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Organization:
Objective:
Aerosolized liquids:
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Chemical Biology laboratory- Weizmann Institute of Science.
Testing aerosolized Gentamycin (antibiotic) as a disinfectant.
(1) a solution of 300 ug/ml of Gentamycin in distilled water
(2)a solution of 6% stabilized hydrogen
peroxide (H2O2) in distilled water.
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Procedure:
The identical amount of two bacteria-Salmonella Choleraesuis (ATCC 14028)
and Pseudomonas Aeruginosa (ATCC 27853) were placed in two Petri dishes.
Aerosolized liquid (1) was applied to one Petri dish and aerosolized liquid(2)was
applied to the second Petri dish. The Aerosols generated by our small
UAG were applied to the Petri dishes for a period of 30 seconds and then
placed in an incubator for 24 hours. 3 repeated experiments were conducted
for each one of the two Petri dishes.
Results:
The three experiments that applied aerosolized Gentamycin did not delay
or stopped the bacteria growth. The three experiments, which applied aerosolized,
stabilized Hydrogen Peroxide to the Petri dishes completely destroyed
the bacteria.
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Organization:
Objective:
Aerosolized liquids:
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Chicken meat-processing plant, Galilee.
To eliminate Listeria found in the processed meat.
A solution of 4% Citric Acid in demineralized water.
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Procedure:
The production line consisted of an open conveyer belt that transported
the processed meat to the final packing station, The open conveyer belt
was closed tightly with a polyethylene cover and formed a tunnel. Our
UAG generated an aerosol which was continuously directed into the tunnel.
The processed steaks were exposed to the aerosol for a period of 18 seconds.
Results:
A large number of packaged meat were sampled and tested in the laboratory.
All samples showed zero Listeria monocytogenes bacteria.
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Organization:
Objective:
Aerosolized liquids:
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Pharmaceutical company, Jerusalem.
To decontaminate eggs before entering into the incubating process.
A solution of 2% stabilized hydrogen peroxide (H2O2) in demineralized water.
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Procedure:
30 different sets of eggs were placed in an incubator over a period of
two days. Every set was aerosolized by our UAG for 12 minutes and then
the incubating process commenced. The set consisted of 4800 eggs places
in 40 trays. Each set was randomly contaminated by 4 pathogens: Pseudomonas
Aeruginosa (NCTC 6749), Escherichia Coli (NCTC 8196), Staphylococcus Aureus
(NCTC 4163), Protues Vungaris (NCTC 4635).
Results:
All 30 sets showed zero pathogens during and after the incubation process.
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Organization:
Objective:
Aerosolized liquids:
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A cooperative farming settlement in the Negev.
To decontaminate melons before export shipping.
A solution of 2% Imazalil (C14H14CL2N2O) in demineralize water.
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Procedure:
A crop of melons was transferred to a packinghouse for inspection, sorting
and export packaging. The melons, in order to gain longer shelf life,
were treated against existing Fusarium, Monilinia, Botrytis and Penicilil.
The former method, before using the aerosol technique, was to spray the
melons with a mixture of Wax and Imazalil. That method was very efficient
but left a significant amount of Imazalil residue on the melons. Using
our UAG, the Imazalil was aerosolized into a polyethylene tunnel that
was built on the conveyor belt of the sorting machine. The melons traveled
through the aerosol chamber for a period of 30 seconds, after being brush
cleaned. Immediately after that they entered the wax coating chamber and
were coated with pure wax.
Results:
The melons were completely decontaminated, and added additional 2 days to the shelf life of the Melons.
No residue of Imazalil could be found.
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Organization:
Objective:
Aerosolized liquids:
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Fruits Post harvest research center in Kiryat Shmona.
Cold Storage of Kiwi fruit for six months.
A solution of 2% stabilized Hydrogen Peroxide (H2O2) in Demineralized water, which was diluted, over the storage period, by adding Demineralized water.
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Procedure:
50 kilos of Kiwifruit were harvested in the plantation of one farm and
sent directly to the research station. The Kiwi fruit were not sorted
and were randomly divided into two loads of 25 kilos each and stored in
two identical Controlled-Atmosphere (CA) cold storage rooms. A precooling
procedure was initiated in the two rooms, which reduced the Kiwifruit
temperature from 20 to 0 Centigrade in four days. On the fifth day, one
room was sealed and became the "Control" of the experiment. The second
cold storage room was supplied with aerosolized liquid, during the entire
six months period, by our UAG which regulated the relative humidity in
that room to be 95% at all times.
Results:
The Kiwi fruit in the "Control" room became soft, 10% of the quantity
was rotten and loss of weight was 5%. The Kiwifruit in the aerosolized
room was firm. There was loss of weight of only 2.5%. Decay marks were
not found. The Post harvest cuts and bruises were cured completely.
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Organization:
Objective:
Aerosolized liquids:
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Shiitake Mushroom farm in the center of Israel.
An evaluation of Super High Humidity supply by UAG to Shiitake mushroom
Growth rooms.
A solution of 2% stabilized hydrogen peroxide (H2O2) in demineralized water.
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Procedure:
the Shiitake mushrooms are the most cultivated specialty mushrooms in
the world. They are consumed because of their amazing healing properties
and because they are considered a culinary delicacy. The farm grew the
Shiitake mushrooms in dark rooms, at 20°C and Relative Humidity of 90%.
Each Growth room had few rows of shelf stands. A Shiitake Spawn (Mycelium)
was mixed with a quantity of a growing media, which consisted of Sawdust
mixed with disinfected manure. The new mixture was dark brown ball shaped
mass that was placed on the shelf in the Growth room. The Shiitake spawn
colonized the growing media and usually produced two mushrooms every week
(60 to 80 mm. in diameter). Our UAG aerosolized the growth room in predetermined
intervals, during an entire week.
Results:
Our Aerosol triggered an accelerated growth rate of mushrooms on the shelves
in the Growth room. After one day of Aerosolization six mushrooms appeared
in every ball shaped mass on the shelves. After about 3 days – all mushrooms
reached the size of 2.4 to 3.2 inches in diameter. After about 4 days
of Aerosolization each one of the mushrooms reached the unusual size of
4.8 to 5.6 inches in diameter.
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Organization:
Objective:
Aerosolized liquids:
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Herbs and Spices farm in the northern Negev.
Increasing the effectiveness of insecticide fumigation and elimination of residues.
A Solution of 2% Chlorothalonil (C8CL4N)- BRAVO in demineralized water.
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Procedure:
The farm cultivated herbs and spices in Greenhouse tunnels. In one Greenhouse
tunnel they cultivated fresh basil for export. Six days interval Fumigation
with BRAVO (standard ground sprayer) was carefully kept in order to eliminate
the "Thrips Tabaci" insects that attacked the basil. In order to comply
with the North European health regulation concerning chemical residues
they had to stop spraying 14 days prior to the delivery. This stoppage
caused a loss of about 40% of the crop. Using our UAG to fill the Greenhouse
tunnel with Aerosolized liquid of 1/10 of the normal spraying concentration
was applied up to 12 hour prior to harvest.
Results:
A day after the fumigation with our UAG, it was found that the insects
were destroyed, and no residue of BRAVO could be detected after 24 hours.
A major savings in the amount of BRAVO used was achieved.
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