Microbiological analysis

People often ask us how we manage to store food, such as a piece of steak, at room temperature for two years. Well, the answer is really simple — it’s sterility. Advanced sous-vide aseptic packaging (ASAP) technology enables the sterilization of food at temperatures around 60 to 80 degrees Celsius. If the food has no spoilage-related bacteria and enzymes, then it can never go bad and can be stored at room temperature indefinitely.

Figure shows results of microbiological test conducted by SGS Hong Kong. The US prime steak sirloin in olive oil was stored at 35 degrees Celsius for three months. No bacteria were detected.

很多人問我們如何將食物（例如一塊牛扒）在室溫底下放兩年而不壞，其實答案很簡單——無菌狀態。「先進真空低溫無菌包裝」（ASAP）技術能夠透過攝氏60至80度的溫度將食物內的微生物全部殺死。如果沒有了細菌和酵素，無論在室溫下放多久，食物永遠都不會變壞。

圖片顯示香港通用檢測驗證有限公司為我們做的微生物檢測結果。美國高級西冷牛扒（橄欖油浸）在攝氏35度下擺放了三個月，沒有細菌被檢測到。