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

To: kap who wrote (1479)	11/23/1997 8:26:00 PM
From: Jeffrey L. Henken	Respond to of 4356

I'm not familiar with this process but I do have some thoughts about it. First producing steam is not inexpensive. Besides aren't you in effect cooking the outside of the chicken with steam? Do we want that as consumers? Lower water temperatures and water recycling are two of the reasons that the use of ozone systems has met with rave reviews in the laundry business. It should be the same for the food processing industry. How about the use of vacuum technology for this new method? That can't be cheap either. Finally let me say when the news story says one year away from approval you are at least talking two. Rest assured Cyclopss will have plenty of competition. This is not the next MSFT. But I like this stock plenty even though I'm sure the company will not corner every aspect of the disinfecting(decontamination) market. Regards, Jeff

To: kap who wrote (1479)	11/24/1997 2:27:00 PM
From: Jeffrey L. Henken	Respond to of 4356

Well since I am finally back from vacation I have some time to play answer man. I found the following story on the use of high heat vacuum decontamination in the beef industry. It seems like it may not work as well as we might like since we know their are still plenty of Ecoli cases but who knows? I also still contend that it will not be as inexpensive for use by food processors as ozone decontamination. But here is the story. Hopefully it will cast a little more light on what the USDA may be considering approval for in the poultry industry: NEW FOOD SAFETY TECHNOLOGY APPROVED CHICAGO, April 10, 1996 -- Checkoff-funded food safety research has revealed a new method of removing bacterial contamination from carcasses at beef conversion plants that is adding additional safeguards in the beef industry's fight for greater food safety. High-temperature vacuum technology, which has been found to be equally or more effective than knife trimming in removing contamination, was approved for use by the U.S. Department of Agriculture (USDA) on March 27. High-temperature vacuuming works by spraying either steam or hot water on the midline of the beef carcass or on the hindquarter (round). The heat kills microorganisms on the carcass, then the vacuum removes the water and bacteria. Other carcass decontamination systems have also been found to be effective in reducing contamination. Organic acid treatment, chlorinated water, trisodium phosphate and other antimicrobial agents, investigated through checkoff-funded projects, were approved to be used with knife trimming and high- temperature vacuuming to improve the safety of the product, according to the USDA. "High-temperature vacuuming is an excellent technology for localized cleaning of beef carcasses," said Gary C. Smith, Ph.D., distinguished professor, Center for Red Meat Safety, Colorado State University. "The research proved that high-temperature vacuuming is effective in removing microbiological contamination and is effective in meeting 'zero tolerance' requirements for beef carcasses." Smith, who was one of the researchers involved in evaluating the efficacy of high-temperature vacuuming, said the USDA's Food Safety and Inspection Service (FSIS) has a long-standing policy that requires the physical removal of contamination. Previously, this was accomplished by hand-trimming with a knife. After more than a year and half of extensive in-plant trials, however, FSIS will now permit high-temperature vacuuming of beef carcasses as an alternative to knife-trimming the visible, external contamination. "The beef industry, through its checkoff program, has committed more than $5 million since 1992 to support and fund new research initiatives that will add safeguards and improve food safety processes and procedures," said James O. Reagan, Ph.D., who directs product safety research programs for the National Cattlemen's Beef Association (NCBA). "High temperature vacuuming is just one of many initiatives funded by beef producers that are improving the safety of beef from farm to fork." The research leading to the high-temperature vacuuming process was funded by the NCBA and the Colorado Beef Council. Vacuuming units manufactured by Kentmaster Manufacturing Company, Inc., and Jarvis Products Corporation were used in the tests. Large beef conversion companies, including Excel/Cargill, Monfort/ConAgra and IBP, have implemented the use of the high- temperature vacuuming technology in their plants. Checkoff-funded research programs are directed and managed for the beef industry by the National Cattlemen's Beef Association (NCBA), a consumer-driven organization representing all segments of the industry that was formed Feb. 1, 1996, after a merger of the National Live Stock and Meat Board and the National Cattlemen's Association. NCBA coordinates membership and checkoff efforts under a single plan and budget and incorporates many aspects of the Beef Board through a joint operating agreement.