Listeria Reduction   Bacterial Reduction

Creative Culinary Solutions, Inc. of Hartland, WI announces the availability of

when used in a MARINATOR Type VS vacuum tumbler.

--- An 18 month research project at Louisiana State University’s Department of Food Science, has recently concluded that the patented GROVAC processing system is successful in reducing all bacteria up to 99.5%, while also extending shelf life and enhancing the flavor of processed catfish. The research was conducted by Dr. Milton Ruben Ramos Moya under the supervision and direction of Dr. Wanda J. Lyon, Assistant Professor in the Department of Food Science.

---The research done at LSU confirms the results of earlier testing done at Warren Analytical Laboratories, in Greeley, CO and by A & A Laboratories, Springdale, AR. Those tests confirmed the effectiveness of the GROVAC process on meat & seafood products.

--- A second research project at LSU measured the Grovac Process as a tool for removing bacteria from oysters. This project, conducted by Christie C. Lancaster, under Dr. Lyon's supervision, concluded, "we found that Groves’ process was indeed effective in reducing both the numbers of aerobic bacteria as well as Vibrio counts in oysters."

Bill Groves of Pine Bluff, Arkansas developed the Grovac Process. The U.S. patent on the process, # 5,543,163 was awarded four years ago. While it has been in use since that time by some fish processors, the LSU research will likely result in wider adoption of the process, according to Groves.

Groves has licensed Creative Culinary Solutions, Inc. of Hartland, WI to include the Grovac Process as a feature of their VacuSafe™ line of marinades. These products, currently being marketed to the grocery, food service, and producer markets in the Unites States and Europe, allow the benefits of the Grovac process to be combined with contemporary flavor profiles in meats, poultry and seafood.

Visit the website at www.marinator.com for additional information,

or call Creative Culinary Solutions, Inc. at 1-877-369-9450.