No Livestock Deaths from Salmonella in Over Twelve Months

As an owner operator of dairies, we are always looking for the best products and procedures for the cleaning and sanitation of our facilities.  We are very conscientious in the protection of the environment and strive to use “Green” technologies in our product, livestock and land management.

In the late part of 2007 and into 2008, one of our facilities had an episode of Salmonella effecting two month old calves.  We lost forty (40) plus calves in a nine (9) month period of time and were spending $1,500.00 to $2,000.00 a month on medications, plus veterinary and additional labor costs.  The surviving calves were experiencing weight losses and affecting our bottom line.

One day in August of 2008, at one of my son’s baseball games, I was talking with a fellow parent, Brice Canaday who owns CCS and is a H.E.L.P. service provider.  Through conversation our Salmonella issue came up.  Brice informed me that he was having success with a program his service company was providing in regards to schools, offices and medical facilities.

I invited him to our facilities for a tour and to see if he could offer us any advice.  Upon his arrival, he supplied us with information on H.E.L.P technologies, showing the effectiveness on numerous bacteria’s including Salmonella. 

Brice outlined an on going treatment program custom made to our facility.  Since the August of 2008, implementation of the H.E.L.P. Program, we have not lost a single calf to Salmonella.

This “Green”, non-leaching technology, along with a tailor made facility specific program, our bottom line has increased and we have the piece of mind knowing we are protecting the environment.

Sincerely,

Ron & Sherri Prins
E & R Prins Dairy
10385 South Van Allen Rd.
Stockton, CA  95215

July 30, 2009

Provide your Customers with a Healthier Dining Experience and Get More Business

Ok, here’s an article that’s typical of the ones dominating the news today…and consumers are worried!

Dining out? Hope you don’t mind hosting a few undesirable dinner guests — mainly, germs!

You’re running a germ gauntlet out there, says Dr. Chuck Gerba. From the restaurant tabletop and restroom soap to signing the check, you’re basking in bacteria.

“They’re laying down a thin layer of E.coli and bacteria again and again when they wipe the table. Dishcloths and sponges used in restaurants are swimming in E.coli — bars are the worst!”

They get a free ride around these high-touch shared surfaces, feast all day, multiply, and then hitchhike home with unsuspecting patrons, bringing along a doggie-bag of diseases and infections, including diarrhea, colds and flu.

The majority of  restaurants use the common wall-mounted or counter dispensers, which when opened for refilling, welcome opportunistic pathogens, and in turn dispense a variety of health issues, including respiratory and blood stream infections.

“Personally, I don’t like putting E.coli on my hands so I bring along alcohol gel sanitizer,” says the University of Arizona professor.

Ready to sign for the dinner bill? That shared pen presented by wait staff is likely presenting a host of nasty pathogens. Signing that Visa can be painful in more ways than one.

So if you’re a restaurant owner what are you to do?

Empirically prove to your customers that you are running a Healthier Environment for them to dine in!

Here’s how…

The real solution is to take a different approach to managing the environment inside your restaurant!

And the Healthier Environment Living Program™ is just what you need!

It makes complete sense to take a “holistic approach” to determine what kind of germs, bacteria, viruses and microorganisms are present in your restaurant before determining what type of actions are needed to keep your facility as germ and bacteria free as possible.

And your local IASQ™ Indoor Air and Surface Quality Certified Inspector Professional will do just that!

Before any “solutions” are recommended, air and surface sampling will be conducted in order to determine what type of issues that you face in your restaurant.

As soon as the test results are back from the EPA Certified Laboratory, your local  IASQ™ Indoor Air and Surface Quality Certified Inspector Professional will sit down with you and go over the test results. Based on the test results received, a custom solution will be designed for your restaurant.

Your custom solution will definitely include an antimicrobial treatment with H.E.L.P.’s trademarked XMICROBE™ solution!

You see, protecting your restaurant from bacteria, mold and mildew is easier than ever with XMICROBE™ unique antimicrobial technology.

Our XMICROBE™ Technology offers an antimicrobial protection that works every minute of every day with just one simple application and it’s affordable and long-lasting.

XMICROBE™ Technology creates a durable bond to the surfaces of your restaurant preventing further growth, spreading of bacteria and cross-contamination.  Protect the customers in your restaurant and ease your mind as XMICROBE™ Technology works to control Microbial growth.

The antimicrobial treatment is perfect for:

Kitchens (including food service equipment)                     Dining Rooms

Bathrooms                                                                         Bar Areas

Offices                                                                              Door handles                      

Computers                                                                        Light Switches

What will the XMICROBE™ Technology do for Your restaurant?

• XMICROBE™ Technology continuously fights the growth of microbes that can make your guests sick!
• XMICROBE™ Technology protection makes the surfaces in your restaurant easier to clean and keeps them cleaner in between cleanings.
• XMICROBE™ Technology is applied to porous and nonporous surfaces and is difficult wash off!
• XMICROBE™ Technology is engineered to provide continuous antimicrobial protection for an extended period of time.

Why is using XMICROBE™ antimicrobial treatment better than using poisonous chemicals to keep your restaurant cleaner and more germ-free?

Conventional cleaning products penetrate living cells and kill by way of poisoning or chemically altering the organism. They are designed to act quickly and dissipate quickly to avoid adverse affect humans and animals due to their toxic ingredients.

Most commercial antimicrobials used for treating building services do a good job of killing some bacteria and fungi, although most of them have a limited spectrum of effectiveness.

And heavy metal-based antimicrobials, such as silver ion may leach into the environment and lose their effectiveness over time.

But XMICROBE™ Technology takes a totally unique approach.

It provides long-term control of growth on treated services. The surface itself is actually modified to make it to antimicrobial active.

Plus, the XMICROBE™ Technology assists in preventing Biofilm build up.  Biofilm build up on an irregular surface accumulates over time and offers a difficult to clean surface with a microbial food source. But the XMICROBE™ Technology reduces the Biofilm build up making the surface easier to clean with no microbial food source!

You’re probably wondering how the XMICROBE™ Technology works, so check this out…

XMICROBE™ Technology is a patented, EPA registered revolutionary new product.  And it prevents the growth of an amazingly wide array of bacteria, mold, mildew, algae and yeast.

XMICROBE™ technology acts like a bed of microscopic spikes that pierces the cell walls of microbes.  This is a totally new approach to providing long-lasting antimicrobial protection.

XMICROBE™ Technology is unique. One end of  its molecule creates a strong bond with a multitude of surfaces, porous and nonporous, forming a highly durable protective coating. The other end of the molecule forms a microscopic bed of spikes that punctures microbes like a bed of nails.

XMICROBE™ Technology physically ruptures the cell walls of these microbes, without the use of poisons.

Since XMICROBE™ Technologies methodology is mechanical instead of poisons, it does not create “Superbugs,” which are microbes that build up a resistance to treatment.

XMICROBE™ Technologies molecular spikes are long chains of atoms that are large enough to pierce the cell walls of various microbes. Being only about 1000 the diameter of a human hair, they are too small to harm large cells in mammals.

These chains of atoms carry a strong positive charge that attracts negatively charged bacteria. XMICROBE™ Technology has been found in independent testing to be effective against a wide array  of microbes, including H1N1 (swine flu virus), MRSA, VRE, Staphylococcus arias, E. coli, various Salmonella strains, black mold, athletes foot, influenza A., skin infections, and many others.

Here’s the bottom line…

If you want a cleaner, healthier restaurant, with happier guests and employees you need H.E.L.P.!

So give us a call Today at 404-788-2581 and we’ll get a IASQ™ Indoor Air and Surface Quality Certified Inspector Professionalto visit you right away, so that you can provide a Healthier Environment for your guests and employees!