SOURCE: Eco-Safe Systems USA, Inc.

June 17, 2008 06:00 ET

Eco-Safe Announces Results of Challenge Study of Ozone vs. Chlorine

LOS ANGELES, CA--(Marketwire - June 17, 2008) - Eco-Safe Systems USA, Inc. (PINKSHEETS: ESFS) is pleased to report excellent results from a commissioned challenge study of disinfection effectiveness of ozone vs. chlorine.

Several months were spent designing testing protocols for a study which would measure the relative killing power of ozone vs. chlorine against Salmonella spp, Staphylococcus aureus, and E. coli O157:H7. This study was commissioned by Eco-Safe upon the request of a large fast-food restaurant chain. The study was designed through the joint efforts of Dr. Al Baroudi, President of Food Safety Institute, International (FSI) and the restaurant chain mentioned previously, and was executed by a reputable third party commercial institution licensed to handle and study pathogenic bacteria in the U.S.

The data generated in this study proved the Eco-Safe ozone wash procedure to be 10 times more effective than a 20 parts per million (ppm) chlorine wash on produce tested with a high bacterial load. Chlorine at 20 ppm is the historical disinfectant of choice when a kill intervention process is applied for produce items destined for public consumption in the fast food and retail foodservice industry. However, during the investigation phase of project planning, it was discovered that in many cases, end-point distributors of these products do not utilize a chemical wash procedure of any type, including chlorine. For this reason, Eco-Safe Ozone Disinfection Systems are designed to automatically provide disinfection to the water whenever the tap is turned on, requiring no special employee intervention or training.

Michael Elliot, President of Eco-Safe Systems USA, Inc., said, "Although there are many published scientific studies which document the superiority of ozone vs. chlorine disinfection, one of our prospective clients requested a specific study pitting ozone and chlorine against certain deadly bacteria found in our food supply. As anticipated, this study found significant benefits from using ozone rather than chlorine disinfection, not the least of which is ozone's green, organic protection, creating none of the carcinogenic by-products associated with chlorine.

"One of the factors which warranted such an expensive study was the demand that the testing conditions conform to real-world situations in the foodservice industry. We went to great lengths to refine testing procedures which would speak directly to our clients' needs," added Mr. Elliot.

"E. coli 0157:H7 devastated the spinach industry 2 years ago and Salmonella saintpaul has already crippled the tomato industry this season. Ozone water disinfection can deliver many benefits which will increase food quality and safety at a lower cost to producers and processors," said Dr. Baroudi. He added, "At a time when some consumer victims are paying for this unnecessary agony with hospitalization, or even death in some cases, as well as when the nation's growers, brokers, restaurants and food retailers are suffering from millions of dollars in lost business, Ozone Disinfection is a government-approved intervention process which can be used for safety, illness prevention, and to rebuild consumer confidence in the food industry."

The foregoing contains forward-looking information within the meaning of The Private Securities Litigation Act of 1995. Such forward-looking statements involve certain risks and uncertainties. The actual results may differ materially from such forward-looking statements. The company does not undertake to publicly update or revise its forward-looking statements even if experience or future changes make it clear that any projected results (expressed or implied) will not be realized.

Contact Information