Bavabi is the No. 1 oyster processing unit in Vietnam with an advanced, closed production process, strictly following HACCP, ISO 22000 standards, applying international standard sterilization technology… Up to now, Bavabi’s seafood processed products have been available at supermarket systems such as Vinmart, Big C, Con Cung, Be Bu Bam, Kid Plaza,… clean food store chains such as Soi Bien, Da Lat Mart, CleverFood… In addition, Bavabi’s products and services have been and are being exported to demanding markets such as Asia, America…
Awareness of the risk of bacteria entering fresh food
Fresh food is one of the raw materials that when processed will be very susceptible to some types of pathogenic bacteria such as E.coli, Listeria, Salmonella, Clostridium Botulinum. Common diseases for people when eating food contaminated with these bacteria are: diarrhea, nerve paralysis, headache, fever, even death…
These bacteria usually work best in the temperature range of 25 – 450°C, and are only destroyed at a temperature of 1000°C. Even with some types of spore-forming bacteria, the temperature must be from 105 – 1100°C. Most processed products such as: Pate, sausage, canned food, sausage, powdered milk, cheese… are very susceptible to the above bacteria.
The main reason is that during the processing, hygiene is not good and modern technology is not used to preserve the product. The consequence is that unsafe food will affect the health of consumers both in the short term and in the long term.
Learn about international standard sterilization technology
To ensure safety in food processing, processing plants must use modern preservation technology. The most typical is sterilization technology without using preservatives. The current popular sterilization technology uses high pressure heating technology (High Temperature, High Pressure Retort Sterilizer) to destroy all microorganisms (in the form of vegetative cells or spores). At the same time, irreversibly inhibits enzymes in food.
After the sterilization process, the product will become sterile. Thus, the sterilization process not only ensures food safety in terms of hygiene but also prolongs the food preservation time, helping to stabilize the quality indicators of food after a long time after production.
Figure 1: Schematic diagram of the operating principle of high-pressure heating sterilization technology and popular sterilization equipment today.
Sterilization technology at Bavabi’s factory
BAVABI’s seafood floss products are processed with food safety and hygiene procedures, applying modern sterilization technology – Water spray technology at high temperature and pressure to preserve the product (Hot water spray type retort sterilizer). This technology helps BAVABI SEAFOOD FROZEN products:
- Completely sterile, preventing microorganisms from growing and multiplying during storage;
- Retaining the best nutritional value;
- Can be stored at room temperature for a long time up to 12 months without using any preservatives.
- Ensures products are always safe when transported long distances
Image 2: Sterilizing Bavabi seafood floss using technology (Hot water spray type retort sterilizer)
Image 3: Testing Bavabi seafood floss products in Japan
The quality of Bavabi’s floss products has been tested in Japan. It meets the strict requirements of Japanese standards. Therefore, Bavabi’s products only need to be stored at room temperature to remain fresh and delicious with a shelf life of up to 12 months. This is something that other floss/shrimp products on the market cannot do. In particular, there is no need to refrigerate and no need to use any other preservatives. Therefore, customers can be completely assured when using products processed at Bavabi’s factory!
