UVP ULTRA VIOLET’S GERMICIDAL UNITS INCREASE PROFITS BY: -

· KILLING BACTERIA, VIRUS, YEASTS, AND MOULD

SPORES THEREBY GREATLY REDUCING MICROBIOLOGICAL FOOD SPOILAGE

· INCREASING FOOD STORAGE LIFE

· HELPING TO PREVENT COOL ROOM ODOURS

· REDUCING FOODSTUFFS WEIGHT LOSS BY

ALLOWING COOL ROOM OPERATION AT A HIGHER RELATIVE HUMIDITY

· REDUCING RUNNING COSTS BY ALLOWING COOL

ROOM OPERATION AT A HIGHER TEMPERATURE

· GREATLY REDUCING THE NEED TO TRIM MEAT

PROVIDING MAINTENANCE FREE OPERATION, THE LAMP IS GUARANTEED FOR ITS EFFECTIVE UV LIFE OF ONE YEAR

MEAT STORAGE & ULTRA VIOLETDISINFECTION

The Reasons for Meat Spoilage: - From the moment an animal is slaughtered, microscopic organisms start to contaminate the carcass and multiply at a rapid rate. It is these bacteria, yeasts and mould’s that cause odours and spoilage during storage. The surface of the carcass provides an extremely favourably food supply for these organisms which continue to develop and reproduce. (Under ideal conditions, once every 20 minutes)

APPLICATIONSThe UVP Germicidal units are used extensively in all areas where; meat, dairy products, fruit, vegetables, etc are stored or processed. These areas include all cool rooms, salad rooms, cheese storage, bottling lines and locations susceptible to airborne contamination.

GF600IM Cool Room GF600IM Cool Room

UnitsUnits

65 Years of Excellence in Innovation of Ultraviolet Disinfection Technology!

In addition, they may be successfully used to help in the elimination of odours in waste food disposal areas (eg. garbage rooms) through the use of ozone by using the correct fused quartz sleeve.

The Effect of the UVP GF600IM Germicidal Unit:-

When UVP Ultra Violet Germicidal Units are correctly 2installed in a Cool Room, (one unit per 5 m ) they will

dramatically reduce spoilage on the meat surface due to microbiological growth. Independent Research has shown that the shelf life of chilled meat can be successfully extended by the use of ultra violet light even at relative humidity’s of over 90%. Therefore bacteria and mould spoilage can be retarded while minimizing weight losses of stored product. This is particularly important for cool rooms where small cuts are stored for ready use. The extension of mutton storage life was clearly demonstrated by CSIRO's Food Science Laboratory, Cannon Hill, Qld, research. Investigation into the effects of Ultra Violet light on four carcasses at 2.8 degrees Celsius and 90% Relative Humidity showed that meat subject to ultra violet light had not even commenced to spoil even after 22 days storage. However meat not subject to ultra violet light had reached the end of its life after approximately 10 days.

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Effect of Germicidal Ultra Violet Light on Storage Life of Meat2Bacteria population per cm

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SPECIFICATIONS:Model No.: GF600IMPrimary Voltage: 240 V, 50 HzPrimary Current: 22 mAPrimary Wattage: 20.7 WMounting: Ceiling or Wall

DIMENSIONS:Length: 81 cmWidth: 12 cmHeight: 11 cmShipping Weight: 5.5 kg

Ultra Violet Products (Aust) Pty Ltd15 Marlow RoadKeswickSouth Australia Australia 5035

Tel: 61 08 8351 2822Fax: 61 08 8351 2811Email: uvpsales@chariot.net.au

Electrical Safety - Report No. 3096

This GF600IM unit fully complies with AS/NZS 3100:2002 including Amendments

1, 2, & 3 General requirements for Electrical Equipment

The mechanism of disinfection by Germicidal Ultra Violet (UV) light differs considerably from the mechanisms of chemical disinfectants such as alcohol, chlorine and ozone. Chemical disinfectants inactivate micro-organisms by destroying or damaging cellular structures, interfering with metabolism, and hindering biosynthesis and growth. Germicidal Ultra Violet (UV) light inactivates organisms by absorption of the 254 nm wavelength of light, which causes a photochemical reaction that alters molecular components essential to cell function. As UV light penetrates the cell wall of the micro-organism, the energy reacts with nucleic acids and other vital cell components, resulting in injury or death of the exposed cells therefore making it impossible for them to replicate. A micro-organism that cannot replicate, cannot infect a host.

DNA/RNA

Germicidal Ultra Violet Light, at the wavelength of 254 nm, (Nanometre) will kill any Micro-2organism provided the correct Total UV Dosage, (µWsec/cm ) is achieved. Micro-organisms cannot

become resistant to this wavelength of light, as this is ‘Mother Nature’s’ control. Exposure to the correct Germicidal Ultra Violet Light dosage causes the breakdown in the organisms DNA/RNA, (see below) and unable to replicate, the Micro-organism is dead.

What are Spoilage Bacteria?

Spoilage Bacteria are micro-organisms too small to be seen without the aid of a microscope, which cause food to deteriorate, develop unpleasant odours, tastes, and textures. These micro-organisms can cause fruits and vegetables to get mushy, slimy, or meat to develop a bad odour and be sticky to touch.

Do Spoilage Bacteria make people sick?

Pathogenic Bacteria Cause Illness. They grow rapidly in the temperature "Danger Zone" – the temperatures around 4 to 60 °C, and do not generally affect the taste, smell, or appearance of the food. Food that is left too long at unsafe temperatures could be dangerous to eat, but smell and look just fine. The most commonly recognized foodborne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli O157:H7, and by a group of viruses called calicivirus, also known as the Norwalk and Norwalk-like viruses.

BotulismBotulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum.

E. coli Strain O157:H7 E. coli O157:H7 is one of hundreds of strains of the bacterium Escherichia coli. Although most strains are harmless and live in the intestines of healthy humans and animals, this strain produces a powerful toxin and can cause severe illness.

Listeriosis Listeriosis affects primarily pregnant women, newborns, and adults with weakened immune systems.

NorovirusNoroviruses are a group of viruses that cause the "stomach flu," or gastroenteritis, in people.

SalmonellosisSalmonella bacterium are actually a group of bacteria that can cause diarrheal illness in humans. Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common.

Campylobacter Campylobacter is a gram negative, microaerophilic bacterium and it is the most commonly identified bacterial cause of diarrheal illness in the world.

Some common diseases are occasionally foodborne, even though they are usually transmitted by other means. These include infections caused by Shigella, Hepatitis A, and the parasites Giardia lamblia and Cryptosporidia. Even Strep Throats have been transmitted occasionally through food.

In addition to disease caused by direct infection, some foodborne diseases are caused by the presence of a toxin in the food that was produced by a microbe in the food. For example, the bacterium Staphylococcus aureus can grow in some foods and produce a toxin that causes intense vomiting. The rare, but deadly disease botulism occurs when the bacterium Clostridium botulinum grows and produces a powerful paralytic toxin in foods. These toxins can produce illness even if the microbes that produced them are no longer there.

How do Bacteria spoil food?

There are many different spoilage bacteria, and each reproduces at specific temperatures. Microbial 0 0

growth can occur over a temperature range from about - 8 C to 100 C at atmospheric pressure. Others grow very well at room temperature and in the "Danger Zone." Bacteria will grow anywhere they have access to nutrients and moisture. Under the correct conditions, spoilage bacteria reproduce rapidly and the populations can grow very large, very quickly. In some cases, they can double their numbers in as little as 20 minutes given the right conditions. The large number of micro-organisms, and their waste products, cause the objectionable changes in odour, taste, and texture. The CSIRO's Food Science Laboratory has

2 determined that once the Bacterial Count has reached 100 million per cm it is at the end of storage life of the product, and therefore no longer fit for human consumption.

Independent Research, (By the CSIRO - Division of Food Research) has shown that the shelf life of chilled meat can be successfully extended by the use of germicidal ultra violet light even at a Relative of Humidity over 90%.Therefore bacteria and mould spoilage can be retarded while minimizing weight losses of stored food products. This is particularly important for cool rooms where small cuts are stored ready for use.

The extension of mutton storage life was clearly demonstrated by the CSIRO Research. Investigation into the effects of Germicidal Ultra Violet Light on four carcasses at and 90% Relative Humidity showed

02.8 Cthat meat subject to ultra violet light had not commenced to spoil even after 22 days. However meat not subject to germicidal ultra violet light had reached the end of its storage life after approximately 10 days.

What happens in the body after the microbes that produce illness are swallowed?

After they are swallowed, there is a delay, called the incubation period, before the symptoms of illness begin. This delay may range from hours to days, depending on the organism, and on how many of them were swallowed. During the incubation period, the microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply there. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade the deeper body tissues. The symptoms produced depend greatly on the type of microbe. Numerous organisms cause similar symptoms, especially diarrhoea, abdominal cramps, and nausea. There is so much overlap that it is rarely possible to say which microbe is likely to be causing a given illness unless laboratory tests are done to identify the microbe, or unless the illness is part of a recognized outbreak.

How are food borne diseases diagnosed?

The infection is usually diagnosed by specific laboratory tests that identify the causative organism. Bacteria such as Campylobacter, Salmonella, E. coli O157 are found by culturing stool samples in the laboratory and identifying the bacteria that grow on the agar or other culture medium. Parasites can be identified by examining stools under the microscope.

Viruses are more difficult to identify, as they are too small to see under a light microscope and are difficult to culture. Viruses are usually identified by testing stool samples for genetic markers that indicate a specific virus is present.

Many food borne infections are not identified by routine laboratory procedures and require specialized, experimental, and/or expensive tests that are not generally available. If the diagnosis is to be made, the patient has to seek medical attention, the physician must decide to order diagnostic tests, and the laboratory must use the appropriate procedures. Because many ill persons do not seek medical attention, and of those who do, many are still not tested, so the causes of the food borne illness go undiagnosed.

Germicidal Ultra Violet Light will kill any micro-organism provided that the correct Total UV Dosage is achieved

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Effect of Ultra Violet lighton storage time of meat.

2Bacteria population per cm

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Ultra Violet Products (Aust) Pty Ltd - 15 Marlow Road, Keswick, South Australia, Australia 5035 UVP SA - Phone: 08 8351 2822 Fax: 08 8351 2811 & UVP TAS - Phone: 03 6239 3355 Fax: 03 6239 3455