Conquest InternationalRemedy for Plant Disease & Contaminated Produce

Remedy for Plant Disease & Contaminated Produce


The ever-increasing worldwide shortage of Food & Safe Pure Water for drinking and cooking constitutes the most wide-spread and devastating crises that mankind faces today.

The food shortage is further compounded by production losses due to plant disease and other damage to growing crops -- as well as produce that becomes contaminated with pathogens and must be destroyed.

Salmonella, E. coli, Streptococcus, Staphylococcus, Campylobacter and other threats to our air, water and food supplies make the daily headline news with increasing concern about the dangers of pathogenic contamination.

Through the use of Activated Electrolyzed Aqua Solutions, Envirolyte-Conquest USA® can solve both the problem of plant disease and contamination of produce with pathogens.

Envirolyte Activated Electrolyzed Aqua Solutions provide immediate benefits in increasing the production and quality of food with technology that facilitates the organic production of vegetables, fruit, dairy and meat products.

Envirolyte technology largely overcomes Health, Safety & Environmental Pollution Concerns that are associated with Traditional Chemical Treatment Systems.

Since no man-made chemical compounds are used, the products are safe for humans, animals, poultry, birds and the environment with the Activated Electrolyzed Aqua-Solutions reverting back to ordinary water and their natural element state as 100% bio-degradable products.

In the growing stage, Activated Electrolyzed Aqua-Solutions accelerates plant growth and also controls diseases caused by Bacteria, Viruses & Fungus.

Food-Borne Illness Outbreaks can be prevented by treatment on the farm and in food processing plants with Envirolyte Activated Electrolyzed Aqua-Solutions.

Envirolyte Anolyte provides Full Spectrum Biocidal Disinfection & Sterilization Capabilities in eliminating human pathogens.

Testing of Envirolyte Anolyte has documented its effectiveness in the elimination of E.coli, Salmonella spp, Pseudomonas Aeruginosa and Legionella Pneumophila. Envirolyte Anolyte has proven to be a much more effective Anti-Microbial Agent against E.coli 0157H:7 than Chlorinated Water, Ozone, Chlorine Dioxide or Chlorine.


In all their myriad applications, Envirolyte Activated Electrolyzed Aqua Solutions consist of Anolyte, Neutral Anolyte & Catholyte with the following characteristics, pH and ORP


Anolyte

Primary active components: Hypochlorous Acid (HClO)   Hyprochlorite Ion (ClO-)

Hydrochloric Acid (HCl) Chlorine (Cl2)

Oxygen (O2).

This solution is used to disinfect or sterilize where the pH is unimportant and corrosion is not an issue.

It is a powerful disinfectant against all Bacteria, Viruses, Spores, Mold, Fungi and Algae even when diluted in water or sprayed in the air.

Active Ingredient: 500 – 700 ppm of Chlorine pH 2.0 to 3.5 ORP/Redox: 1000 to 1200


Neutral Anolyte

Primary active components: Hypochlorous Acid (HClO) Hyprochlorite Ion (ClO-)

Hydrochloric Acid (HCl) Chlorine (Cl2)

Oxygen (O2).

This solution is used where pH is important or possible evaporation of Active Chlorine cannot be avoided.

Neutral Anolyte is highly effective against a broad range of pathogens including Bacteria, Viruses, Spores, Mold and Fungi.

Active Ingredient: 500 – 700 ppm of Chlorine pH 5.0 to 8.5 OPR/Redox: 700 to 900


Catholyte

Primary active components: Hydrogen (H2) & Hydroxide (OH-) from Sodium Hydroxide

This solution is Alkaline which serves as an excellent washing liquid and can remove heavy metals from water through precipitation.

Active Ingredient: Sodium Hydroxide pH 11.6 to 12.5 ORP/Redox: -900 to -1100


An analysis by the Center for Science in the Public Interest [CSPI] of 3,500 food-poisoning outbreaks shows that contaminated produce is responsible for the greatest number of individual food-borne illnesses.

The following is from http://www.cspinet.org/new/200404011.html

Contaminated Produce Top Food Poisoning Culprit

More Food-Safety Measures Needed on Farms, Says CSPI


An analysis of 3,500 food-poisoning outbreaks shows that contaminated produce is responsible for the greatest number of individual food-borne illnesses.

The Center for Science in the Public Interest (CSPI) still enthusiastically recommends eating more fresh fruits and veggies, not less.

But it also recommends instituting better food-safety practices on farms in America and abroad to help reduce the risk to consumers.

“Dirty irrigation water and the use of untreated manure can help spread animal pathogens to fruits and vegetables,” said CSPI food safety director Caroline Smith DeWaal.

“While consumers can help minimize risk by careful washing, much of the responsibility for food safety must begin right on the farm.”

In November 2003, an outbreak of Hepatitis A was traced back to green onions imported from Mexico.

The outbreak resulted in 555 illnesses and 3 deaths—many of which CSPI says could have been prevented with better practices on the farm and a more responsive surveillance system.

Although produce was responsible for the most individual cases of food-borne illness, seafood was responsible for the largest number of outbreaks.

Fish can harbor naturally occurring toxins, such as scombrotoxin or ciguatoxin, while shellfish can play host to microbial hazards such as Vibrio bacteria or Noroviruses.

CSPI has long urged the Food and Drug Administration (FDA) to increase its inspections of seafood processors, to implement testing programs, and to ban the sale of untreated Gulf Coast oysters during the summer months.

Poultry, beef, and eggs caused roughly the same number of outbreaks and illnesses.

As with produce, CSPI says much of the problem can be traced back to the farm.

For instance with poultry and eggs, reducing crowding and increasing testing of flocks can help control Salmonella

“The Bush administration should quickly take action to mandate on-farm controls that could virtually eliminate the risk of Salmonella in eggs.” said DeWaal.

“No federal agency with food-safety responsibilities focuses on farms,” DeWaal said.

“A single food safety agency, with new emphasis on improving on-farm practices, could help reduce many foodborne hazards and eliminate others altogether.”

From 1990 to 2003, CSPI’s Outbreak Alert! found that:

  • Seafood caused 720 outbreaks and 8,044 cases of illness.
  • Produce caused 428 outbreaks and 23,857 illnesses.
  • Poultry caused 355 outbreaks and 11,898 illnesses
  • Beef caused 338 outbreaks and 10,795 illnesses.
  • Eggs caused 306 outbreaks and 10,449 illnesses
  • Multi-ingredient foods, where the contaminated ingredient was not identified, were linked to 591 outbreaks and 17,728 illnesses.
  • Besides pushing for a single food-safety agency and on-farm improvements, CSPI recommends that the Centers for Disease Control and Prevention (CDC) continue to improve its reporting and surveillance of food-borne illness outbreaks.

    Because food poisoning is vastly under-reported, CSPI’s data represents only the tip of a very large iceberg.

    The CDC estimates that each year 76 million Americans get sick and 5,000 die from foodborne hazards each year.


    Envirolyte Electrolyzers provide for On-Site Generation of Activated Aqua Solutions that are:

  • Non-irritant, non-toxic and 100% bio-degradable as truly Natural “Green” Products that have the capability to revolutionize the Agriculture & Food Processing Industries.
  • Rapid Acting
  • Broad Spectrum
  • Highly Effective Anti-Microbial Agents
  • Virtually Odorless and Environmentally Friendly
  • Eliminate the use of costly reagents and toxic chemicals.
  • Improve the quality of the treated food or beverage.
  • Approved by the FDA for Fresh Plant & Produce Disinfection.
  • EPA registered

  • Use of Envirolyte Technology at a Carrot Processing Plant in Belgium


    Envirolyte EL-1600 Electrolyzer
    Acidic Ionized Anolyte
    Ready for Shipment

    The plant processes around 30 tons of carrots per day.

    Prior to the installation of an Envirolyte Commercial Water Electrolyzer it was not possible to use well water since it did not meet Belgian health standards and municipal water had to be used at an annual cost of USD $60,000.


    Following installation of an Envirolyte EC-1600 Water Electrolyzer, the first cost-savings was in being able to discontinue purchasing municipal water and use their own well.

  • Plant
  • Envirolyte EL-1600 Commercial Water Electrolyzer
  • After use the wash water is filtered, re-purified with 300 liters of Anolyte Acidic Ionized Water and reused again to disinfect the carrots.
  • After the first wash in Acidic Ionized Anolyte, the carrots are peeled with this unit and the final wash accomplished.
  • The carrots are stored for 24 hours at 10-12 degrees Celsius with a fine misty fog of 3% Anolyte Acidic Ionized Water
  • The carrots are then packaged, inspected and boxed
  • Fresh carrots ready for shipment
  • Results: Virtually total elimination of Bacteria, Spores & Other Micro-Organisms. Increased Shelf Life of Packaged Produce


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