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

To: Cents who wrote (1227)	11/10/1997 4:38:00 PM
From: Jeffrey L. Henken	Read Replies (2) \| Respond to of 4356

Serious science begets serious competition: foothill.net OZONE & FOOD PRESERVATION The reduction and control of pathogens are essential on fresh food products like meats, fish, fruits and vegetables from farm to table. Bacteria, molds, viruses and other single-cell creatures cause spoilage of fresh foods and decrease shelf-life. Organic or bacterial "slime" grows on produce and refrigeration cooling coils, drain pans and in the condensate lines which plug or restrict the air or water flow. As the air flows through the coil, it causes cross contamination to the other foods in storage and the eventual after effects of sickness to those who consume the food products. Ozone has the capability of destroying bacterial slime in a matter of a few days. There are thousands of chemicals added to the foods consumed by the public. Over 700 chemicals found in city drinking water, along with others added to the soil by growers. Chemicals cause adverse health effects to farm workers and your local produce person. Chemicals cause severe personality changes, skin rashes, chronic cellular toxicity, cell damage, aging, cancer and other health related illnesses. It's estimated that 30 million people a year gets sick on the foods they consume and some even die as a result. "Food Contamination Kills." If ozone was utilized by everyone from farm-to-table, the "War On Pathogens" could end. Ozone enhances the taste of some foods by oxidizing chemicals, pesticides and by neutralizing ammonia and ethylene off gases produced by ripening or decay. Ozone changes the chemicals complex molecular structure back to its safe and original basic elements. The use of ozone does not leave any toxic by-products or residues, does not effect healthy cells or alter the food's chemistry, and is non-carcinogenic. Ozone always reverts back to its original form of oxygen. All chemicals used in food and water treatment has a negative impact on human risk factors, as well as the environment. Ozone is the most effective natural bactericide and viricide of all the disinfecting agents without dispute through the scientific community. Ozone is considered by most to be the best available technology and a much better alternative than using chemicals. "OZONE GETS OK FOR USE IN THE FOOD INDUSTRY" The "LOG JAM" created by FDA is finally over for the approved use of ozone on foods. FDA allows independent affirmation of GRAS status of substances by a qualified panel of experts. EPRI (Electric Power Research Institute) requested an independent contractor to review the history and health aspects of ozone for possible use in processing foods and for GRAS (Generally Recognized as Safe) status. EPRI's Food Technology Center assembled an expert panel to evaluate published literature concerning the use and safety of ozone in food applications. After a year, the panel declared ozone to be GRAS, when applied under Good Manufacturing Practices. This eliminated the GRAS petitioning process and allows anyone to make his/her own declaration of GRAS (Federal Register, April 17, 1997). Related published articles are in Food Technology 51(6):72-75, 1997 and Ozone News Vol. 25/No.1 Jan./Feb. 1997, and Vol. 25/No.2 March/April 1997, by the International Ozone Association. This is a long awaited event for the safety and welfare of everyone in the U.S. The booklet offered in the Products section "OZONE AND FOOD PRESERVATION," is one of the most complete source of information written on ozone and how it relates to foods from farm-to-table. It gives reasons for protecting your business, consumers and family from food contamination, and save you money at the same time. Ozone generators are available for all food applications through Applied Ozone Systems.