EcoProducts > Food Decontamination

 

FOOD Decontamination

What is growing on your food ?



Reduce Pesticides, Bacteria, Salmonella, and Ecoli,

on fruits, vegetables, salads, beef, chicken, pork, and fish.


Food Decontamination:

 

Ozone is the better faster way to sterilize food, whether it's meat, seafood, fruits or, vegetables.

Kill bacteria on food or on contact surfaces.

 

Wash fresh fruits, lettuce, spinach, and vegetables to kill yeast, mold, bacteria and

reduce the PESTICIDES on the surface.

 

Wash beef, chicken, or fish to kill bacteria and reduce salmonella and Ecoli.

 

Fill a bowl with cold water and bubble in Ozone and put the food in it for about 5+ minutes, that all there is to it. Use glass, ceramic, or stainless steel bowl or just in the sink. Don't use plastic. Just fill it with enough cold water to fully cover your food and drop the bubble stone in it. Your food will taste fresher, especially seafood, and it will make your vegetables less toxic and last longer.

 

 

 

 

 

FDA approved the use of ozone in gaseous and aqueous phases as an antimicrobial agent on food, including meat and poultry. Responding to a petition from the Agriculture and Food Technology Alliance of the Electric Power Research Institute, Palo Alto, Calif., FDA published a final rule June 26, 2001 that permits use of ozone as a food additive. Ozone use in the food industry has not been widespread because it must be manufactured on site and cannot be stores or shipped. FDA said proposed use of the agent includes as an additive in preparing, packing, or holding of food.

 


 

 

 


 

Revolutionary New Appliances that use Ozone !

A low cost, safe and portable, energy efficient water and air ozone system.

This has multi-purpose applications.

 

GREAT for Fruit and Vegetable cleaning !

 

Every person interested in

reducing toxins, pesticides, virus, germs, and bacteria

needs one for their home.

 

AQUA 6 OZONATOR

AQUA 6 Ozonator

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This Ozonator Retails For More Than $249 !

 

Aqua 6 Brochure


600 Mg/ Hr Ozone Generator for Home use.

Its Small, compact, portable, safe (11x8x3 in)

and weighs only 2 lbs !

 

This unit features a large, clear, LED screen to display the selected time setting. Easy to operate (+) and (-) buttons change the time setting to your preference. The energy efficient design uses only 20 Watts of electricity and the ultra-durable design ensures long life for the entire unit. The Aqua-6 also comes with a 90-Day Manufacturer Warranty

Great for decontaminating food and water !


Food Decontamination and Pesticide Reduction on:Fruits, Vegetables, Lettuces, Beef, Chicken, Fish and other foods.

 

Purify Water

Ozone purifies the water by stabilizing chlorine residues, heavy metal ions, and various organic impurities that cause unpleasant smells, making tap water unpalatable. As a result, ozone water used in coffee or tea, will taste better. This is the same purification process used by bottled water companies. Ozone water kept for drinking should be left for half an hour before consumption to allow the ozone to dissipate.

 

Food Sterilization

Foods are exposed to pathogenic bacteria, antibiotics, growth hormones and pesticides in the process of growing and packaging. At retailers, where foods are purchased, they are exposed to bacteria from the hands of vendors and customers. When fruits, vegetables, seafood and meat are placed in ozone water, surface bacteria is killed. Harmful pesticides and herbicides are reduced, making foods safer to eat.

 

Neutralizes Pesticides

Studies showed that pesticides are linked to cancer and other health disorders. Ozone enhances the taste of fresh perishable food by oxidizing pesticides and neutralizing ammonia and ethylene gases produced by ripening or decay. Ozone water is perfectly safe and natural to use as a food disinfectant. It does not leave any toxic by-products or residues, does not harm normal cells or alter its chemistry, is non-carcinogenic and always reverts back to oxygen. It is approved by the FDA as a Food Additive.

 

Maintain Freshness

Ozone water will keep leafy vegetables fresh. It not only effectively kills micro-organisms that cause food spoilage but also destroys ethylene gas that causes vegetables to wither. The reduction of ethylene gas increases shelf life and reduces shrinkage. Ozone delays molding and decay of many perishable foods, including fruits and vegetables, helping them retain their freshness and flavor longer.

 

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Pesticide Dirty Dozen Fruits and Vegetables


It is estimated that if a consumer avoids eating non-organically grown produce in the top 12 ("Dirty Dozen") on this list, pesticide exposure can be reduced by up to 80%. This list was compiled by the Environmental Working Group from approximately 87,000 studies by the USDA and FDA of the 47 fruits and vegetables listed between 2000 and 2007. Bear in mind that there are many fruits and vegetables that are not on this list -- these were chosen because they are most commonly eaten



Here are the "Dirty Dozen" fruits and vegetables,

listed in descending order for presence of pesticides, starting with the worst, or highest pesticide load:



- Peaches (highest pesticide load)

- Apples

- Sweet bell peppers

- Celery

- Nectarines

- Strawberries

- Cherries

- Kale

- Lettuce

- Grapes (imported)

- Carrots

- Pears



Here are the "Clean 15" - the least amount of pesticides found,

in descending order with the cleanest first:



- Onions (lowest pesticide load)

- Avocado

- Sweet corn (frozen)

- Pineapple

- Mango

- Asparagus

- Sweet peas (frozen)

- Kiwi

- Cabbage

- Eggplant

- Papaya

- Watermelon

- Broccoli

- Tomato

- Sweet potatoes



Source: Environmental Working Group; www.foodnews.org



Testing positive for pesticides

 

The Environmental Working Group, a nonprofit organization that advocates health and environmental protection, has studied data from the U.S. Department of Agriculture and the U.S. Food and Drug Administration for 87,000 samples of produce taken between 2000 and 2007.

Samples were taken after the vegetables and fruits were washed or peeled.

The group came up with a list of the "Dirty Dozen" and the "Clean 15," noting the highest and lowest concentrations of pesticide residues in certain produce. The environmentalists measure both frequency and potency of pesticide residue in produce.

Nectarines had the highest percentage of samples test positive for pesticide residues (97.3 percent), followed by peaches (96.7 percent) and apples (94.1 percent).

Even though pesticides are commonly found in samples, most are at trace levels deemed safe by the federal government.

No detectable amounts of pesticides were found in the majority of some vegetables: tomatoes (53.1 percent), broccoli (65.2 percent), eggplant (75.4 percent), cabbage (82.1 percent), and sweet peas (77.1 percent).

Asparagus, sweet corn and onions had no detectable residues on 90 percent or more of the samples



Pesticide Health Effects: The Latest Science

Every year, new research is published demonstrating the toxicity of pesticides to human health and the environment, often at doses previously declared "safe" by the pesticide industry and the government.

As acknowledged by the U.S. and international government agencies, different pesticides have been linked with a variety of toxic effects, including:

  • Nervous system effects

  • Carcinogenic effects

  • Hormone system effects

  • Skin, eye and lung irritation

Pesticides are unique among the chemicals we release into the environment; they have inherent toxicity because they are designed to kill living organisms – insects, plants, and fungi that are considered "pests." Because they are toxic by design, many pesticides pose health risks to people, risks that have been acknowledged by independent research scientists and physicians across the world.

 

Children Are Especially at Risk

 

Protecting our families' health from chemical exposures can start with minimizing children's exposure to pesticides. It is now well established that pesticides pose a risk to vital organ systems that continue to grow and mature from conception throughout infancy and childhood. Exposure to pesticides and other toxic chemicals during critical periods of development can have lasting adverse effects both in early development and later in life. The metabolism, physiology, and biochemistry of a fetus, infant or child are fundamentally different from those of adults; a young, organism is often less able to metabolize and inactivate toxic chemicals and can be much more vulnerable to the harmful effects of pesticides. The nervous system, brain, reproductive organs and endocrine (hormone) system can be permanently, if subtly, damaged by exposure to toxic substances throughout early childhood that, at the same level, cause no measurable harm to adults. The developing brain and endocrine system are very sensitive, and low doses at a susceptible moment of development can cause more of an effect than high doses. It is especially important to reduce pesticide exposures of babies and young children so as to minimize these risks.

 

 

Doesn't The Government Regulate These Chemicals?

 

When consumers realize the magnitude of the health threat posed by pesticides, they naturally wonder: Doesn't the government regulate these toxic chemicals? The answer is that, unfortunately for human and environmental health, government action has been far too slow. It is important to remember that the government said that highly toxic pesticides like DDT, chlordane, dursban and others were safe right up to the day the EPA banned them. And considering that we are talking about toxic chemicals whose effects on children's health may be irreversible, no delay is justifiable.

The Food Quality Protection Act of 1996 was designed to require protection of infants and children from pesticides. This law produced several notable achievements and fundamentally improved the health standards in pesticide law by requiring explicit protection of infants and children. But a lot remains to be done, especially in protecting human health from pesticide mixtures and chemicals that have endocrine disrupting properties. Not surprisingly, pesticide makers and agribusiness groups have been fighting strict application of the statute, particularly provisions that require an extra 10-fold level of protection for infants and children.

 

What Can I Do to Reduce My Risk?

Addressing the risks of pesticide exposure first and foremost requires information, which is frequently made unavailable to the general public by the government agencies. To counteract this trend for secrecy,

 

We believes that:

 

  • People have a right to know what's in their food, so they can choose foods with less pesticides.

 

  • You can reduce the pesticides on your food by using ozone.
  • The government can and should take steps to dramatically reduce the number and amount of toxic chemicals, including pesticides, in the food supply.

Each of us can opt for food safety today by choosing to purchase produce low in pesticides and by buying organically-raised fruits and vegetables as frequently as possible.

 

With this first step we can protect our families' health and preserve our own future and the future of the environment from the harmful effects of pesticides.

 

Ozone is a substance that can reduce levels of harmful microorganisms, including pathogenic E. coli strains and Cryptosporidium, in juice. Ozone is approved as a food additive that may be safely used as an antimicrobial agent in the treatment, storage, and processing of certain foods under the conditions of use prescribed in 21 CFR 173.368.(3)

 


 

 

 

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Juice/ucm072524.htm

 

http://www.fsis.usda.gov/


http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateA&navID=NationalOrganicProgram&leftNav=NationalOrganicProgram&page=NOPNationalOrganicProgramHome&acct=nop

http://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/default.htm


http://www.inspection.gc.ca/english/toce.shtml

 

 

Sustainable Food

 

The types of foods we buy, where they are produced, and the techniques used to grow them, can affect our personal health and the health of our environment. Purchasing food from community supported farms, farmer's markets, and produce stands can help support your local economy and it saves energy. Most of the produce available in grocery stores is transported from locations hundreds or thousands of miles away. During its trip from the farm to our store, fresh produce must be refrigerated. The fuel used to transport and refrigerate food requires a lot of energy to be spent. Produce also loses nutrient content during its long trek to our table. Nothing compares to the freshness and taste of locally grown produce!

Organic farming is rapidly gaining popularity, and it is practiced in approximately 120 countries throughout the world. Certified organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using artificial colors or preservatives, synthetic pesticides or fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation.


Community Supported Agriculture

 

Community Supported Agriculture consists of one or more farmers and many individuals or families from the community who pledge financial support to a farm operation. The farmers and consumers provide mutual support and share the risks and benefits of food production. Typically, members or "share-holders" of the farm pledge in advance to cover the anticipated costs of the farm operation and farmer's salary. In return, they receive “shares” or a regular portion of the harvest from the farm's bounty throughout the growing season, as well as satisfaction gained from reconnecting to the land and participating directly in food production. Members also share in the risks of farming, including poor harvests due to unfavorable weather or pests. By direct sales to community members, who have provided the farmer with working capital in advance, growers receive better prices for their crops, gain some financial security, and are relieved of much of the burden of marketing. Members benefit because they receive a wide diversity of fresh, local produce harvested at the peak of freshness and flavor.


Locally Grown Food

 

Locally grown food is just what it sounds like--food which is grown near where you live. Buying food from within your community can help preserve habitat for wildlife, save energy, and grow your local economy. The following topics will help you decide for yourself that locally grown food is the way to go.



Energy Conservation

 

Buying locally grown foods decreases dependence on petroleum, a non-renewable energy source. One-fifth of all petroleum used in the United States is used in agriculture. Some statistics show that the average distance food travels in distribution is 1,500 miles. By learning to eat foods that are locally available and in season, families can do their part to save energy. By buying local, you can conserve the large amount of energy used in both the packaging and shipping of food.

 

Why Buy Locally Grown?

 

Consumers worldwide are rediscovering the benefits of buying locally grown food. It is fresher, tastier, and more nutritious. It is also good for the local economy--buying directly from family farmers helps them stay in business.

 

Five reasons to Buy Local

 

  1. Local produce tastes better and it’s better for you.
    Studies have shown that fresh produce loses nutrients quickly during transportation. During the trip from harvest to dinner table, sugars turn to starches, plant cells shrink, and produce loses its vitality. Food grown in your own community was probably picked within the past day or two and therefore is much fresher.

  2. Local food supports local farm families.
    Fewer than one million Americans now claim farming as their primary occupation (less than 1%). Farming is a vanishing lifestyle. That's not surprising considering that today's farmer gets less than 10 cents of the retail food dollar. Local farmers who sell directly to consumers cut out the many middle people and get full retail price for their food - which means farm families can afford to stay on the farm, doing the work they love.

  3. Local food protects genetic diversity.
    In the modern industrial agriculture system, produce varieties are chosen for their ability to ripen simultaneously and withstand harvesting equipment. Shippers demand produce with a tough skin that can survive packing, transport, and a long shelf life in the store. Only a handful of hybrid varieties of each fruit and vegetable meet those rigorous demands, so there is little genetic diversity in the plants grown. In contrast, local farmers that sell direct to you or direct to your local restaurants and grocery stores grow a huge number of varieties selected because they have the best flavors, provide a long harvest season, and come in an array of eyecatching colors. Many varieties are heirlooms, passed down from generation to generation because they taste good. These old varieties contain genetic material from hundreds or even thousands of years of human selection. They may someday provide the genes needed to adapt to a changing climate or new pests.

  4. Local food preserves open space, and can support a diverse environment.
    As the value of direct-marketed fruits and vegetables increases, selling farmland for development becomes less likely. The patchwork of fields, hedgerows, ponds and buildings can serve as habitat for many species of wildlife. That landscape will survive only as long as farms are financially viable. When you buy locally grown food, you are doing something proactive about preserving the agricultural landscape.

  5. Local food is about the future.
    By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow, that there will be green space for wildlife, and that future generations will have access to locally grown food.



However, organic food is admittedly more expensive. If you want to maximize the good you do to your body while minimizing the cost, you could choose to purchase organic produce for the fruits and vegetables which tend to have the most pesticides in the United States or just use ozone to clean your food!

 

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