Shelf Life Extension Technology
CELLYSIS Advanced Vapour Phase Food Safety and Preservation (AVPFSP) technology targets most perishable food categories from fruit and vegetables through to processed meats. It is not applicable to liquids.
Inventor of Vapor Phase Food Safety and Preservation, Andrew Inglis, applied his Food science knowledge of acetic acid self-preserved products and process development and skills, in the first instance, to develop a CSIRO validate 6-log reduction Listeria process.
Realising that a single acid gaseous biocide had limitations for some foods, CELLYSIS expanded the scope of that preliminary work to enable the vaporisation and blending, in any combination and ratio, of the three most common biocides used in the food industry i.e., acetic acid, hydrogen peroxide and peracetic acid.
Subsequently, a commercially safe, practical and simple method for the continuous treatment of a wide range of perishable foods ranging from fruit and vegetables to processed meats with multiple gaseous biocides was developed with novel ways of applying the vapors relative to each other so as to optimize the kill step whilst having no detrimental effect on most foods.
About me
Andrew is a 66-year-old, industrial R&D food scientist with mechanical engineering, process development and pure research experience.
Andrew gained his qualifications whilst working full time starting on the production floor in 1976, climbing the management ladder to technical manager in 1983.
Andrew is supported by a supplier of mechanical and electronic / software development.
Andrew’s experiences of most scientific relevance are:
1. Acetic acid self-preserved foods i.e., sauces and mayonnaise.
2. Collaborative research with CSIRO re various novel food sterilisation concepts that led him to independently create the core IP for vapor (true gas) phase food safety and preservation.
3. In 2019 Andrew expanded the core intellectual IP to include a continuous commercially practical and safe method for the mixing of acid and oxidant gases and the application of same in various mixtures to perishable foods consistent with HACCP principles.
