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

To: Jeffrey L. Henken who wrote (2659)	2/21/1998 7:03:00 PM
From: James Marks	Respond to of 4356

Jeff, I sure want to thank you again for the many HUNDRED of hours and posts you have put here for all of us ozoners. I like others just want to tell you that the posts and referrals to all the other informative threads you have found have kept many of us content during the dog days when all was quiet of the ozon front. I hope that you have a HUGE position in this Co and make a darn fortune for all the work you have put here. Of course,I want a piece of that action as well after nearly two years in this Co I think Im entitled. It all falling into place the stock movement looks very good and were on the way. Thanks again. Jim Marks

To: Jeffrey L. Henken who wrote (2659)	2/21/1998 7:17:00 PM
From: Aishwarya	Read Replies (1) \| Respond to of 4356

Zap, there goes appetite CURT ANDERSON THE ASSOCIATED PRESS GURNEE, Ill. - Behind 6-foot-thick concrete walls, slender rods of cobalt-60 cast a bluish glow in a deep underground pool of water, awaiting another batch of medical equipment to sterilize. The boxes of scalpel blades and sutures rattle into the room in big metal crates hung from tracks in the ceiling. The cobalt-60 rises from its 23-foot depth, emitting gamma rays that silently destroy bacteria. This plant north of Chicago, run by SteriGenics International Inc., is one of about 50 in the United States using gamma rays or electron beams to decontaminate health care equipment, cosmetic ingredients, spices and some foods. Now, SteriGenics and other companies want to zap the beef, pork and chicken that wind up on millions of American dinner tables. But although the federal government's December approval of irradiation in red meat was touted as technology's best weapon against dangerous microbes such as E. coli and salmonella, it appears unlikely the process will be used widely in this country anytime soon, if ever. "I think it's about 50-50," said Dr. Richard Louria, chairman of the Department of Preventative Medicine at the New Jersey School of Medicine. "Could you potentially save 1,000 or 2,000 deaths? I think you could. But the opponents could persuade people that nuking your food is bad." At a recent meat industry conference in suburban Chicago, the numerous barriers facing meat companies were apparent. No major meat company has public plans to take the leap, partly out of fear of consumer backlash and protests by anti-nuclear groups. For similar reasons, irradiation never took off for poultry, which has quietly had approval since 1992. "They're all waiting to be the best No. 2," said Al Kober, merchandising manager of Clemens Markets, a Pennsylvania grocery chain. "One of the big packers has got to step to the plate. They would set the stage for the rest." The meat industry is searching for improved safety after last summer's recall of 25 million pounds of ground beef suspected of E. coli contamination. "There's a resounding demand out there that the food industry clean up its act," said Sheila Courington of the Wirthlin Worldwide polling group. The federal Food and Drug Administration and numerous other researchers have found no evidence irradiation causes toxic changes or radioactive residue in meat or poultry. However, the process can cause odor and color changes in meat - pork, for instance, can turn bright red - although controlling temperature and levels of oxygen can reduce those changes. Meat is also a prime source of the vitamin thiamin, which is highly sensitive to irradiation. Researchers have documented losses of vitamins A, C, E and B in some irradiated foods, but supporters say a person eating a well-rounded diet would still get enough. Labeling and marketing problems also remain. FDA rules require all irradiated foods to be clearly noted as such and to include the green international radura symbol. "There are things inherent just in the word 'irradiation' that scare people," Courington said. This article shows clearly that the Meat industry is clearly playing the waiting game and guts tell me that a good sanitizing wash would be the way they will go once a couple of big guys test it. Of course there will be competition and other complimenting technologies that will follow this. The Best will survive and thrive. Regards, Sri.

To: Jeffrey L. Henken who wrote (2659)	2/21/1998 7:26:00 PM
From: GrnArrow	Read Replies (2) \| Respond to of 4356

Hi Jeff-- I looked over the info on FLOW's web site and I just can't imagine that pressurization would be a practical way to decontaminate many kinds of food. If you wanted to pressurize poultry, I suppose you'd have to pack them into some sort of pressure chamber, crank up the pressure for the required time (and they were talking of pressures of 60,000 psi!), depressurize and unpack the chamber. Probably not very efficient in a high volume assembly-line plant. I could see where it might be more practical for treating liquids, such as the juices they were talking about, but I don't think they could commercialize this successfully for meats or vegetables. Too impractical. Still, I guess we'll have to keep an eye on them and see what they develop. regards, Mike