In focusing on hygiene in the food processing industry, Ammeraal Beltech has developed a wide range of AntiMicrobial belting, retaining the well known properties of the regular Food Grade belts.
Ammeraal Beltech’s AntiMicrobial belting range uses non-migrating materials – a technology based on silver ions. The belt is proven safe for human contact and effective against a broad spectrum of micro-organisms.
AntiMicrobial belts will assist in:
- Reducing/bringing down the counts from bacterial growth on the belt
- Implementing HACCP programs
- Enhancing hygiene
- Inhibiting the growth of bacteria
The AntiMicrobial (AM) belting range – provided with Amseal closed belt edges – will help to keep the belt cleaner and reduce build-up of bacteria on the belt surface. Of course, maintaining and improving of cleaning procedures still remains essential.
Food Safety technology
A non-migrating technology based on silver ions. The AntiMicrobial covers are free of taint, meet top Food Grade standard requirements and there is no migration of additives.
All the migration tests are in line with the requirements of FDA. AntiMicrobial belts are suitable for contact with aqueous, acidic and fatty foodstuffs according to the requirements of EC 1935/2004 directive.
The belts developed are composed of several layers (see sketch) of which the final top cover is not »treated«. The material used for this layer is either Nonex or Ropanyl, which are well-known and superior products manufactured using state-of-the-art production, resulting in an exceptionally, cleanable non-porous super finish.
This technology complements rather than replaces a thorough and regular cleaning practice, which remains essential. In case of damage to the top cover, creating areas which are difficult to clean, the AntiMicrobial layer will assist in inhibiting the growth of bacteria. The Amseal sealed edge and the bottom cover or impregnation are treated with the same AntiMicrobial material.
Applications
The new AntiMicrobial belts are suitable for use in virtually all sectors of food production.
Here are just a few examples:
- Bakery
- Meat & poultry and fish processing
- Confectionery
- Dairy
- Fruit and vegetable
Precaution
AntiMicrobial belts
- Do not replace current cleaning procedures
- Do not kill all known bacteria
- Do not preserve food nor extend its shelf life
