Proactive Prevention of Pathogens
An airborne disease is any disease caused by pathogens that can be transmitted through the air over time and distance by small particles. Relevant pathogens may be viruses, bacteria, or fungi, and they may be spread through breathing, talking, coughing, sneezing, raising of dust, spraying of liquids, toilet flushing, or any activities which generate aerosol particles or droplets
FDA, CDC, USDA, HACCP (Approved)
Created using electrolyzed water technology, Hypochlorous Acid (HOCl) is a safe, non-toxic, natural substance created in the white cells of the human body that when duplicated by scientists, has been used as a powerful disinfectant for more than a century.
The chemical ”opposite” of chlorine bleach, Hypochlorous Acid (HOCl) solutions are 100x MORE POWERFUL antimicrobials than bleach as well as most conventional or industrial cleaning products. Safe to touch, they’re more than just powerful disinfectants, they are also excellent as a hand sanitizer, and can also remove biofilms and grease like nothing else.
Unlike bleach or toxic cleaning chemicals, HOCl is safe on or around children/humans, pets, plants, and even food. That means it can be introduced to any environment by liquid or airborne means; no other chemical, bleach or antibacterial, can make that claim. You can disinfect an entire room with or without the presence of humans or food sources.
This can be a BIG advantage to any residence or commercial businesses.
- 100x MORE POWERFUL disinfectant than bleach, the gold standard of germicides, an important distinction as we all try to emerge safely from quarantine
- Kills all known dangerous pathogens, viral and bacterial
- 100% SAFE – organic, non-toxic on or around food, children/humans, pets ,and plants
- Organic, non-corrosive, non-hazardous, all-natural; environmentally friendly
- Electrolyzed water is EPA registered as a safe and powerful disinfectant
- Proven – used in hospitals and surgical suites for more than a century
Clean with safer, more sanitary results. Let your home or business shine with Electrolyze Solution knowing that you have gone the extra mile in cleanliness to better protect your family, employees, customers, and patients.
Meaning of HACCP
HACCP (Hazard Analysis Critical Control Point) is a management system to ensure the safety of food. “Priority Management Criteria for Hazardous Article to (Livestock) Foodstuffs” is applied in the food sanitation and livestock foodstuff processing regulations. The application of HACCP is being rapidly extended by the food regulators over the world in that the safety of food is ensured by scientific, cost-effective, preventive methods and self-regulating management. As its importance is more emphasized in the international trade, the advanced countries are demanding the safety of both local and imported food by regulating the application of HACCP. Responding to this trend and in order to improve the guarantee of local food safety, the Ministry for Food, Agriculture, Forestry and Fisheries and Ministry of Health, Welfare and Family Affairs announced “Priority Management Criteria for Hazardous Article to (Livestock) Foodstuffs” and ordered National Veterinary Research & Quarantine service (livestock foodstuff). In 2001, the range of this system expanded to all food kinds. In order to more effectively guarantee food safety, safety management means looking at the whole food chain before establishing and operating rather than simply applying HACCP to the processing places.
HACCP History – Background
HACCP was first introduced in 1959 when US National Aeronautics and Space Administration (NASA) asked a food company (Pillsbury) to design and manufacture the first foods for space flights. Later, as food poisoning O157:H7 colon bacillus and other hazardous cause in the food increased explosively, HACCP emerged as an alternative for food sanitation and safety. In 1993 CODEX recommended countries to adopt HACCP as a means to secure the food safety and it is allowed to require the application of HACCP in the food trade after WTO/SPS agreement in 1995. Now the countries are hurrying up to introduce HACCP.
HOW IS HYPOCHLOROUS ACID MADE?
The principle of our technology is based on a technique that uses direct electric current (DC) to drive an otherwise non-spontaneous chemical reaction. During the process, water and small amounts of salt (or HCl) are charged to produce highly active sodium hypochlorite NaOCl) and hypochlorous acid (HOCl).
Electrolyze is a solution that generates NaOCl which sterilizes without being harmful to the body or the environment. It sterilizes bacteria in a short period of time by using NaOCl. The applications and uses are endless.
Safe for the Body
Electrolyze Solution is environmentally friendly and harmless to children, pets, and the human body as it contains no chemicals. Sterilize fruits, vegetables and meats to remove harmful bacteria and chemicals. Sterilize kitchen utensils – knifes, chopping boards, pans, towels, etc. Sterilize and deodorize bathrooms, laundry rooms, and any other room, or cleaning surface desired as Electrolyze is completely safe to the human body and the environment. Electrolyze doesn’t cause any second hand contamination and meets the sterilization and sanitary management provisions in “HACCP” standards.
NOTE: DO NOT DRINK ELECTROLYZE!
Electrolyze Solution effectively eliminates foul odors and offers excellent results without damaging the environment or the human health; whereas conventional disinfectants such as ultraviolet, ozone, and alcohol come with negative consequences.
What is PH?
In chemistry, pH is a measure of the activity of the (solvated) hydrogen ion. Pure water has a pH very close to 7 at 25. Solutions with a pH less than 7 are said to be acidic and solutions with a pH greater than 7 are basic or alkaline. The pH scale is traceable to a set of standard solutions whose pH is established by international agreement. pH measurements are important in medicine, biology, chemistry, agriculture, forestry, food science, environmental science, oceanography, civil engineering and especially food industries.
WHAT INDUSTRIES USE HYPOCHLOROUS ACID?
The technology has been applied in industries such as health care, optometry, dental hygiene, public schools, daycares, libraries, shopping malls, gymnasiums, beauty salons, barber shops, public transportation, restaurants, agriculture, horticultural, fish and meat processing plants, public facilities, hotels, ICUs, etc.
- E. coli
- B. subtilis
- B. cereus spore
- L. Brevis
FOOD POISONING BACTERIA
- Vibrio Parahaemolyticus
- Staphylococcus aureus
- Pseudomonas aeruginosa
- Vibrio cholerae
- Mycobacterium (cow)
- Legionella pneumophila
- Noro virus