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Microcap & Penny Stocks : THE OZONE COMPANY! (OZON) -- Ignore unavailable to you. Want to Upgrade?

To: Brenda L. Greer who wrote (861)	10/22/1997 3:43:00 PM
From: Michael Paul Langley	Read Replies (2) \| Respond to of 4356

USEFUL APPLICATIONS OF OZONE For Treating Water, Air and Food By: Chuck Ankeney From The Family Health News OZONE APPLIED TO FRESH MEATS It's estimated that 30 million people a year get sick on the foods they consume and some even die. "Food Contamination Kills". If ozone was used from farm to retail sales the "War On Pathogens" could end. The reduction and control of pathogens is essential on fresh food products like meats, fish, fruits and vegetables from farm to table. Bacteria, molds, spores, viruses and other single-cell creatures cause spoilage of fresh foods and decreases shelf-life. "Ozone Is The Only Safe And Natural Alternative For Foods" Spoilage organisms thrive and multiply at high temperatures and high humidity. Proper temperatures slow down the growth rate but don't destroy it. Pathogens multiply regardless of the temperature. Ozone reduces total plate counts by the millions. Higher humidity enhances the effect with H~O~ (which is produced) and helps in less shrinkage. The cost of moisture absorbing filters and labor can be saved. Ozone has many capabilities; destroying bad fish odors, eliminating the need for exhaust fans in retail markets, bringing out the color in Red Snapper. Bacterial slime on bacon, fish, links and other meats are almost eliminated with Ozone. Do you want to process or buy foods with chemicals, pesticides or herbicides added? Do you want your foods blasted with radiation? I hope your answer is NO, because studies are showing these things cause cancer and heart disease. Ozone doesn't leave any toxic by-products or residues and is non-carcinogenic. The shelf-life will vary on perishable foods when subjected to Ozone with various benefits between the different foods. Factors like age, freshness, quality, temperature, condition on receiving it and pathogen reduction determine the shelf-life. You can expect to receive from 1-3 days extra shelf-life on fresh unwrapped meats and fish in a self-service meat case (or up to 30%). Ozone concentration levels of less than .05 ppm are used on the PZV System, well below OSHA and FDA safe limit levels. This level is critical for holding good color to beef because higher levels will age the beef quicker. Having prior USDA approval in 1957 for aging beef makes it safe as an additive for fresh meats and water. The reduction of pathogens will add savings and higher profits to your retail sales, and you will have the satisfaction of knowing your foods are safer for public consumption. The investment and operational costs are minimal in comparison to the savings due to the dramatically increased shelf-life of foods exposed to an ozonated atmosphere. These benefits can raise your profits with the "Installation of Ozone Generators in your business". Take credit for another environmentally sound contribution to improving your environment. ÿ OZONE VS. GAMMA RADIATION Irradiation at approved levels will not destroy all bacteria that is present and will not sterilize the food. Surviving spoilage organisms can grow and multiply even at proper temperatures and safe handling. Cross contamination can happen at any time because of airborne bacteria and viruses. The addition of Ozone being used from Farm to Table (before radiation and after), would greatly reduce pathogens levels and protect the public from contaminated foods. Also, a lower radiation dosage could be used because of reduced pathogens. During radiation treatments, Ozone concentration levels of .5 ppm are produced in the reaction chamber where the foods are placed for 30 minutes during each treatment. After each treatment exhaust fans pull out this high concentration into the atmosphere before personnel enter the room. FSIS says irradiation does not pose a safety hazard to consumers and is effective in the control of bacteria. Scientific tests indicate that there are potentially grave health risks eating irradiated foods and it could put irradiation plant workers at risk with contamination. Ozone is safer to consumers and workers, and also very effective in the control of bacteria. Ozone does not effect good cells or alter the foods chemistry the way radiation does, Ozone like irradiation could increase the Nation's food supply (less waste) and would increase the market exports to other countries because of the extended shelf-life to perishable foods. The foods will have less contamination and be much safer.Unlike radiation, Ozone is a natural disinfectant and sterilizer, and would be much more acceptable to the consumer because they are becoming more health conscious. Benzene, a known carcinogen, is formed in the foods during large doses of radiation and it decreases vitamin B1 in all foods. Ozone is non-carcinooenic. The Sixth Annual Report on Carcinogens, 1991, by U-S- Depanment Health & Human Services, shows radiation and benzene to be a known carcinogen. Ozone can enhance the taste of some foods by oxidizing chemicals, pesticides and by neutralizing ammonia and ethylene off gases produced by ripening. Ozone changes the chemicals complex molecular structure back to its safe and original basic elements. There are no bad residues left by the oxidation effect. Ozone always reverts back to its original form Oxygen . Radiation treatments are more costly with additional handling, storage and transportation costs. Other costs are equipment and facility, licensing, training, measuring the radiation, labeling, recordkeeping, education, and a high maintenance cost. Ozones one time cost and low maintenance would more beneficial in savings to taxpayers and consumers.