BIO HAZARD CONTROL in the

FOOD INDUSTRY

Presenting a solution to the ever present threat of

Bacteria, Viruses and Fungi

SABS SANS 10330 HACCP (Food safety)

Why is RECTIFY® unique?

• It has high sterilizing powers with low effective chlorine content.

Proof of Bactericides (2)Proof of Bactericides (2)

Virus Sterilization

Tested Virus SubjectLog TCID 50/ml

Start After 15 sec After 1 min

Influenza Virus, Type A(H1N1)

SARS Virus

Slightly AcidicHypochlorus

Acid*6.5

<1.5(Log 5

reduction) more than

99.999% reduction

<1.5

Purified Water 6.5 - 6.5

Food Analysis Center of Japan : No. 09003756001-01 (2009. 11. 4)

*Rectify : Available Chlorine Concentration 20ppm, pH 6.1

R

5

Proof of Airborne Bacteria destruction (3) Proof of Airborne Bacteria destruction (3)

Preliminary Air Purifier Tests

Food Preservation

DECOMPOSITION

BACTERIA

INFECTION RISK

Safely eliminating bacteria the HOCl is an optimum NATURAL food preservation system.

Pepper from same production lot. 9 days

A)Washed with water

B)Washed with HOCl

A B

0.00

0.40

0.80

1.20

1.60

2.00

Poultry

Results on bacteria on meat. 5’’ treatment

0.00

0.40

0.80

1.20

1.60

2.00

Bovine

0.00

0.40

0.80

1.20

1.60

2.00

Swine

(*) Results logarithmic reduction.Reduction by 1 means 10 reduction by 2 means 100 and so on.

Example: the result on poultry for S. Aureus was 1.79 logarithmic that means 61 times less than the original contamination.

Meats were contaminated before the tests.

FDA: Certified for sterilizing/disinfection of slaughtered meats. 2006

10

FDA - Approved as lavation for fruits & vegetables 2000

Results on Vegetables

Dati prodotti dalla SHANGAI UNIVERSITY

0

20

40

60

80

100

Trattato Non trattato

Fruit Hardnes Preservation %

0

1

2

3

4

5

Trattato Non trattato

Logarithmic reduction of bacteria load.

Organization Approved Categories Year

Korea: FDA - Food Additive - Disinfect/sterilize utensils, etc.

2007.112008.8

Europe: EPA ENVIRON-MENTAL PROTECTION AGENCY

- Approved Hypochlorous Acid Water producing machine as “Sterilizer producing equipment”.

1998

USA: FDA

- GRAS (Generally Recognized As Safe) - Approved as lavation for fruits & vegetables

2000

FDA-FSIS FOOD

SAFETY AND INSPECTION SERVICE

- Disinfect/Sterilize slaughtered meats 2006

USDA US DEPT OF

AGRICULTURE

- Approved as germicide for E. coli 0-157, Salmonella, etc.

1999

Japan Ministry of Health Labor and Welfare

- Disinfect/Sterilize food products 2002.6

SABS - Disinfectant Antiseptic section 52 of Sans 1615-2011 2012

12

Japan Food Analysis Center: Harmless on humans

Tested subject Test result

Acute toxicity test on humans(14 days) No Harms

caused nor foundEye irritation test on humans(4 days)

Testing Institution : Meter and Petrochemical Testing and Research Institute (2009. 11. 27.)

Tested product : BC-360 (pH : 6.1, Available Chlorine Concentration 25ppm)

SAFETY TEST(4)SAFETY TEST(4)

13

Acute toxicity test, cytotoxicity test, hemolytic test, mutation test,

skin irritation test, oral irritation test, eye irritation test, esophagus

irritation test, stomach irritation test

Poison Test ResultPoison Test Result

14

Types Chlorite Concentration Level, pH Chloroform produced

Tap Water 0.1ppm, pH 7.4 55

Slightly Acidic Hypochlorous Acid Water

30ppm, pH 6.1 58

Sodium Hypochlorite Water

200ppm, pH 9.2 99

Very little amount of chloroform (harmful to human body), pro-duced

(similar to tap water).

Reference : Japan Milk Science Vol.51, No.3 2002

Harmless on humans

15

USA: FDA

GRAS Generally Recognized As Safe FOR HUMANS

2000

Storage SafetyStorage Safety

16

Corrosion TestCorrosion Test

17

Processing SpecimenMetal Sample

SUS 304 Aluminum

Tap Water

Sodium Hypochlorite

Strong Acid Hypochlorous Acid Water

Slightly Acidic Hypochlorous Acid Water

No treatment

How is RECTIFY® made?RECTIFY generates slightly acidic hypochlorous acid water by electrolyzing the mixture of tap water (or underground water) and edible hydrochloric acid in a diaphragm less electrolysis tank.

Properties of RECTIFY® product?RECTIFY pH 5.5 has over 99.5% of the effective chlorine contained in the form of HOCl.

Little danger of free chlorine gas.

20

Two-chamber-process to produce highly acidic HOCl with high free chlorine

Properties of RECTIFY® product?RECTIFY pH 5.5 has over 99.5% of the effective chlorine contained in the form of HOCl.

Little danger of free chlorine gas.

Competition from other Oxidizing-type solutions

We focused our attention on the following products :

ECO-GREEN, RADICAL WATERS,

Here we summarize the different features of RECTIFY vs. Competitors:

FEATURES RECTIFY RADICAL WATERS

ECO GREEN

Appearance Clear liquid Clear liquid Clear liquid

Odour NO ODOUR Chlorine Chlorine

pH 5.5 2.5 - 32.5 – 3.5

(reported on website)

RUST NO RUST +++ Not reported

SAFETY with PEOPLE

FDA GRAS CERTIFIED

NO people safety

certification

Classified SABS as IRRITANT, “do not inhale fumes, avoid

contact etc.”.

Free Chlorine Assay

30 ppm (FDA: Max on food 50

ppm)200 - 500 ppm 500-700 ppm

Total Chlorine Assay

30 ppm Not reported  Not reported

Stability 12 months at

25°CNot reported Not reported

23

Spraying Fogging

Keep stock

℃Hot or ColdPlumbing

Recommended Method Recommended Method R

Uses for Rectify

24

FishFishVegetablesVegetables EggsEggsFruitsFruits

Cutting boardCutting board TowelsTowels

FloorsFloors

KnivesKnives

WallsWalls BoxesBoxes ToiletsToilets

Fresh MeatFresh Meat

R

Applications

Use per Day

ProductApplicationsLocationsApplicable Fields

20~60 ton

BC-500

5~15 ton

BC-1200Spray during process & packag-ing,

Hygiene management within work area

Butchery & Process-ing

Sla

ugh

ter

house

3 tonBC-360

2 tonBC-240Sterilize and deodorize various raw

produce such as fruits & vegeta-bles,

kitchen tools such as knives, cut-ting

board and utensils

Food Service, Restaurants,

Military, Hospitals

Kitch

en H

ygie

ne

20~60 ton

BC-5000

5~15 ton

BC-1200

3 tonBC-360Sterilizing raw produce,Disinfect & bactericide tools and microorganisms, Hygiene man-

agement within factory, Tap water sterilization

Distribution Center, Food Manufacturing,HACCP Management

Factory

Food Fa

ctory

Introducing Rectify fog

“... The new availability of hypochlorous acid vapor can now become the definitive solution to a serious, expanding national and international health dilemma. The disinfecting quality, safety and efficiency can be effectively and economically assured...”

Dr. Kenji Uchino Dr. Yongkang Gao

Materials Research Institute The Pennsylvania State University

The stabilized HOCl fog represents a revolution in the disinfecting industry.

THANK YOU