Reducing microorganisms on food significantly extends its shelf life and minimizes waste, aligning with the United Nations' Sustainable Development Goal to halve global food waste by 2030. By lowering the presence of pathogens, EcoLoc also enhances food safety, reducing the risk of foodborne illnesses that affect hundreds of millions globally each year. This dual benefit not only makes food safer to consume but also supports global efforts to improve food security and sustainability.

EcoLoc utilizes PureFize broad-spectrum UV technology, as Swedish innovation encompassing UV-A, UV-B and UV-C, within one and the same lightsource. This technology has a well documented very germicidal effect ranging from bacteria such as e-coli to virus such as Sars-COV2.

Absolutely! EcoLoc is designed for safety, with features that prevent UV exposure outside the device/food container and is CE-marked for consumer safety.

While EcoLoc reduces microbial presence, it does not sterilize food, allowing for a healthy level of microorganisms to remain. Simplified - EcoLoc works in line of sight, which means that all food exposed to the light will have microbes significantly reduced. However, the level is determined by the duration and what kind, texture and shape that the food has.

EcoLoc is effective on surfaces directly exposed to the UV light; contents not directly exposed will not be affected, allowing for a healthy level of microorganisms to remain. The objective is to remove enough to improve the food and to reduce the risk of exposure to possible high doses of “bad” microorganisms.

You can use EcoLoc as often as needed to keep your food fresh and safe. There is no limit to its daily usage. However, the idea is to give you food a better start in your refrigerator. We recommend using it before putting it into the refrigerator. EcoLoc cannot reverse the effect, but stop or delay food being spoiled.

Interrupting a session may reduce its effectiveness. It’s best to let it complete the cycle once started. However, for your safety, the UV light automatically shuts off as soon as you remove the device from the lid.

After using EcoLoc, store your food as you normally would, ideally in a refrigerator.

EcoLoc is designed to reduce all types of microorganisms—viruses, bacteria, mold, fungi, and spores, including both pathogenic and non-pathogenic organisms. The goal is not to remove all (sterilize) the food, as some bacteria exposure is beneficial and helps strengthen the immune system. Reducing the amount of pathogens that can cause illness is crucial for making the food safer. EcoLoc strives to strike a balance by lowering the levels of harmful microorganisms that can spoil food quickly while maintaining beneficial bacteria that are good for health. We believe EcoLoc achieves an optimal level of microbial reduction, enhancing both the safety and quality of your food.

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At the moment, we offer free shipping to these countries:

- Countries within EU
- Norway
- United Kingdom
- Singapore

Studies done by partners to us and PureFize Technologies (the company behind the patented broad spectrum UV technology) show that nutritional values remained intact for longer compared to those not treated with PureFize broad spectrum UV light. Germs utilize the water and nutrients present in food as a source of growth and proliferation. Many germs, such as bacteria and fungi, require water, carbohydrates, proteins, vitamins, and minerals to grow and reproduce. When these microorganisms come into contact with food that provides suitable conditions for their growth (such as moisture, nutrients, and an appropriate temperature), they can multiply rapidly, leading to food spoilage or contamination. As an example: E-coli doubles in numbers every 17th minute at 37 ℃.

Generally speaking, some nutrients may be affected by UV light. However, research shows that this effect correlates to the dose of UV light (mJ/cm2) and spectrum range of UV. EcoLoc operates in a dose interval optimized for good germicidal efficiency. No such effects have been found in studies by EcoLoc or partners. EcoLoc does not generate the UV dose found in studies that have shown negative effects on nutrients.

It can be said that: Any successful technology for food disinfection and preservation, don’t totally solve the problem of food quality. All technologies have advantages and disadvantages. For example, if you cook food, you will kill almost all microorganisms, but on the other side you will lose vitamins, denature proteins and natural flavors. With Ecoloc, we can offer a non-contact and safe way to reduce germs on the surface that can be considered a significant load reduction.

EcoLoc is constructed from durable, high-quality materials, ensuring long-term use and safety. The plastic components are 100% recyclable, supporting environmental sustainability. To minimize waste and enhance recyclability, EcoLoc uses a battery solution with rechargeable batteries. These can be easily separated and recycled at local recycling stations at the end of their life cycle, making EcoLoc a good choice for food preservation.

Food preservation times can vary, but EcoLoc generally extends freshness significantly compared to untreated food, especially in combination with refrigeration.

When it comes to how much longer the food can be stored, it must be considered that every case is of course entirely unique.

- Non-cooked food
The microbial spoilage caused by the growth of bacteria, yeast and molds which are frequently caught from the environment and/or due to cross-contamination during processing, packaging, and handling. That is, the microbial activity commonly initiates on the surface of any healthy fresh produce or any properly cooked food. Moreover, the spoilage rate can be accelerated or delayed depending on the initial load of germs on the food surface and its storage conditions. EcoLoc can extend shelf life of foods, ensure safety, and reduce food waste as it has been confirmed in previous studies done by the Research Institute of Sweden (RISE) among other partners.


- Cooked food
It depends on how it has been cooked, cooled and handled. Therefore, we firmly support the general recommendations for cooked leftovers. Nonetheless, the proper and responsible manipulation of fresh and cooked foods by processors and consumers together with the application of the EcoLoc represent a real solution to significantly improve food freshness, extend shelf life, ensure safety, and reduce food waste.

It may appear that the lid has two holes, but those are actually sections made of quartz glass. We use quartz glass because it allows UV light to pass through with minimal interference, which is essential for the effectiveness of the EcoLoc device. This material helps ensure that the UV light can optimally reduce microorganisms on the food inside the container.