Understand the science behind our technologies
Nebula Poultry solutions are custom designed to improve the safety and efficiency of your farm.
The Science of Light
- Ultraviolet (UV)
- Visible Light
- Infrared (IR)
The visible spectrum is the portion of the electromagnetic spectrum that is visible to the human eye. Electromagnetic radiation in this range of wavelengths is called visible light or simply light. A typical human eye will respond to wavelengths from about 380 to 750 nanometers, while animals can perceive light deeper into the ultraviolet spectrum between about 315 - 380nm.
Because of this difference in the perception of light, poultry are significantly more sensitive to red light and blue light. Furthermore, their perceived light intensity is considerably higher. With that in mind, Nebula Poultry has engineered lighting systems custom designed to the birds' biology, proven to calm them and reduce stress.
Specially engineered for your broiler birds. Want to lower your condemned & mortality rate?
Specifically engineered for your layer birds to increase the number of eggs per hen.
The Science of Ozone
Unlike the Oxygen that we breathe (O2), Ozone is a powerful oxidant composed of three oxygen atoms (O3). The third oxygen atom in Ozone has a weaker bond, which breaks off and effectively destroys foreign bodies in water. Ozone can safely kill pathogens, micro-pollutants, microorganisms in addition to both organic and inorganic contaminants through oxidation.
Ozone molecules (O3) are dissolved into the water.
The extra oxygen atom attacks and completely destroys contaminants.
Upon complete oxidation, the extra oxygen atom disintegrates and only oxygen (O2) is left behind.
Ozone has been proven as a safe, cost-effective, and efficient method for killing micro-organisms and bacteria. Ozonated water is perfect for cleaning as it sterilizes, destroys odour, and eliminates the risk of microbiological contamination.
Utilizing ozone provides a substantial competitive advantage due to the increasing industry demand for more thorough food processing and safety protocols, as incorporating ozone sanitation shows consumers that food producers and supply chain partners are constantly finding revolutionary methods to improve food safety.
Opportunities to incorporate Ozone Sanitation
- Harvesting machinery
- Shipping trays
- Poultry barns and other Livestock pens
- Refrigerated warehouses
- Distribution centers
- Shipping containers
- Packaging Equipment
- Walk-in Coolers/Freezers
- Sorting/Cutting surfaces
There are many ways to incorporate ozone treatment into each one of the above bulleted items. Most existing client setups have an opportunity to simply add our technology to existing equipment without the need to replace anything or abandon any existing investments. With a short questionnaire submitted on our website and a conversation over the phone we will be able to quickly recommend a tailored application that minimizes any disruption to your business while maximizing the effectiveness of the solution!
Table 1. Summary of results from various lab simulation and commercial hydrocooler survey studies
|Pathogen / Indicator||Survival in seconds (s) or hours (h) at ORP (mV)|
|< 485||550 < × < 620||> 665|
|E. coli O157:H7||> 300s||< 60s||< 10s|
|Salmonella spp.||> 300s||> 300s||< 20s|
|Listeria monocytogenes||> 300s||> 300s||< 30s|
|thermotolerant coliform||> 48h||> 48h||< 30s|
Oxidation Reduction Potential [ORP]
In the cleaning and sanitization industry there are several different terms of measurement to consider. Cleaning Units is measured by the equation PSI x GPM or as Cleaning Units/Hour <PSI x GPM x Hrs>. These terms can be found when looking at power washer specs in understanding the flow and pressure delivered by a machine. That is to say that the pressure being applied by the washer in Pounds-per-Square Inch and the flow in Gallons Per Minute over a certain duration is the cleaning unit measurement. Whether the pressure being applied is 2000, 3000, or 4000 PSI makes a big difference in ability to properly remove contaminants and other undesirable materials from surfaces that are being cleaned.
Heat Heat is another variable that can largely impact the cleaning ability of a solution. Especially in applications where oils, greases, or resin is involved the heat applied helps break things down and allows the cleaning solution to do its task more effectively.
Water Water dissolves more substances than any other solvent including acids and bases. The pH or potential of Hydrogen is the measurement of acidity or alkalinity of a substance dissolved in water. Pure water has a pH of 7 or neutral on the scale of 1 to 13.
Chlorine, Chlorine Dioxide, Peroxide, and other disinfectants’ cleaning power is measured in Oxidation-Reduction Potential or ORP. It is a measurement of electro-chemical potential ranging from -2,000 mV to +2,000 mV. The higher the ORP is, the faster acting it is at disintegrating the biological contaminant or virus that we need removed. This means that it requires a lower dwell time or exposure time to the ozone to break down and disintegrate than many other cleaning agents and without leaving chemical residue as many others do. Ozone has an ORP of 2,070 mV and is one of the most effective substances on the planet as disinfecting.
Some specific compounds oxidized by ozone include:
- Bacteria on food & surfaces
- Cigarette Smoke
- Fulvic Acid
- Perchlorate Biphenyls
- Spores of Molds
- Oxidation Potential [eV]
- Ozone 2.07
- Peroxyacetic Acid 1.81
- Hydrogen Peroxide 1.78
- Hypochlorous Acid 1.49
- Sodium Hypochlorite 1.36
- Oxygen 1.23
- Chlorine Dioxide 0.95
The bacteria and viruses found in the food supply outbreaks have specific ORP values required to kill them in certain timeframes. For example, E.Coli requires an ORP of 650-700 mV to kill it within 30 seconds.