Research – Revolutionary Compressed Air Microbial Test Unit

Compressed air is often in direct contact or indirect contact with food product. The impurities in the compressed air may contaminate the food product which can result in:

• change of color and taste
• reduced shelf life
• product recalls

Compressed air is warm, dark, and contains moisture which makes it the ideal environment to promote the production of microbes. These microbes migrate through the entire compressed air system and are released at exit points – critical places where the air contacts food, packaging, or surface areas.