CuisineClean Fruit & Vegetable Washer

The Ultimate Food Purifying Solution

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Most of us have heard of the recalls and public heath warnings on the news regarding contaminated, disease-breeding fresh vegetables, fruit and other food products that have caused serious illnesses and even deaths. Even with the increased frequency of such reports, many people pay little attention to food safety until someone in their family or network of friends is stricken with a serious food borne illness. Now you can protect yourself and your family and be assured your food is purified, safe and healthy. The CuisineClean Washer & Purifier reduces harmful pathogens (click here for a complete list, a new browser window will open) such as E-coli, salmonella, listeria, giardia, cryptosporidium and other microbial contaminants by up to 99.9999% on contact. The CuisineClean uses Activated Oxygen, an FDA* and USDA* approved process, to naturally oxidize bacteria, fungi and other odor producing particles on the foods' surface, as well as neutralizing harmful pesticides. Many countries, especially in South America, are notorious for heavy use of pesticides.

Sale price $159.99 with free shipping to U.S. Addresses*

So simple and easy to use with no expensive chemicals or additives. Simply put your food in the basket, add tap water and turn on for 5 to 15 minutes. The Sanitizer turns off automatically after thoroughly sanitizing and rinsing food with the vortex action. Unhook the drain hose and allow water to run into the sink and you're finished. Usage tip: use the handle of the Cuisine Clean to keep the lid open as shown in the photo above. (Food should be dried with a clean towel or paper towel if consumed immediately.) Your food is not only safer to eat but has a shelf life of up to 4 times longer. The CuisineClean washer will easily pay for itself by making your produce last longer.

Activated Oxygen (Ozone) is nothing more than a gas composed of three oxygen atoms. It's an extraordinary sanitizing agent that's economically produced and remarkably effective in applications involving food processing and equipment sanitizing. On June 26 2001*, the FDA published a final ruling approving ozone as an additive to kill food-borne pathogens. This approval opened the food industry to begin utilizing ozone in their plants to replace conventional sanitation techniques such as chlorine, steam or hot water. (According to a CDC report, washing produce with water or a chlorine-based solution reduces E. coli O157 counts only modestly.) The CuisineClean Food Washing / Sanitizing / Purifying Appliance brings the power of ozone to your kitchen.

The CuisineClean is the best appliance available for home use and works great on hard to clean fruits & vegetables such as lettuce, grapes, broccoli, mushrooms, cauliflower, artichokes, cilantro and others. Please note, foods that need scrubbing (i.e. potatoes, carrots, etc.) will still need brushing to removed caked on dirt and debris.

Your new CuisineClean is almost ready to use out of the box. All you need to do is rinse the mesh filter pack (the filter prevents ozone from entering into the air in your kitchen) included with the machine, insert it into the holder on the lid and you're ready to start purifying your food. The CuisineClean weighs 14 lbs, measures 15.7" x 12" x 12", operates on standard 110 volts using a mere 3 amps and has a capacity of .27 cubic feet.

Ozone water also makes a great chemical free, carcinogenic free sanitizer to use with a towel or sponge for general kitchen and household clean-up. You can significantly reduce your exposure to toxic chemicals by simply dipping a micro fiber cleaning cloth in room temperature ozone infused water to clean and sanitize counters, tables, cutting boards and other surfaces. Another easy way to use sanitizing ozone water is with an ordinary spray bottle. Spray on and wipe off or let dry. Kills harmful germs and bacteria within seconds upon contact without leaving any toxic or chemical residue. In fact, it leaves no more residue than your ordinary tap water. (Please note: the ozone water is only an effective sanitizer for 15 minutes or so using ordinary cold tap water. To re-activate the water, close your CuisineClean and run it for another 5 minutes with your clean-up towel or sponge in the basket. You can repeat this process as many times as you wish.)

About Activated Oxygen (Ozone)

Activated Oxygen (Ozone or molecular O3) is a safe, naturally occurring germicidal gas. Most people will recognize the smell of ozone after a lightning storm. It has been shown to be 50 times stronger and 1000's of times faster acting than chlorine. Ozone kills: Bacteria - all known; Fungi & Yeast - all known; Protozoa (including parasites and amoebae) - all known. While it's effectiveness against cryptosporidium has some limitations, it is the most effective of all known approved sanitation agents for this organism.

It is FDA and EPA approved as a sanitizing agent for public water supplies. The Metropolitan Water District of Southern California is now replacing its chlorination water treatment system with a massive ozone system, to the tune of $3.5 billion.

Ozone molecules contain three oxygen atoms and are electrically formed when ordinary oxygen molecules containing two atoms are forced to take on a third. Ozone's usefulness as a sanitizing agent comes from its unstable molecular structure - the third oxygen atom tends to break apart from the ozone molecule, releasing energy. However, in order to harness this natural cleaning agent, it must be produced on-site. It cannot be purchased by the pound or by the gallon.

The only waste product with CuisineClean is oxygen and the dirty rinse water.

Click here (5mb mp4 file) to watch an informative CuisineClean video

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CuisineClean Sanitizing Appliance $199.95

Sale!

Sale price $159.99 with free shipping to U.S. Addresses*

The CuisineClean fruit & vegetable washing machines are factory pre-tested and may have a small amount of water inside when opened.

*Sorry, free shipping offer does not apply to Alaska or Hawaii.

Owner's manual (will open a PDF file in a new browser window)

Your CuisineClean comes with a 1 year manufacturers warranty - see owners manual - and a 30 day money back guarantee - see our return policy.

Quick start (will open a PDF file in a new browser window)

More info

"Ozone works even better than we expected, and I think it will gain wide acceptance with U.S. consumers in the next few years," says a professor with the University of Florida's Institute of Food and Agricultural Sciences. "Post-harvest treatments of ready-to-eat produce are of paramount importance for preventing spoilage and minimizing the chance of food-borne infection."

Buckley Report shown on Fox TV. Keep foods fresher longer as well as safer for your family. Click here to open the page in a new browser window.

TODAY food editor Phil Lempert offers tips on proper storage and cooking to help keep yourself and your family safe from dangerous food poisoning. Be sure to watch the NBC video with Al Roker. Click here to open the page in a new browser window.

February 9, 2007 - The last outbreak of E. coli killed one person and sickened more than 170. It sent a strong message to consumers that the food you put on your table might not be safe. Even though lettuce and spinach are back on store shelves, consumers are still wary about purchasing produce. How can you make your food safe?

Headline news stories about food scares. Click here to open the page in a new browser window.

According to the Center for Disease Control and Prevention (CDC), food borne diseases are common. According to their estimates, there are between 6,500,000 and 76,000,000 cases each year in the U.S. Produce-associated outbreaks were first reported in 1991 and have remained a prominent food vehicle, accounting for 34% of foodborne outbreak-related cases. Although most of these infections cause mild illness, severe infections and serious complications, including death, do occur. Of all these millions of cases each year, only 20,000 or so are reported to the CDC each year. The vast majority of illnesses are sporadic, meaning that they are apparently unrelated to other cases. You probably will not hear anything on the news about the food that makes you sick.

It is up to you to protect yourself and your family.

"To better quantify the impact of foodborne diseases on health in the United States, we compiled and analyzed information from multiple surveillance systems and other sources. We estimate that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. Known pathogens account for an estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths. Three pathogens, Salmonella, Listeria, and Toxoplasma, are responsible for 1,500 deaths each year, more than 75% of those caused by known pathogens, while unknown agents account for the remaining 62 million illnesses, 265,000 hospitalizations, and 3,200 deaths. Overall, foodborne diseases appear to cause more illnesses but fewer deaths than previously estimated." source - http://www.cdc.gov/foodborne/publications/213-PMead1999.pdf

"In the past decade, outbreaks of human illness associated with the consumption of raw vegetables and fruits (or unpasteurized products produced from them) have increased in the United States. Changes in agronomic, harvesting, distribution, processing, and consumption patterns and practices have undoubtedly contributed to this increase. Pathogens such as Listeria monocytogenes, Clostridium botulinum, and Bacillus cereus are naturally present in some soil, and their presence on fresh produce is not rare." source - http://www.cdc.gov/ncidod/eid/vol3no4/beuchat.htm

"Changing lifestyles have lessened the awareness of foodborne illness, especially among younger consumers. Failure to recognize the symptoms or sources of foodborne disease prevents consumers from taking corrective action. Consumer education messages should include the ubiquity of microorganisms, a comprehensive description of foodborne illnesses, and prevention strategies." "Product labels should contain food-handling information and warnings for special populations, and foods processed by newer safety-enhancing technologies should be more widely available. Knowledge of the consequences of unsafe practices can enhance motivation and adherence to safety guidelines. The food safety message has not been delivered effectively." source - http://www.cdc.gov/ncidod/eid/vol3no4/adobe/vol3no4.pdf

More reading material (PDF files will open in a new browser window)

Ozone and Food Safety - By Michael Cutler, M.D. for Pacific Ozone

Use of Ozone - Food Technology report

*FDA & USDA Approve Use of Ozone for Contact With Food and Processing

SUMMARY: The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of ozone in gaseous and aqueous phases as an antimicrobial agent on food, including meat and poultry. This action is in response to a petition filed by the Electric Power Research Institute, Agriculture and Food Technology Alliance.

DATES: This rule is effective June 26, 2001 . Submit written objections and requests for a hearing by July 26, 2001 . The Director of the Office of the Federal Register approves the incorporation by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51 of a certain publication listed in Sec. 173.368(c), effective as of June 26, 2001.

ADDRESSES: Submit written objections to the Dockets Management Branch (HFA-305), Food and Drug Administration, 5630 Fishers Lane , rm. 1061, Rockville , MD 20852 .

FOR FURTHER INFORMATION CONTACT: Robert L. Martin, Center for Food Safety and Applied Nutrition (HFS-215), Food and Drug Administration, 200 C St. SW., Washington, DC 20204-0001, 202-418-3074.

Ozone (CAS Reg. No. 10028-15-6) may be safely used in the treatment, storage, and processing of foods, including meat and poultry (unless such use is precluded by standards of identity in 9 CFR part 319), in accordance with the following prescribed conditions:

	(a) The additive is an unstable, colorless gas with a pungent, characteristic odor, which occurs freely in nature. It is produced commercially by passing electrical discharges or ionizing radiation through air or oxygen.
	(b) The additive is used as an antimicrobial agent as defined in Sec. 170.3(o)(2) of this chapter.
	(c) The additive meets the specifications for ozone in the Food Chemicals Codex, 4th ed. (1996), p. 277, which is incorporated by reference. The Director of the Office of the Federal Register approves this incorporation by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington , DC 20055 , or may be examined at the Office of Premarket Approval (HFS-200), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 200 C St. SW. , Washington , DC, and the Office of the Federal Register, 800 North Capitol St. NW., suite 700 , Washington , DC .
	(d) The additive is used in contact with food, including meat and poultry (unless such use is precluded by standards of identity in 9 CFR part 319), in the gaseous or aqueous phase in accordance with current industry standards of good manufacturing practice.
	(e) When used on raw agricultural commodities, the use is consistent with section 201(q)(1)(B)(i) of the Federal Food, Drug, and Cosmetic Act (the act) and not applied for use under section 201(q)(1)(B)(i)(I), (q)(1)(B)(i)(II), or (q)(1)(B)(i)(III) of the act.

Dated: June 15, 2001 .
L. Robert Lake ,
Director of Regulations and Policy, Center for Food Safety and Applied Nutrition.
[FR Doc. 01-15963 Filed 6-25-01 ; 8:45 am ]
BILLING CODE 4160-01-S