'BIO-OXYGEN'
AIR STERILIZATION & AIR PURIFICATION INSTALLATIONS
© Copyright Bio-Oxygen
CROSS INFECTION
In Hospitals, Nursing Homes and Medical Centres, doctors, nurses and staff are in constant and direct contact with sick patients and therefore are constantly at risk of cross infection from sick and infected patients. In addition to that, if the building is air conditioned then doctors, nurses and staff are also at risk of cross infection from the re-circulated air.
The Staphylococcus Aureus (Golden Staph) organism resides in the nose and breathing passage. People touch their nose at least a dozen of times during the day and pass on the Golden Staph organism with their hands to unsuspecting patients. People breathe through the nose and therefore as they breathe-in the oxygen clusters they slowly disinfect the nose and breathing passages and the Staphylococcus Aureus count in the nose begins to diminish. Most carriers don't even know or suspect that they are a Golden Staph carrier. The Golden Staph infection rate in a hospital will drop as the concentration of Golden Staph in the nose of carriers drops. The lower the golden staph in the nose, the lower the hospital infection rate will be. Our process helps prevent and/or reduce cross infection of Golden Staph by touch from person to person and prevents and/or reduces infections and epidemics from being spread by the air-conditioning system and continually re-infecting people. Bio-Oxygen works silently in the background and protects people from infections and epidemics.
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TOBACCO SMOKE
Tobacco Smoke consists of 3 main components:
Mainstream Smoke (as exhaled) and Side Stream Smoke (from tip of cigarette), is composed of un-burnt carbon compounds, which we continue to oxidise in mid-air in average 40 seconds. After our treatment, the residue will be a few molecules of Carbon Dioxide (CO2) and a few molecules of Water (H2O). No other residue whatsoever will be left over.
Gaseous Tobacco Smoke is composed of about 100 different gases and chemicals such as Carbon Monoxide, Nicotine, Formaldehyde, N-nitrosamines, Benzene, Toluene and Polycyclic Aromatic Hydrocarbons (PAH) etc. We oxidize all 100 components of the Gaseous Tobacco Smoke in mid air on contact in 5 - 15 seconds. After our treatment, the residue will be a few molecules of Carbon Dioxide (CO2) and a few molecules of Water (H2O). No other residue whatsoever will be left over.
Cigarette Ash is mineral ash and is fully burnt and therefore can't be burnt or oxidized again by any process. During smoking some of the cigarette ash is shaken off into the ashtray but some of the cigarette ash becomes airborne and because it is very dry and very light and very small (about 0.10 micron) it stays suspended in the air. It therefore must be removed by the air filters otherwise the cigarette ash particles will form a dust haze in the room. The Bio-Oxygen Process does not remove Cigarette Ash Particles but that is the function of the air filters anyway.
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During ripening, fruit and vegetables give off Ethylene Gas and the Ethylene Gas, in turn, acts as a catalyst and speeds up the ripening process. Cool rooms are enclosed rooms and as the Ethylene Gas concentration builds-up, the ripening speed of fruit and vegetables increases proportionally to the concentration of Ethylene Gas in the room. The Oxygen Clusters oxidise the Ethylene Gas on contact in 5 - 15 seconds and because there is virtually no Ethylene Gas anymore, the ripening process is completely retarded and Bananas, Tomatoes, Avocados, Peaches, Mangoes, Pears etc. are literally kept in suspended animation for weeks and months. No more fire sale because your produce is getting over ripe. Furthermore, the Oxygen Clusters also kill Bacteria, Fungus, Yeast, Mould, Mildew, Spores, Viruses, Protozoa and other Organisms and help prevent the produce from rotting. Even bruised, cut, squashed or damaged fruit doesn't rot. No more surprises when you open a box and no more returns from your customers.
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FRESH MEAT, SALAMI & CHEESE
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Food products sterilized with our process will keep for months not days in cool room storage and the longevity clock does not start to tick from the day that the food was produced but rather from the day that you take the foods out of the cool room and deliver the foods to your customers. It doesn't matter how long the food was kept in your cool room. For example, we can keep Fresh Meat for up to 4 months or longer in cool room storage and we can prevent Salami and Cheese from becoming overgrown with White and Green Mould during the fermentation process without affecting the internal fermentation process and without affecting the taste and flavour. When the Salami and Cheese come out of the fermentation or maturing room, they are completely clean. Salami doesn't have to be washed and Cheese balls don't have to be peeled. Washing the Salami and peeling the Cheese balls is labour intensive and non-productive and in addition to that, the Cheese peel is thrown away and is a total loss. In the process, of course, the Cheese Balls get smaller and smaller. Our process prevents all that. Clean Salami and clean Cheese Balls look better and sell better. Furthermore, our Salami and Cheese Balls stay clean and don't have to be subsequently washed and peeled by the shopkeeper. The shopkeeper will soon notice the difference in quality and this will be good for your order book and bad news for your competitors. Our process also prevents tainting of foods with other food odours and flavours which allows you to mix different foods in a holding room without any problem.