A natural safe alternative to harsh chemical disinfectant for raw meat or vegetables and working surfaces Wets out for a uniform disinfection 3x more effective than chlorine Lasts 3x longer as a chlorine application Cost comparative to current chemicals in use Patented natural formulation safe for food

Spice Hygiene Patented Technology Explained Spice Hygiene’s active ingredient is not water soluble, however our patented technology made it water soluble so that it wets out covering the surfaces and the meat. Spice Hygiene is the first product that identified the need for proper uniformly wettability for the best coverage and disinfection of the meat, vegetable or surface you are applying it on. A: Water B: Spice Hygiene + Fluorescene

USDA and FDA recommendation of cleaning the cutting boards as for 2015 Cleaning Cutting Boards To keep all cutting boards clean, the Hotline recommends Both wooden and plastic cutting boards can be sanitized with the following procedure: with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels. Using this procedure three Plastic cutting board were first contaminated with chicken meat, then cleaned with either pure sink water, chlorine solution or Hydromer Spice Hygiene Solution Following this procedure, staining with methylene blue was performed Pictures with 40x magnification was taken after boards dried out Methylene blue stain is a general biological stain used to highlight parts of animal, bacteria and blood tissue specimens.

Wettability on surface treatment Before Cleaning Cutting Board Contaminated With Chicken meat Methylene Blue Staining for Bacterial cells 200X magnification After Cleaning Half of the board treated With water diluted bleach Same staining Half of the board treated With Spice Hygiene Same Staining

Staining dyes for bacterial visualization Only few dyes can be used for bacterial staining. Such as: methylene blue, crystal violet, DAPI (fluorescent dye, under microscope Observation), Fluorescent dyes methods require a microscope to see the actual results. Bellow you will see some pictures of cutting boards stained with such dye to show the difference between washing it with dish soap and our Spice Hygiene. Basic stains, due to their positive charge bind electrostatically to negatively charged molecules such as many polysaccharides, proteins and nucleic acids. Some commonly encountered basic stains are crystal violet, safranin (a red dye) and methylene blue. Basic stains may be used alone (a simple stain) or in combination (differential stain) . Acidic dyes stains mostly proteins. Control board (washed with Dish Soap) Spice Hygiene treated boards

Here is a picture of the same board stained with the dye before the experiment. The control needs to show no staining as we are using a clean fresh cutting board for the experiment.

Spice Hygiene “preserve” effect on the meat Design of the experiment: 3 equal pieces of chicken meat were Dipped for 30 sec at DI water for Control piece, and in Spice Hygiene solution 1X for experimental pieces. After dipping they were placed at 4C for 24-72 hours. Bacterial surface contamination were measured before dipping as Point 0 and after dipping in 24, 48 and 72 Hours and 5 days Control SH 1X Normalized Graph: Aerobic bacteria contamination counts Sample/Contamination counts CFU- colony forming units control SH Point 0 8 12 24 hours 21 48 hours 49 72 hours 149 7 5 days Over 300 18 Spice Hygiene preserve chicken meat from aerobic Contamination for the 5 days, while control meat become Heavily contaminated after 48 hours keeping at 4C

Using of Spice Hygiene diluted 1:10 with water Aerobic bacteria counts in the disinfecting solutions after repeated usage Using of Spice Hygiene diluted 1:10 with water 5 10 15 20 Chlorine 50 ppm Spice Hygiene 1:10 dilution with water 19 CFU/ML TNTC TNTC TNTC <1 CFU/ML >50 CFU/ML > 100 CFU/ML TNTC CFU/ML <1 CFU/ML <1 CFU/ML < 1 CFU/ML <1 CFU/ML TNTC - Too Numerous To Count Chlorine disinfecting 50 ppm solution became contaminated with aerobic bacteria after 10 times of repeated usage, while spice hygiene solution diluted 10 times survive contamination free Up to the 20 times repeated usage. Note: Spice Hygiene solution used : as is - 1:10 Dilution with water

Using of Spice Hygiene diluted 1:10 with water Aerobic bacteria counts in the disinfecting solutions after repeated usage/YL experiment/ Using of Spice Hygiene diluted 1:10 with water 10 20 30 40 Chlorine 50 ppm Spice Hygiene 1:10 dilution with water 3 CFU/ML 16 CFU/ML > 200 CFU/ML TNTC CFU/ML <1 CFU/ML <1 CFU/ML < 1 CFU/ML >100CFU/ML TNTC - Too Numerous To Count Chlorine disinfecting 50 ppm solution became contaminated with aerobic bacteria after 10 times of repeated usage, while spice hygiene solution survive contamination free Up to the 30 times repeated usage. Note: Spice Hygiene solution used : as is - 1:10 Dilution with water

Spice Hygiene Independent Study

Spice Hygiene Benefits and Usage Spice Hygiene shows a variety of benefits when it comes to cleaning surfaces, meats or utensils. Our patented technology supplies the best solution for faster, safer and longer lasting protection. It can be used at home for the kitchen, professional restaurants, meat processing facilities, Schools, Rehabilitation centers and many others where food safety and hygiene comes first. Our sustainable approach not only is good for the environment but it also shows superior results versus currently used harsh chemicals.

Spice Hygiene The right solution for you. For more information about our studies, data or patent please contact us: Hydromer Inc 35 Industrial Parkway Branchburg, NJ 08876 Tel: +1 908-722-5000 www.hydromer.com ebecktel@hydromer.com