“We’re getting quicker disassembly and more complete disassembly for machine wash down. Not everyone is doing that, but we are really focusing on that,” Rogers said.
West Sacramento, Calif.-based Odenberg Inc., predicts more advances in food safety machines.
Future advances will likely relate to the detection of internal attributes, defects and textures, as well as pathogens and microtoxins, according to Ashley Hunter, president, and Sean Slevin, marketing and business development manager.
Providing access to real-time data for machine operators during processing also will optimize the end product’s safety and quality and as contribute to greater yields and lower costs.
Hunter and Slevin say the internal and external attribute of fresh produce — specifically texture, taste and defects — are being requested more often.
The two men agree with Rogers of Nichimo Seven Chefs that the reduction in manual labor is an important aspect to consider when developing machines for produce.
This reduction in labor costs will help ensure a lower cost but maintain a higher quality and availability, according to Hunter and Slevin.