Every day we eat about 1.3 million bacteria in our food, which are responsible for spoiling food and causing 600 million cases of illness and 420,000 deaths a year. 


At BeeTechnology we have developed a line of biosanitizers that have the potential to revolutionize the way food quality is maintained,significantly extending its shelf life by killing and inhibiting the growth of contaminating bacteria. al matar e inhibir el crecimiento de bacterias contaminantes.


Our product is a colorless, odorless and tasteless preservative and sanitizer that can be applied to all types of food and is capable of fighting bacteria that cause food spoilage.



In food production and distribution facilities, to be applied in liquid (spray) or solid (powder) format, to control bacterial contamination.


Our beginnings

We started with the bees fighting the American Foulbrood disease, a plague that destroys hives and prevents honey production and pollination. Through the supplementation of their feed with BeeTechnology technology we managed to reduce mortality from this disease from 97% to 0%.


Our research continued, studying the power of fermentation of proteins produced by honey bee microorganisms and today we are able to expand the use of our technology and combat all types of bacteria in all food products.

Industrial results

- Elimination of American Foulbrood bacteria in honey: Our technology, added to bee honey, has been shown to eliminate the presence of P. larvae, the bacteria responsible for American Foulbrood infection.


- Bacterial control in grains and seeds: Under storage conditions, the amount of bacteria present was reduced by 56% for 5 days, with action after the application of the technology.


- Elimination of Salmonella and Enterococcus bacteria: In foods contaminated with Salmonella and Enterococcus, we managed to eliminate their presence, resulting in foods that comply with health regulatory standards.


– Increased shelf life in meat: When applying our biosanitizer to meat, we observed better performance than other organic acids, increasing the shelf life of the food by 6 days, and controlling the presence of Salmonella and E. coli.