Germazap Air Steriliser

Germazap Air Steriliser


The Germazap Air Steriliser uses corona discharge technology to produce an active oxygen mixture. The ozone (o3) acts as a
deodouriser and steriliser, combatting most known spoilage organisms. These minute quantities of ozone act to break down
organic materials such as micro-organisms and odours, killing the organisms and breaking up the odours into non-tainting particles.

This system has been independently scientifically tested and proven to destroy pathogens and retard bacterial growth.
The effect is to prevent bacteria growth, destroy dangerous food poisoning bacteria, prolong shelf life of meats and stop odour
crossover between products.
Germazap Air Steriliser, Biozone, ozone
The Germazap can be located on the wall of a kitchen, storage or food preparation area to continuously sterilise the air and surfaces in the vicinity.

It is also ideal for cold-rooms to prolong life of food substances and stop food tainting.

Germazap Air Steriliser - Test Results

"The Germazap has a beneficial effect on bacteria associated with spoilage of fresh meat"
- Dr. T.A. Kenny & Dr. J.J. Sheridan,
Irish National Food Centre.
"The Germazap exerts either a microbiocidal or a microbiostatic action on micro-organisms"
- E.J. Paardekooper & F.K. Stekelenburg
T.N.O. Netherlands.
The Irish National Food Centre and The Netherlands Organisation for Applied Scientific Research
(TNO) were asked to test the Germazap Air Sterilisers on a range of airborne bacteria and work
surfaces. Extracts of their findings are shown. Click on the graphs to the left for full information.

Escherichia Coli 0157:H7
E COli 0157 indicates faecal contamination, but Germazap deals effectively with all surface residue

Salmonella
Germazap decreased colony counts of Salmonella typhimurium by 400% or more

Staphylococcus Aureus
Germazap decreased colony counts of Staph.A. by 100% or more.

Listeria Monocytogenes
Listeria can grow rapidly in a chiller and on practical work surfaces, but all were killed by the Germazap Air
Steriliser
Pseudomonad organisms are associated with
the spoilage and development of off-odours in
fresh meat. The growth of Pseudomonads in a
chill with the Germazap present after 9 and 12
days were lower by 2 to 2.5 log cycles.
(National Food Centre)
The growth of organisms in the presence of ozone is lower at all times, especially in the later stages, i.e at 9 and 12 days
(National Food Centre)
without Germazap



with Germazap

Staphylococcus Aureus (MRSA)

Surface Sterilising action of Germazap after 6 hours at 7 C on Salmonella
Germazap Air Steriliser - Test Results on Salmonella at 7°C
Graph of Germazap results on Salmonella at 7 degrees
Graph of Germazap results on bacteria at 10 degrees
Graph of Germazap results on bacteria at 20 degrees
Click on graphs below to enlarge
Bacteria Graph - Germazap Air Steriliser
Sa  Salmonella typhimurium
Li   Listeria monocytogenes
St  Staphyloccus aureus MRSA
Ec  Escherichia coli 0 157:H7
Ps  Pseudomonas aeruginosa
La  Lactobacilus curvatur
Sa  Saccharomyces cerevisiae
As  Aspergillus niger spores
Ba  Bacillus cereus spores
> The results of the tests show that the Germazap unit had a beneficial effect
on the storage life of fresh carcass beef by retarding bacteria growth.

> The effect of the Germazap unit was particularly marked in its effect on
bacteria associated with spoilage of fresh meat.

> Germazap has the potential benefit of reducing weight loss from carcass
meat due to the retarding effect on bacterial growth.

> It also has the potential benefit of reducing cross-contamination between
surroundings and stored foods by means of inactivation of air-borne micro-
organisms.

(National Food Centre)

Germazap Air Steriliser - Test Results at 20°C

Sa  Salmonella typhimurium
Li   Listeria monocytogenes
St  Staphyloccus aureus MRSA
Ec  Escherichia coli 0 157:H7
Ps  Pseudomonas aeruginosa
La  Lactobacilus curvatur
Sa  Saccharomyces cerevisiae
As  Aspergillus niger spores
Ba  Bacillus cereus spores
On practical surfaces, in particular glazed wall tiles, the counts of bacteria was reduced
by a factor of about 4 to almost 50 for bacteria, and by a factor of 2 for mould spores.

The results of the studies conducted in the butcher's cold room show that the
Germazap has a micro-biocidal effect on a wide range of micro-organisms.

The Germazap exerts either a micro-biocidal or micro-biostatic effect on micro-
organisms innoculated on smooth surfaces of materials commonly in practice.

The Germazap can be advantageous as a means supplementary to the usual cleaning
and disinfection procedures in food industry. When applied overnight micro-
organisms may be prevented from developing on surfaces and equipment.

Studies have shown that the Germazap has a positive effect on the atmosphere in
rooms in that a fresh, sparkling odour can be noticed. This may be advantageous in
food companies where odour in rooms is perceived as negative. Moreover, odour
carry-over between products might thus be prevented.

TNO Nutrition and Food Research institute
It was noted by three observers that the odour in the Germazap chill
stayed fresh throughout the storage period. This compared to the
development of a pronounced meaty odour in the control chill.

Germazap Air Steriliser - Test Results at 10°C

germazap steriliser
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Download Germazap Air Steriliser Brochure
MK3 MK4
Model Numbers 1485 / 1375 1385 / 1425b
Height 140mm 140mm
Depth 110mm 210mm
Length 390mm 95mm
Weight 3.5kg 2.5kg
Voltage 230V 50Hz 230V 50Hz
Rated Power 26W 7W
Ozone Production 0.09ppm 0.03ppm
Effective Coverage Areas
Cold Room 5m3 19m3
Kitchens, Prep Areas, other areas 2.5 x 2 x 2m (10m3) 6.5 x 5 x 2m (70m3)
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UK :  0800 458 7416   INT :  +44 28 9065 6552

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