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

To: julio gonzalez who wrote (1147)	11/6/1997 12:53:00 AM
From: Jeffrey L. Henken	Read Replies (1) \| Respond to of 4356

More great research and imput Julio. Thanks! I mean what are we looking at with the use of ozone as a bacterialcide is the only all natural disinfectant and cleansor. Many people don't know it but water itself is actually the most powerful universal solvent. Add ozone to kill those rotten little disease causing bacteria and you have the perfect solution to problems we haven't even thought of yet. All this done without upsetting the enviroment in any way. Perfect isn't it? If you really think logically for a moment it is the only enviromentally sound solution. Fortunately there are true cost advantages for food processors to use ozone over other methodology as well. I mean ultimately once the proper machinery is designed and installed all you need is water and electricity. As a dentist I can tell you what a powerful disinfectant simple hydrogen peroxide is but it's bleaching properties limit it's usefullness. Still it is a similar process and I do use it often while doing a root canal proceedure for instance. Look at the number of toothpastes out there with peroxide these days. But don't get carried away and start gargling with the stuff all day. It's anaerobic bacteria that are especially susceptable. If you kill off all of those guys in a living organism the aerobic bacteria run amok! Sorry I have digressed.... But getting back to the point which is quite simply this: Nothing else will both clean and disinfect our foods at a lower cost with less enviromental impact. That's got to be why we love it here in the OZON ZONE: WHERE NO BACTERIA IS SAFE!!! Regards, Jeff

To: julio gonzalez who wrote (1147)	11/6/1997 4:55:00 AM
From: R.C.L.	Respond to of 4356

hursday November 6 1:19 AM EST Japan beef use rebounding after E. coli scare-USME SAN DIEGO, Nov 5 (Reuters) - Japanese beef consumption is rebounding following the impact of recent bacterial contamination scares, an official with the U.S. Meat Export Federation (USMEF) said on Wednesday. ''The negative effects of E. coli and BSE are fading away,'' Hiroyoshi Kato, the USMEF's Japan director, told an audience at the group's strategic planning and marketing conference. ''We can expect a recovery of consumption by the end of the year,'' Kato said. Japanese beef consumption for 1997 was estimated at 1.015 million tonnes by the U.S. Department of Agriculture, up from 1.012 million in 1996 but down from 1.063 million in 1995. The E. coli bacteria, certain strains of which can cause sickness or death, has been found recently in some samples of U.S. beef. BSE refers to bovine spongiform encephalopathy, or ''Mad Cow'' disease, which devastated the British beef industry last year. Japan is one of the U.S.' biggest customers for beef. In 1996, the U.S. exported 514,658 tonnes of beef or variety meat products worth $1.93 billion to Japan, according to the USDA. This was up from 488,552 tonnes in 1995. But Japanese beef producers, with Japanese government support, have exploited the food safety issue with an aggressive advertising campaign touting domestic meat as safe, according to a USMEF market profile. Meanwhile, Japan's multi-layered distribution system has continued to impede the development of the market for U.S. suppliers. This has prompted the USMEF to launch an ''umbrella campaign'' in Japan, Kato said, to promote U.S. meat as safe and high in quality through advertising, seminars and cooking schools. ''There is a gap in the perception of U.S. meat between the industry and the consumer,'' Kato said. ''(Japanese) consumers have big concerns on where their beef comes from.''