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[QUOTE]Originally posted by onecentlotto: [QB] PDSC -- Produce Safety & Security International, Inc. Com (No Par)(New) COMPANY NEWS AND PRESS RELEASES FROM OTHER SOURCES: Produce Safety & Security International, Announces the Ozone Solution for Food Safety and Increased Profitability Ozone may stop Bacteria on Produce better than Food Irradiation and Current Washing Methods, says UF Expert GAINSVILLE, Fla, Nov 15, 2006 (BUSINESS WIRE) -- Ozone, the gas that protects the Earth from ultraviolet radiation, gives U.S. food shoppers better protection from harmful bacteria. "Retailers can sanitize fruits and vegetables by exposing them to ozone before they go on sale," said Gary Rodrick, a professor with the University of Florida's Institute of Food and Agricultural Sciences. In Europe, ozone has been used for decades to sanitize water and food products. "With a 99.9% kill rate, it's far more effective than current sanitizing methods, such as commercial fruit and vegetable washes," Rodrick said. "The Food and Drug Administration recently gave the go-ahead to use it commercially in U.S. supermarkets and food-processing facilities. It also will be more acceptable than food irradiation, which has raised fears among some consumers." Rodrick, a food science and human nutrition specialist, said ozone used in food sanitation will not contribute to air pollution or smog. "In the upper atmosphere ozone shields the Earth from ultraviolet radiation. In some urban areas, ozone forms at ground level when certain airborne chemicals interact with the sun's light and heat, contributing to smog. However, the sanitation process uses very low levels of ozone, and the entire process must be precisely controlled to be effective," he said. Ozone molecules contain three oxygen atoms and are formed when ordinary oxygen molecules containing two atoms are forced to take on a third. He said ozone's usefulness as a sanitizing agent comes from its unstable molecular structure - the third oxygen atom tends to break apart from the ozone molecule, releasing energy. "When you expose an apple to ozone, bacteria on the fruit's surface will begin absorbing ozone molecules immediately," Rodrick said. "Those molecules break apart within seconds, and when they do, the bacteria literally explodes. The only waste product created is harmless oxygen, and it's unlikely that bacteria could overcome this technology by mutating into a resistant strain." For the past year, Rodrick has tested a commercial ozone sanitizing system developed by Innovative Food Safety, Global Technology Systems. Designed for use with fruits and vegetables, the system washes the items in ozone-enriched water. "We tested the system in supermarket produce departments, working with Publix Supermarkets here in Florida," he said. "Ozone killed almost 100% of the bacteria on produce received from suppliers. In slightly higher concentrations, it also killed yeasts and molds." Rodrick said, "Ozone sanitization increases the shelf life of fresh produce by up to two weeks. It also retards softening and browning, something he plans to study more this summer. "Ozone works even better than we expected, and I think it will gain wide acceptance with U.S. consumers in the next few years," he said. "Post-harvest treatments of read-to-eat produce are of paramount importance for preventing spoilage and minimizing the chance of food-borne infection. It's important that supermarkets do what they can to provide additional safeguards." "Currently, many supermarkets wash produce by soaking it in water mixed with a small amount of a commercial fruit and vegetable wash," Rodrick said. "The produce is then rinsed in pure water before being placed on sale." "That method has been adequate, but the effectiveness varies due to human error," he said. "You have to be mindful of the amount of wash used and the amount of produce involved. Ideally, you want a foolproof way to get uniform results." "The system developed by Innovative Food Safety, Global Technology Systems is designed to prevent operator error and requires little training," said Robert Boggs, director of sales for the firm. "The ozone systems are generally computerized and are simple and easy to use, and are now available commercially worldwide. The price of equipment will vary depending on the usage and needs of the customer and are priced to be very affordable." "It's operated using touch screens, so all you have to do is make a few decisions and tap your finger," said Boggs. "Other than that, the only effort involved is loading and unloading the chamber." The system is about the size of a washing machine and can sanitize 40 lbs of produce in five to eight minutes, depending on the item. Boggs said the technology has "enormous potential" because it's convenient and easy to use. "Small self-contained ozone sanitizing units could be placed in supermarkets, restaurants, hospitals, schools, and other facilities where large amounts of produce are prepared for use." "Meats and deli items could benefit from the process, although they would probably require slightly different treatments," he said. "Hard-to-clean food processing equipment also can be sanitized with ozone." "The technology can also be used to treat fresh seafood," Boggs said. "We can reduce odor and extend the shelf life of fish filets up to two days. When you're dealing with products retailing for $10 to $12 per pound, that can be a big advantage." Clarence Karney, CEO of Produce Safety & Security International (Pink Sheets: PDSC), states, "Robert Boggs, of IFS, a division of PDSC, has brought the ozone process to the forefront of food safely for the consumers worldwide." In a photo, Rodrick, compares two-week-old lettuce sanitized by a new ozone treatment system, and regular commercial washing. Rodrick said, "Ozone, which kills 99.9% of harmful bacteria on fruits and vegetables, protects fresh produce better than commercial washes now used by retailers. The UF food scientist is testing the ozone system in cooperation with Publix Supermarkets in Florida. The system is being marketed by Fresh Food Technology in Burley, Idaho. Photo available at IFAS News website, http://news.ifas.ufl.edu SOURCE: Produce Safety & Security International CONTACT: Produce Safety & Security International Investors, 559-435-3511 Marketing, 928-717-1773 [URL=http://www.foodsafeint.com]www.foodsafeint.com[/URL] or Gary Rodrick, 352-392-1991, ext. 310 ger*gnv.ifas.ufl.edu or Robert Boggs, vpboggs*earthlink.net Copyright Business Wire 2006 [/QB][/QUOTE]
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