CASE STUDIES

Bacteria Elimination & Disinfection
A. Food Decontamination
case No.1 - Salmonella and Aeruginosa elimination
Organization:
Chemical biology laboratory- Israel.
Objective:
Testing aerosolized Gentamycin (antibiotic) and (H2O2) as a disinfectant.
Aerosolized liquids:
A solution of 300 ug/ml of Gentamycin in distilled water.
A solution of 6% stabilized Hydrogen Peroxide (H2O2) in distilled water.

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 aerosol generated by Green Clouds’ UAG was 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 aerosolized Gentamycin did not delay or stop the bacteria growth, however the aerosolized, stabilized Hydrogen Peroxide completely destroyed the bacteria

Poultry/eggs Decontamination
case No.2 - Listeria elimination in chicken
Organization:
Chicken meat-processing plant in the north of Israel.
Objective:
To eliminate Listeria found in the processed meat.
Aerosolized liquids:
A solution of 4% Citric Acid in demineralized water.

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. Green Clouds’ UAG generated an aerosol which was continuously directed into the tunnel. The processed meat was exposed to the aerosol for a period of 18 seconds.

Results:
A large number of packaged meat samples were tested in the laboratory. All samples showed zero Listeria monocytogenes bacteria.

case No.3 - Eggs Decontamination
Organization:
Pharmaceutical Company in Jerusalem.
Objective:
To decontaminate eggs before entering into the incubating process.
Aerosolized liquids:
A solution of 2% stabilized Hydrogen Peroxide (H2O2) in demineralized water.

Procedure:
30 different sets of eggs were placed in an incubator over a period of two days. Every set was aerosolized by Green Clouds’ 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.

B.Post-Harvest
case No.4 - Melons decontamination before shipping
Organization:
A cooperative farming settlement in the South of Israel.
Objective:
To decontaminate melons before export shipping.
Aerosolized liquids:
A solution of 2% Imazalil (C14H14CL2N2O) in demineralized water.

Procedure:
A crop of melons was transferred to a packing house 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 previous 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 the Green Clouds’ UAG, the Imazalil was aerosolized into a polyethylene tunnel that was built on the conveyor belt of the sorting machine. The melons travelled through the aerosol chamber for a period of 30 seconds, after which they were cleaned by brush. 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.

 

case No.5 - Minimize Kiwi weight loss, and eliminate cuts and bruises
Organization:
Fruits Post harvest research center in Kiryat Shmona.
Objective:
Cold Storage of Kiwi fruit for six months.
Aerosolized liquids:
A solution of 2% stabilized Hydrogen Peroxide (H2O2) in demineralized water, which was diluted, over the storage period, by adding demineralized water.

Procedure:
50 kilos of Kiwi fruit 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 pre-cooling procedure was initiated in the two rooms, which reduced the Kiwi fruit temperature from 20 to 0°C in four days. On the fifth day, one room was sealed and became the "Control" group for the experiment. The second cold storage room was supplied with aerosolized liquid, during the entire six months period, by Green Clouds’ UAG, which raised and controlled 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 Kiwi fruit 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.

 

Improved fumigation, herbs and spices
case No.6 - Eliminate "Thrips Tabaci" insects in post- harvest basil
Organization:
Herbs and Spices farm in the northern Israel.
Objective:
Increasing the effectiveness of insecticide fumigation and elimination of residues.
Aerosolized liquids:
A Solution of 2% Chlorothalonil (C8CL4N)- BRAVO in demineralized water.

Procedure:
The farm cultivates 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. Green Clouds’ UAG was used to fill the greenhouse tunnel with aerosolized liquid with 1/10th of the normal spraying concentration and was applied up to 12 hour prior to harvest.

Results:
A day after the fumigation with Green Clouds’ 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.
 

Mushroom Growth Stimulation
case No.7 - Stimulate Shitake Mushroom Growth
Organization:
Shitake Mushroom farm in the center of Israel.
Objective:
An evaluation of super high humidity supply by Green Clouds’ UAG to shitake mushroom growth rooms.
Aerosolized liquids:
A solution of 2% stabilized Hydrogen Peroxide (H2O2) in demineralized water.

Procedure:
The Shitake 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 grows the Shitake mushrooms in dark rooms, at 20°C and Relative Humidity of 90%. Each growth room has a few rows of shelf stands. A Shitake 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 Shitake spawn colonized the growing media and usually produced two mushrooms every week (60 to 80 mm. in diameter). Green Clouds’ UAG aerosolized the growth room in predetermined intervals, during an entire week.

Results:
Green Clouds’ 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.

C.Industrial Humidification
case No.8 - Gentle Humidification in a Bakery Factory
Organization:
Industrial Bakery in Israel
Objective:
Achieving high humidity during fermentation without damaging bread.
Aerosolized liquids:
Water treated with reverse osmosis

Procedure:
UAG device is mounted on the roof of the fermenting room, inside the industrial bakery. Aerosol is delivered to room in front of cooling units and spread throughout room. Thousands of loaves of bread get just the right humidification with no wetting

Results:
Customer maintains 75%-80% humidity 24/7 without damaging or wetting bread loaves, thanks to Green Clouds dry fog.

D.Humidification through Cargo
case No.9 - Gentle humidification of fresh produce during sea transport
Organization:
International shipping company
Objective:
Maintain humidity for fresh produce during sea transport
Aerosolized liquids:
Water treated with reverse osmosis

Procedure:
Green Clouds device was tested for robustness and delivery of aerosol in storm conditions during a 2 year process, as part of a global tender. Testing was passed and devices were installed

Results:
Over a 100 Green Clouds units installed in modern cargo ships, transporting fruits and vegetables on the Mediterranean Sea


 

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