: 3269

food sterilizing system Sanicom CS I

: sanicom-system-csi-i

:

    The mass food poisoning incident due to enterohemorrhagic Escherichia coli O-157 that occurred in 1996 is noted as a food poisoning incident that caused 9,523 infected people, including 7,892 children, to be still vivid and memorable. 
    Since this food poisoning incident, the government's policy on food poisoning has changed completely, and hygiene guidance for food manufacturers and distributors has been strengthened. 
    On top of that, the public's awareness of food safety and the eyes of monitoring increased. 
    Nevertheless, food poisoning due to norovirus has been devastating in recent years. 
    The characteristic of food poisoning caused by norovirus is the large number of infected people, from tens to hundreds of people, and the impact on society is extremely large. 
    It can also be a serious incident that can cause the suffering of the affected person and, in the worst case, death. 
    The party who caused the food poisoning case will be severely affected by business management. 
    Despite various measures taken by food supply companies, the number of cases of infection is increasing and the number of affected people is increasing year by year. 
    This means that the conventional measures against human microorganisms and viruses are not sufficient preventive measures. 
    The Sanicom System fills the space with a safe chemical solution of ultrafine particles of 10 microns, and disinfects every corner of the food manufacturing factory and cooking space.
    Since the Sanicom system effectively sterilizes every place that is out of the reach of people, food poisoning accidents caused by contamination of microorganisms and viruses from the manufacturing facility can be prevented. 
    Now, the biggest concern for consumers is cleanliness and safety. 
    Sanicom System makes a great contribution to preventing food poisoning in hotels, restaurants, food processing factories, etc.
     
    When the concentration of KX-1 ClO2 is 250 ppm, the sterilization rate of Escherichia coli is about 30%, but when the concentration of ClO2 is 300 ppm, the sterilization rate increases to about 99% and sufficient disinfection is performed. Shows things
     
    Disinfection performance against airborne bacteria (Table-2)
    Measures the sterilization effect of the spray method using ULV against bacteria and fungi floating in the air. Sampling at 2 points A and B to obtain more accurate data. As for bacteria, sampling was performed on tryptosoy agar medium (T) and ordinary agar medium (F).
     

    Features of sanitizer sanitizer

    Stabilized chlorine dioxide water is a solution in which chlorine dioxide gas is stabilized in an alkaline aqueous solution.
    The sterilization characteristics against microorganisms are stronger than sodium hypochlorite and are effective for a long time. 
    The sterilization action does not produce resistant bacteria because safe chlorine dioxide ions react with bacteria and virus cell membranes at the electronic level, oxidize and destroy them. 
    Stabilized chlorine dioxide water is an extremely safe disinfectant and deodorant that does not produce harmful carcinogens or trihalomethanes. 
    Tasteless, odorless, inorganic, non-corrosive and can be used in any environment.

    Disinfection effect of main bacteria and viruses

    E. coli O-157, Norovirus, Staphylococcus aureus, SARS, Salmonella, Vibrio parahaemolyticus, Legionella, Campylobacter, MRSA, Salmonella typhi, Vibrio cholerae, 
    Streptococcus, Streptococcus, Newcastle virus, Rabies virus, Bacillus cereus, Cattle Mycobacteria and Candida spp. 
    * Norovirus is based on the inactivation effect test by the Tokyo Metropolitan Institute of Health and Safety.
     

    Safety and certification at each organization

    organ Certification details
    JECFA (United Nations Committee on Food Additives) ADI (Human Intake Acceptance Standard) A1 class certification
    FDA (US Food and Drug Administration) Food additives, medical disinfection, medical institution disinfection permission
    USDA (US Department of Agriculture) Used for drinking water, factory wastewater treatment, environmental purification
    FSIS (Food Safety Inspection Bureau) Use permission for food and meat disinfection
    NASA (National Aeronautics and Space Administration) Adopted for complete sterilization of space shuttle and space food
    HACCP (US Food Poison Prevention Plan) Adopted for meat disinfection with high risk of food poisoning
    Ministry of Health, Labor and Welfare
    Ministry of Economy, Trade and Industry
    Oxidation and disinfection of drinking water, bleaching and sterilizing flour (food additive) 
    pool public baths sterilization generally antibacterial and disinfection using 
    disinfection and virulent materials handler method - unspecified
    Foreign countries Used by many countries as drinking water, medical and food additives
     

    Use applications

    Food poisoning countermeasures: hotels, restaurants, hospitals, kitchens for health facilities, public facilities, school meal kitchens, sports facility locker rooms, 
    hospital infection countermeasures: hospital rooms, operating rooms, treatment rooms, dissection rooms, beds, etc. of ambulances, ambulances , 
    Remediation facilities for health facilities, halls, multipurpose rooms, etc . : Hotel guest rooms, banquet halls, cafeterias, halls, aircraft, ships, etc.
    ○ Sanicom system 
     portable type CS-I type 
     mounted type CSI-I type 
     wall mounted type CSW-I type 
     mobile type SM-IR type 
     mobile type SM-IM type 
     portable silencer type CS-IS type 
     vehicle vehicle type CSA-III type 
     vehicle Vehicle type CSA-ⅢS type 
     Sanicom in-vehicle type SV-ⅢC type
    The mass food poisoning incident due to enterohemorrhagic Escherichia coli O-157 that occurred in 1996 is noted as a food poisoning incident that caused 9,523 infected people, including 7,892 children, to be still vivid and memorable. 
    Since this food poisoning incident, the government's policy on food poisoning has changed completely, and hygiene guidance for food manufacturers and distributors has been strengthened. 
    On top of that, the public's awareness of food safety and the eyes of monitoring increased. 
    Nevertheless, food poisoning due to norovirus has been devastating in recent years. 
    The characteristic of food poisoning caused by norovirus is the large number of infected people, from tens to hundreds of people, and the impact on society is extremely large. 
    It can also be a serious incident that can cause the suffering of the affected person and, in the worst case, death. 
    The party who caused the food poisoning case will be severely affected by business management. 
    Despite various measures taken by food supply companies, the number of cases of infection is increasing and the number of affected people is increasing year by year. 
    This means that the conventional measures against human microorganisms and viruses are not sufficient preventive measures. 
    The Sanicom System fills the space with a safe chemical solution of ultrafine particles of 10 microns, and disinfects every corner of the food manufacturing factory and cooking space.
    Since the Sanicom system effectively sterilizes every place that is out of the reach of people, food poisoning accidents caused by contamination of microorganisms and viruses from the manufacturing facility can be prevented. 
    Now, the biggest concern for consumers is cleanliness and safety. 
    Sanicom System makes a great contribution to preventing food poisoning in hotels, restaurants, food processing factories, etc.
     
    When the concentration of KX-1 ClO2 is 250 ppm, the sterilization rate of Escherichia coli is about 30%, but when the concentration of ClO2 is 300 ppm, the sterilization rate increases to about 99% and sufficient disinfection is performed. Shows things
     
    Disinfection performance against airborne bacteria (Table-2)
    Measures the sterilization effect of the spray method using ULV against bacteria and fungi floating in the air. Sampling at 2 points A and B to obtain more accurate data. As for bacteria, sampling was performed on tryptosoy agar medium (T) and ordinary agar medium (F).
     

    Features of sanitizer sanitizer

    Stabilized chlorine dioxide water is a solution in which chlorine dioxide gas is stabilized in an alkaline aqueous solution.
    The sterilization characteristics against microorganisms are stronger than sodium hypochlorite and are effective for a long time. 
    The sterilization action does not produce resistant bacteria because safe chlorine dioxide ions react with bacteria and virus cell membranes at the electronic level, oxidize and destroy them. 
    Stabilized chlorine dioxide water is an extremely safe disinfectant and deodorant that does not produce harmful carcinogens or trihalomethanes. 
    Tasteless, odorless, inorganic, non-corrosive and can be used in any environment.

    Disinfection effect of main bacteria and viruses

    E. coli O-157, Norovirus, Staphylococcus aureus, SARS, Salmonella, Vibrio parahaemolyticus, Legionella, Campylobacter, MRSA, Salmonella typhi, Vibrio cholerae, 
    Streptococcus, Streptococcus, Newcastle virus, Rabies virus, Bacillus cereus, Cattle Mycobacteria and Candida spp. 
    * Norovirus is based on the inactivation effect test by the Tokyo Metropolitan Institute of Health and Safety.
     

    Safety and certification at each organization

    organ Certification details
    JECFA (United Nations Committee on Food Additives) ADI (Human Intake Acceptance Standard) A1 class certification
    FDA (US Food and Drug Administration) Food additives, medical disinfection, medical institution disinfection permission
    USDA (US Department of Agriculture) Used for drinking water, factory wastewater treatment, environmental purification
    FSIS (Food Safety Inspection Bureau) Use permission for food and meat disinfection
    NASA (National Aeronautics and Space Administration) Adopted for complete sterilization of space shuttle and space food
    HACCP (US Food Poison Prevention Plan) Adopted for meat disinfection with high risk of food poisoning
    Ministry of Health, Labor and Welfare
    Ministry of Economy, Trade and Industry
    Oxidation and disinfection of drinking water, bleaching and sterilizing flour (food additive) 
    pool public baths sterilization generally antibacterial and disinfection using 
    disinfection and virulent materials handler method - unspecified
    Foreign countries Used by many countries as drinking water, medical and food additives
     

    Use applications

    Food poisoning countermeasures: hotels, restaurants, hospitals, kitchens for health facilities, public facilities, school meal kitchens, sports facility locker rooms, 
    hospital infection countermeasures: hospital rooms, operating rooms, treatment rooms, dissection rooms, beds, etc. of ambulances, ambulances , 
    Remediation facilities for health facilities, halls, multipurpose rooms, etc . : Hotel guest rooms, banquet halls, cafeterias, halls, aircraft, ships, etc.
    ○ Sanicom system 
     portable type CS-I type 
     mounted type CSI-I type 
     wall mounted type CSW-I type 
     mobile type SM-IR type 
     mobile type SM-IM type 
     portable silencer type CS-IS type 
     vehicle vehicle type CSA-III type 
     vehicle Vehicle type CSA-ⅢS type 
     Sanicom in-vehicle type SV-ⅢC type