UV Technology for the Meat and Butchers Industry

Within the meat and butchers industry you will find that meat and other food products become contaminated due to micro-organisms that cause spoilage spreading through the air which can be prevented by using disinfection system.


The systems use UV-C emitters with a primary emission wave length of 253.7nm and have an advantage over other systems because they produce no ozone. Below is a typical example of a hygiene problem occurring with an effective solution:

Problem 1:

One of many hygiene problems: In a climatised room for raw meat such as lamb, beef and pork, coatings and mould often appear on the product surfaces. This leads to mycel formation and a musty, mouldy smell. The personnel costs and waste incurred for washing or trimming these meats can be extremely high.

Our Solution:

Installation of a UV-C disinfection unit specially designed for simple wall or ceiling mounting in small rooms, for example AirTube C and AirWetech , or AirStream C for larger rooms. These units have an integrated ventilator and work continuously around the clock. If an evaporator cooler is installed in the store room or cool room, our AirTube or AirStream V can also be deployed. The Compact lamp IP 65 can also be integrated directly in ripening facilities.

The result is virtually no more coating on the products and no formation of mould. This removes the need for chemical treatment of the products as well as saving money and being good for customers' health.


You can purchase these unique UV-C systems from Advanced Air Hygiene who specialise in UV technology and air disinfection. Their systems uses a germicidal effect of UV-C radiation which prevents the micro-build up which travels through the air and particularly air conditioning and refrigeration systems.

Advanced Air Hygiene are able to provide their effective air hygiene systems to anyone in the UK and Europe. Please visit aahygiene.com for more information or to contact them direct.