4It has high sterilizing powers with low effective chlorine content.
5(Log 5 reduction) more than 99.999% reduction Proof of Bactericides (2)Virus SterilizationTested VirusSubjectLog TCID 50/mlStartAfter 15 secAfter 1 minInfluenza Virus,Type A(H1N1)SARS VirusSlightly AcidicHypochlorusAcid*6.5<1.5(Log 5 reduction) more than % reductionPurified Water-Food Analysis Center of Japan : No ( )*Rectify : Available Chlorine Concentration 20ppm, pH 6.1R5
8Pepper from same production lot. 9 days Food PreservationSafely eliminating bacteria the HOCl is an optimum NATURAL food preservation system.INFECTION RISKABBACTERIAPepper from same production lot. 9 daysWashed with waterWashed with HOClDECOMPOSITION
9Meats were contaminated before the tests. Results on bacteria on meat. 5’’ treatmentSwinePoultryBovine(*) 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 logarithmic that means 61 times less than the original contamination.Meats were contaminated before the tests.FDA: Certified for sterilizing/disinfectionof slaughtered meats. 2006
10FDA- Approved as lavation for fruits & vegetables200010
11Results on Vegetables Fruit Hardnes Preservation % Logarithmic reduction of bacteria load.Dati prodotti dalla SHANGAI UNIVERSITY
12Organization Approved Categories Year Korea: FDA- Food Additive- Disinfect/sterilize utensils, etc.2008.8Europe: EPA ENVIRONMENTAL PROTECTION AGENCY- Approved Hypochlorous Acid Waterproducing machine as “Sterilizerproducing equipment”.1998USA: FDA- GRAS(Generally Recognized As Safe)- Approved as lavation for fruits &vegetables2000FDA-FSIS FOODSAFETY AND INSPECTIONSERVICE- Disinfect/Sterilize slaughtered meats2006USDA US DEPT OFAGRICULTURE- Approved as germicide for E. coli 0-157,Salmonella, etc.1999Japan Ministry of Health Labor and Welfare- Disinfect/Sterilize food products2002.6SABS- Disinfectant Antiseptic section 52 of Sans201212
13SAFETY TEST(4) Japan Food Analysis Center: Harmless on humans No Harms Acute toxicity test, cytotoxicity test, hemolytic test, mutation test,skin irritation test, oral irritation test, eye irritation test, esophagusirritation test, stomach irritation testTested subjectTest resultAcute toxicity test on humans(14 days)No Harmscaused nor foundEye irritation test on humans(4 days)Testing Institution : Meter and Petrochemical Testing and Research Institute ( )Tested product : BC-360 (pH : 6.1, Available Chlorine Concentration 25ppm)13
14Very little amount of chloroform (harmful to human body), produced Poison Test ResultTypesChlorite Concentration Level, pHChloroform producedTap Water0.1ppm, pH 7.455Slightly AcidicHypochlorous AcidWater30ppm, pH 6.158Sodium Hypochlorite200ppm, pH 9.299Reference : Japan Milk Science Vol.51, NoVery little amount of chloroform (harmful to human body), produced(similar to tap water).14
15Harmless on humans USA: FDA 2000 GRAS Generally Recognized As Safe FOR HUMANS200015
17Corrosion Test Metal Sample SUS 304 Aluminum Processing Specimen Tap WaterSodium HypochloriteStrong Acid Hypochlorous Acid WaterSlightly Acidic HypochlorousAcid WaterNo treatment17
18How 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.
19Properties 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.
20Two-chamber-process to produce highly acidic HOCl with high free chlorine 20
21Properties 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.
2230 ppm (FDA: Max on food 50 ppm) We focused our attention on the following products :ECO-GREEN,RADICAL WATERS,Here we summarize the different features of RECTIFY vs. Competitors:Competition from other Oxidizing-type solutionsFEATURESRECTIFYRADICAL WATERSECO GREENAppearanceClear liquidOdourNO ODOURChlorinepH5.52.5 – 3.5(reported on website)RUSTNO RUST+++Not reportedSAFETY with PEOPLEFDA GRAS CERTIFIEDNO people safety certificationClassified SABS as IRRITANT, “do not inhale fumes, avoid contact etc.”.Free Chlorine Assay30 ppm (FDA: Max on food 50 ppm)ppmppmTotal Chlorine Assay30 ppm Not reportedStability12 months at 25°C
23Recommended Method Spraying Fogging Keep stock ℃ Hot or Cold Plumbing 23
24Uses for Rectify Vegetables Fruits Fish Eggs Knives Cutting board TowelsFresh MeatFloorsWallsBoxesToilets24
25Applications Use per Day Product Applications Locations Applicable Fields20~60 tonBC-5005~15 tonBC-1200Spray during process & packaging,Hygiene management within work areaButchery & ProcessingSlaughter house3 tonBC-3602 tonBC-240Sterilize and deodorize various raw produce such as fruits & vegetables,kitchen tools such as knives, cuttingboard and utensilsFood Service,Restaurants,Military, HospitalsKitchen HygieneBC-5000Sterilizing raw produce,Disinfect & bactericide tools andmicroorganisms, Hygiene management within factory, Tap water sterilizationDistribution Center, Food Manufacturing,HACCP Management FactoryFood Factory
26Introducing 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.