad. Sealed on all four sides, the UltraZap pad features a highly creped cellulose absorbent core that locks in moisture.

UltraZapFridgePak absorbent pads are available in a variety of colors, sizes and absorbency levels, allowing the customer to customize its application.

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