Foodservice Distributors, Meat Plants & 60 Yr Old Produce Co Get Serious About Food Safety

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FDA and USDA Approved CO2 Pads Patented Technology Makes Food Safety and Extended Shelf-Life a Cost-Effective and Easy To Implement Solution For Almost Every Type of Food Related Business.

JS Food Brokers, Master Broker and Marketing Consultant for CO2 pads patent holder, CO2 Technologies, helps companies improve food safety and extend the shelf-life of meat, poultry, seafood, fruit and vegetables with a very cost-effective solution.

“With the new FDA Food Safety Modernization Act looming over the food industry, CO2 Fresh-Pads can help companies looking for ways to demonstrate how they are taking steps to improve food safety while at the same time improving their bottom line.” – Barney Seward, President, JS Food Brokers LLC

CO2 Fresh-Pads, provide a 100% natural safety advantage by gradually releasing CO2 in a controlled atmosphere, which displaces Oxygen and Ethylene to retard bacteria growth from 20%-50%+ on perishable items, resulting in a safer fresher end product for the consumer. CO2 Fresh-Pads are being used by meat plants, food processors, restaurants, retail grocery and wholesale businesses to help them extend the shelf-life of perishable foods and enabling them to offer their customers a higher quality product, while reducing mark-downs, early pulls and discards.

“Major meat processing plants in Arizona and Colorado are now using the CO2 pads in ground beef, poultry and seafood to retard bacteria growth and extend shelf-life.

“One of Colorado’s oldest produce companies now uses CO2 pads in all of their sliced and diced produce including tomatoes, cantaloupe, honeydew, pineapple, and green, red and gold peppers to retard bacteria growth, maintain freshness, reduce purge and give their customers a safer product.” – said Seward

Recent scientific testing has been completed by a major Texas chicken processor that provides high-end products to some of the top 10 restaurants and fast food chains across North America. Testing was completed by an ACIL/ASM independent laboratory showing chicken breasts packaged with CO2 pads have an average of 35% less Aerobic Plate Counts (APC) at day 7, 8, 9 and 13 than compared with the same product without using CO2 pads.

How CO2 Fresh-Pads improve food safety and extend shelf-life:

  • Reduces spoilage by inhibiting bacteria growth on perishable foods
  • Helps keep meat redder and lasting fresher longer
  • Keeps fruits and berries from molding while retaining moisture
  • Reduces purge in ground beef, sausage and other meats
  • Eliminates foul odors from fish and maintains texture and color

Denver based JS Food Brokers LLC is the Master Broker and Marketing Consultant for CO2 Technologies, Inc., patent holder for CO2 pads spoilage resistant technology.

For more information about CO2 Fresh-Pads or JS Food Brokers, or to schedule an interview with Steve Josephs or Barney Seward, please call 303.242.5639 or visit http://www.CO2Pads.com or http://www.JSFoodBrokers.com.

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Steve Josephs
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