RGF has developed a three step program of advanced oxidation technologies for food sanitation involving air, water and surface sanitation processes.
Depending on the application, RGF utilizes Photohydroionization®, ozone, super oxide ions, UVC light rays and hydroxyl radicals.
Photohydroionization® (PHI) is an RGF patented technology for air and surface sanitation utilizing non-penetrating ionizing broad spectrum UV radiation targeted on a quad metallic catalyst. The process results in multiple oxidizers, including hydro-peroxides (H2O2).
Yes, the hydro-peroxides are considered friendly oxidizers, which means they revert back to oxygen and hydrogen. The low levels that are used present no risk to employees.
Food irradiation utilizes penetrating radiation, which sanitizes throughout the meat or poultry. Food Photohydroionization® basically provides the same level of sanitation, but only on the food surface. It is not penetrating; however, most microbial or bacterial contamination is on the surface.
The food is not irradiated with penetrating radiation. As such, it does not have to be labeled with the radiation symbol, which carries with it a negative stigma.
We recommend that you should brand and market your products with something such as RGF Sunshine Pure®.
Typical reductions are 1-1/2 to 2 logs. Longer exposures will result in better reductions. Each site and application is unique, so general statements are not practical. PHI has achieved 6 log reductions in Lab tests.
Ozone is a form of oxygen. It is a strong cleaning, purification and oxidizing agent. It reacts with organics to oxidize unpleasant odors and kills bacteria, viruses, mold and fungus. Ozone is O3 or enriched oxygen containing three atoms instead of two.
No, RGF utilizes PHI for air and surface treatment. Ozone levels in air is difficult to regulate and monitoring, as well as safety alarms are necessary. RGF only utilizes ozone for aqueous applications.
Ozone is produced on site. There are no dangerous chemicals to transport, store or handle. Perhaps even more important, the chances of overdosing with dangerous and hazardous chemicals is limited.
Ozone destroys E. Coli 3,125 times faster than chlorine.
Yes, RGF manufactures a line of fluid sterilizers utilizing high output UVC energy. These are available in multiple flow rates.
Advanced Oxidation Process (AOP) refers to increasing the reactivity of oxidizers. This is performed by combining multiple oxidizers to react via a free radical pathway. These are three methods commonly used to attain AOP:
Many molecules that are resistant to one oxidizer alone are degraded by this free radical process. AOP is used most often to control organics (taste, odor, color, THM precursors, micro pollutants and pesticides). This is not to say that AOP is required for oxidation of organics, but in some instances it may be preferred.
This is true. Various state and Federal agencies have found ozone generators or lighting air generators put out ozone far in excess of legal limits. One report by the University of Tulsa found room concentration of two ppm, which is fifteen times the legal limit and twice the human tolerance level.
Yes, PHI will kill airborne and surface bacteria, fungus and mold spores, thereby eliminating the largest reason for food spoilage.
Yes, PHI has been tested and will reduce ethelyne gas, thereby extending the shelf life of fruits and produce.