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

To: Jeffrey L. Henken who wrote (2515)	1/28/1998 12:46:00 AM
From: criggall	Read Replies (1) \| Respond to of 4356

It would be interesting to know how many hits Cyclopss web page had as a result of of these positive comments. Jim

To: Jeffrey L. Henken who wrote (2515)	1/28/1998 7:57:00 PM
From: Aishwarya	Read Replies (1) \| Respond to of 4356

Chemicals to cleanse food can cause more problems. Food companies in communities around the nation are carefully seeking a good alternative for keeping the poultry,meat and produce safer under the newly implemented HACCP system. They are currently forced to use enough Chlorine to kill off illness-producing bacteria, viruses and parasites. At the same time they must be careful not to create harmful byproducts that can cause cancer and other diseases. The byproducts of chlorine -- organic hydrocarbons alled trihalomethanes -- present the biggest health worry. Known as THMs, they cause cancer in laboratory animals. Since 1908, chlorine has been used in America to kill off the microbes that spread cholera, typhoid fever and other waterborne diseases. But in the 1970s, scientists discovered that while chlorine does not seem to cause cancer in lab animals, it can -- in the water treatment process -- create a whole list of byproducts that do. The U.S. Environmental Protection Agency classifies three of these trihalomethane byproducts -- chloroform, bromoform and bromodichloromethane -- as probable human carcinogens. The fourth, dibromochloromethane, is classified as a possible human carcinogen. After further study, the EPA is expected to regulate other cancer-causing contaminants, HAAs, or haloacetic acids, also produced by chlorination. Ozonation, Europe's favorite method for water purification as well as for food, doesn't produce trihalomethanes. But the EPA doesn't yet recommend it as the definitive solution: It's much more expensive, and in salty water can produce another carcinogen, bromate. Also there are several other factors Cyclopss engineers have to watch out for like pH levels,the hardness of the water,the type product it is being used for like poutry , meat, produce , concentration levels of ozone in the water etc,and a lot of fine tuning is performed in those lines. The whole issue is the balancing without cutting back on disinfection. It is time consuming and complicated but with the qulified people there this becomes a lot easier and is accomplished fairly quickly. Also marketing the food system takes a lot longer than we would like to see due to the USDA/OSHA approval. The same for salads and produce is a lot faster though. But how do you bring into parity the microbial risks versus the chemical risks? How do you reduce them both to an acceptable level? Nobody knows how to do it as this industry is just building up with a huge pie for all to chew up on and there is place for a lot of vendors. Probably in 15 to 20 years, most U.S. systems will catch up with Europe and use ozone to kill the resistant things like cryptosporidium , salmonella and Campylobacter. Would all not pay $200 extra per annum to get their food purified with Ozone. You bet they will when they end up with very good food. You don't have the chlorine taste and odor. You have dead bugs, and you don't have the dangerous side effects of using chlorine said. But will people pay? The added cost is not a meaningless expense, it is clear people are willing to pay with two processors leading the Ozone testing.There is no magic bullet out there and this process should hit off very well with the capable folks at Cyclopss. Fundamentals come later after some sucessful installs. Regards, Sri.