The medical emergency related to Covid-19 showed the weakness of our society to the attack of viruses and pathogens that, in a very short time, can block the global economy, unprepared to this kind of emergencies, and lead to thousands of deaths.

This pandemic is only the last infection that spreads across the world in the last decades; viruses like Ebola, Zika, Sars or swyne flu (A H1N1) taught little or nothing to governments all around the world, that kept investing mainly in strategic sectors for the economic growth, leaving behind key sectors for the protection of human life, like healthcare – so far, extremely inadequate in dealing with this emergency – but most importantly, almost nothing was done in terms of food safety research.

We are talking about a crucial aspect concerning food products we consume every day: today, the huge changes affecting the global food system (products travelling from every continent, mass food service, large scale distribution, and a great use of preserved products) led to new problems and critical points to be solved in order to ensure food safety, because if a Covid-19 epidemic can stop the whole planet and cause thousands of deaths, a bacterial epidemic can be extremely dangerous and happen way more frequently.

Every day, in fact, there are reports about food withdrawn from the market due to traces of bacteria such as Listeria Monocytogenes, Escherichia Coli, Staphylococcus Aureus, Salmonella, Enterococcus o Clostridium Botulinum; all pathogens that are able to contaminate whichever level of the supply and consumption chain of food, and therefore to grow and reproduce at variable temperatures, persisting therefore in the environment and possibly resisting also in processed, preserved and refrigerated food products, distributed through large-scale distribution chains and food service industry.

We are talking, as you might guess, about a crucial sector where a lot of attention is needed and where  Next Cooking Generation invested fully in the last years: a long path dedicated to the search of new techniques and the construction of innovative machines to ensure the protection of all consumers’ health. Thanks to our research, we could patent the innovative Induced Maturation© technique that, with its focused ultrasounds technology, can reduce quickly and significantly the bacterial load in food, ensuring by that a better food safety.

We are talking about a process validated by a research Team at University of Teramo, Faculty of Veterinary Medicine, that joined us in the experimentation, carrying out studies and tests on our new technique’s effect on several food: this recently led to the recognition of their work and of the effectiveness of the induced maturation© technique thanks to the publication of said findings on the scientific magazine Italian Journal of Food Safety.

Purpose of this research was to evaluate the effects of waveco®’s induced maturation© focused ultrasounds on Listeria monocytogenes (LM) in smoked salmon, a food often prone to such contaminations and very likely to cause harmful consequences to people if not withdrawn from the market.

The experimentation run by a research Team at University of Teramo, led by Dr. Luca Pennisi, in charge for the research agreement with ncg, was run on contaminated smoked portions with a 4-strain cocktail of Listeria monocytogenes (LM ATCC 19114, LM ATCC 15313, LM ATCC 19111 e LM ATCC 7644) and showed the effectiveness of the induced maturation© process performed by  waveco® in order to significantly reduce the bacterial load without compromising the organoleptic characteristics of food.

In detail, among the findings reported on the scientific magazine Italian Journal of Food Safety and validated by experts, you’ll find the beneficial effects of induced maturation©: “The result of this study suggests that this kind of process can inactivate Listeria monocytogenes at sublethal temperatures, preserving the sensory characteristics of the samples.  The food odour – says the research supervisor – didn’t change in any of the samples; so this treatment regimen could provide a solution for the smoked salmon industry, in order to meet the regulatory requirements in terms of food safety”. 

This results therefore rewards and recognises Next Cooking Generation’s good ideas, as we always believed in technological research in order to improve food quality, provide professionals with the best machines ensuring customer food safety and achieve the highest professional goals.

For all details about the research and publication, you can read it online at the following link>> 

To have further information on our waveco® machine and on the induced maturation© technique, please contact us through this form>>>>