2. The Engeenuity Technology inventors of the Advanced Physics Systems
Engineering (APSE™)Solution to Predictably Control Pathogens in
Food Products & Water
The Engeenuity process configures (a) naturally-occurring forms of light, (b)
earth’s naturally-occurring magnetic field, and (c) temperature and other
naturally-occurring elements to inhibit pathogen growth in food products and
water (and to enhance the food and water in other ways). The all-
natural, organic process is:
Non-chemical
Non Toxic
Non-invasive (no physical contact with the food / water being treated is
required in some applications)
Self-sustaining (no artificial power source required to produce or use)
Safe for humans, (as per FDA standards)
Portable
Inexpensive
3. Current Activity
Cooling Tower Treatment ,Water with an cooling tower operations
lab & management company
Cooling towers in live operation have established the
Engeenuity process to be effective at maintaining microbial
populations below acceptable levels on a consistent basis for
over 46 days.
Cooling Tower Testing validated by a very large, international water
provider and operations management company
4. Current Activity
Extending Shelf Life in Bread in the largest commercial
bakers in North America
Lab / bench top tests have confirmed that the Engeenuity
Process inhibits mold growth in bread products to add up to 11
days of shelf life to the product.
(Full's Scale Production Lines installed 2009)
5. Current Activity
Wastewater testing with two large wastewater services
companies.
Mid-stage testing has established that the Engeenuity process
accelerates the sedimentation of wastewater in a plant’s
clarifier up to 30% by, in part, interfering with the filamentous
bacteria (without harming the desired higher forms of life in the
wastewater).
Shows impact on e coli, total coliforms, pH, DO, DO saturation,
TDS, ORP
6. What is the Engeenuity process?
Engeenuity uses technology APSE™ combining Optical
absorption / photoconductivity /photonics/pulsed light
/interfered magnetic fields /temperature for food
preservation technology in 2 ways.
First, It’s not just about magnetic fields. Engeenuity combines
naturally occurring phenomena with Optical absorption and
Photoconductivity
It’s about…..
the earth’s natural magnetic field configured using natural
interference patterns
7. It’s about…..
Capturing and storing Solar Energy / photons & other solar
elements (using NASA-generated solar activity data)
(Tested at the International Institute of Biophysics/ Neuss, Germany, and shown to store high levels of light)
8. It’s about…..
Nano-Light Pulsations frequencies that occur as a result of
the different and possible formulas configured each time according to
current activities, including solar activity, for specific end purposes
forming photo-induced radicals over a certain period of time.
9. Second, The Enhanced APSE™ Field is Now Portable. The
Engeenuity Processing Steps are:
The enhanced APSE field is prepared in the “source unit” by the use of
optical engineering & instrumentation and by the use of
physics, geophysics, photonics & mathematical models data.
The “source unit” prepares the enhanced magnetic field by attracting
and transforming (through natural interference patterns) the earth’s
naturally occurring magnetic field, photons and combining it with other
naturally occurring elements, such as Solar energy and Temperature.
The operator of the “source unit” is able to reconfigure the internal
components of the “source unit” in order to achieve each desired
application
The “source unit” requires no outside power to operate
10. The Engeenuity Process is Now Portable
The “source unit” embeds the enhanced field to a gel / paste-like
suspension that contains silver ions and combining Photo dynamics
using photosensitizing agents elements, (and other materials to
transmit light). This suspension is able to store the enhanced
magnetic field, as well as facilitate its recharge. The suspension
material is small and portable, and may be deployed separately and
apart from the “source unit”.
11. How does the Engeenuity Process have an impact on
pathogenic cells and molds?
Established science accepts that all living organisms emit an
electromagnetic / biophotonic wave. Science has even
measured the frequencies of particular types of organisms.
This is the core of how the Engeenuity technology works.
The enhanced magnetic fields disrupt targeted pathogens,
but without altering healthy parts of the subject target.
12. How does the Engeenuity Process have an impact on
pathogenic cells and molds?
FDA Report:
U.S. Food and Drug Administration
Center for Safety and Applied Nutrition
June 2, 2000
_________________________________________
Kinetics of Microbial Inactivation for Alternative Food Processing
Technologies
“…SMF and OMF may have some potential to inactivate microorganisms in food.”
“…A review of the literature shows that inconsistent results have been obtained on the
effect of OMF on microbial growth.”The report does not question the safety of the use
of magnetic fields.
13. How does the Engeenuity Process have an impact on
pathogenic cells?
The FDA Report suggests 3 theories:
The “protein ion” theory. Many proteins vital to cell metabolism
contain ions. At certain frequencies, a magnetic field may loosen the
bond between ions and proteins.
The “calcium ion / protein” theory. This is the “protein ion” theory
made specific as to the calcium ions in certain calcium-binding
proteins.
The “DNA” theory. The energy from the magnetic field causes the
covalent bonds in the DNA molecule to breakdown, which, in
turn, inhibits growth of pathogenic microbes.
14. How does the Engeenuity Process have an impact on
pathogenic cells?
Another theory - -
Fritz Albert Popp / Intl. Institute of Biophysics / Neuss-Germany
Coherence Theory of Biophotonics
Biophotonic emissions (electromagnetic waves) from organic systems are
not meaningless by-products, but rather are part of a coherent
communication system
Popp deals with extremely high frequency electromagnetic waves.
Engeenuity works at the very opposite end of the spectrum. But the
concept of a non-chemical / non-electric communication mechanism may
apply to both. ~University of Chicago study published in
Bioelectrochemistry in November 2007.
Whether or not the coherent communication theory is at work with
Engeenuity’s technology, there is a residual effect, which is best
introduced by example.
15. Examples of EFFECTIVENESS - - Silliker Water Study
Engeenuity APSE technology controlled the growth of inoculated
Escherichia Coli cultures in water
Silliker inoculated water with the following E Coli cultures:
Cultures Culture Name
Escherichia Coli 434 (ATCC26)
Escherichia Coli 1110 (ATCC8739)
Escherichia Coli 1490 (ATCC11775)
The inoculated water was passed - -3 times - -
through a coil that was lined with the portable
Engeenuity card.
16. Examples of EFFECTIVENESS - - Silliker Water Study
The untreated, inoculated control water reached the spoilage level
of 10 million cfu/ml (or gram) in 14 hours (at room temperature).
The treated, inoculated water that passed through the Engeenuity coil
3 times did not reach the spoilage level of 10 million cfu/ml (or gram)
until 96 hours (at room temperature).
Samples of the treated water after 1 pass through the coil and after 2
passes were also drawn and tested. These performed very well
compared to the control, but not as well as the water that passed
through the coil 3 times.
Effectiveness and control of the process.
17. Examples of EFFECTIVENESS - - Engeenuity APSE
technology has consistently controlled microbial growth in
milk - - as verified by independent laboratory studies
HML, Inc. Laboratory study conducted September 2007 through
January 2008. Milk treated by the Engeenuity enhanced APSE field
was microbiologically safe to drink 93 days after the stated
expiration date on the carton. Control sample “spoiled” 23 days after
the stated expiration (possibly sooner).
Rules of thumb for milk microbial safety and curdling (from Cornell University,
Food Science Department):
Milk “spoils” when the Aerobic Plate Count exceeds 10,000,000 cfu/ml
New, fresh milk has a pH in the range of 6.4 to 6.8
Milk curdles at a pH of 4.5
18. HML, Inc. Laboratory December 17, 2007 Test Sample
Test Method Result Date Sample
Drawn
Aerobic Plate FDA 840,000 cfu/ml 12/17/2007 (69 days
Count after expiration)
Psychrotrophic FDA 160,000 cfu/ml 12/17/2007 (69 days
APC after expiration)
Lactic Acid FDA 200,000 cfu/ml 12/17/2007 (69 days
Bacteria after expiration)
Yeast & Mold FDA < 1 cfu/ml 12/17/2007 (69 days
Count after expiration)
pH FDA 5.78 12/17/2007 (69 days
after expiration)
19. HML, Inc. Laboratory January 2008 Test Sample
(after carton was opened on 12 / 17 / 2007)
Test Method Result Date Sample
Drawn
Aerobic Plate FDA 450,000 cfu/ml 1/10/2008 (93 days
Count after expiration)
Psychrotrophic FDA 1,520,000 cfu/ml 1/10/2008 (93 days
APC after expiration)
Lactic Acid FDA 420,000 cfu/ml 1/10/2008 (93 days
Bacteria after expiration)
Yeast & Mold FDA < 1 cfu/ml 1/10/2008 (93 days
Count after expiration)
pH FDA 5.72 1/10/2008 (93 days
after expiration)
20. SENSITIVE & FLEXIBLE - - Silliker, Inc. Milk Study
Silliker tested milk by attaching an Engeenuity portable card to a
carton of milk, and compared this to an untreated control carton.
The test ran for 34 days, and the treated milk demonstrated a 1 to 2 log
reduction in APC relative to the control.
pH of the treated sample was 5.6 (no curdling). The untreated control
sample curdled at 4.2.
Silliker concluded:
“Overall, higher pH value and lower aerobic plate count
suggested that the laminated microchip device had a positive
effect to extend the shelf life of milk.”
21. SENSITIVE & FLEXIBLE - - Silliker, Inc. Milk Study
This Silliker study did, however, point out a possible weakness with the
Engeenuity portable card. The thermoduric psychrotrophs were
substantially above limit in both the treated and the untreated control.
Armed with this information, the “source unit” was reconfigured for
application to milk, with the result that in a study with the Agricultural
Research Service of the USDA, the psychrotrophs were controlled (and also
controlled in the HML, Inc. study).
U.S. Department of Agriculture
Agricultural Research Service
MATERIAL TRANSFER AGREEMENT
The “source unit” is not a static, blunt instrument. It is adjustable to the
situation.
22. SENSITIVE & FLEXIBLE - - Silliker, Inc. Ground Beef Study
Engeenuity focused on the fast food industry for this study.
Silliker tested 4 different thicknesses of hamburgers.
This study was performed by leaving the ground beef at room
temperature for 24 hours.
The 1.0 cm hamburger in the study represented the typical fast food
burger thickness, showed 96% lower APC than did the untreated
control. By request this is the burger that Engeenuity targeted in
this study.
Thickness of Zero Hour Control Count Treated Count at % Difference
Burger Count (cfu/g) at 24 Hours 24 Hours (cfu/g)
(cfu/g)
0.3 cm 410,000 210,000,000 13,000,000 93.8%
1.0 cm 410,000 210,000,000 7,200,000 96.6%
1.5 cm 410,000 210,000,000 45,000,000 78.6%
2.5 cm 410,000 210,000,000 210,000,000 0%
23. SENSITIVE & FLEXIBLE - - Silliker, Inc. Milk & Ground
Beef Studies
The point and the significance of the sensitivity and flexibility of the
Engeenuity technology is two-fold.
First, we can target the specific needs for a company. There will be
multiple applications and methods a company can use and benefit
from the technology.
Second, while we have excellent portable devices for the initial testing
of this application, fine tuning may be beneficial after initial results
are obtained.
24. RESIDUAL / CONTINUING EFFECT - - Silliker, Inc. Milk Study
(coil pass through application)
In this study, milk was treated by separating a small portion of a one-
gallon carton of milk. This small portion was poured through a coil
that was lined with the Engeenuity portable card. This milk sample
was poured through the coil 3 times.
The milk treated through the coil was then returned to its original
untreated carton at a ratio of 4.5 (treated milk) to 95.5 (untreated).
25. RESIDUAL / CONTINUING EFFECT - - Silliker, Inc. Milk
Study (coil pass through application)
The treated sample was compared to the untreated control gallon.
The APC of the control was 14 ½ times that of the treated sample.
pH of the treated sample was 6.4, compared to a 5.0 pH for the
control.
The peroxide value (to indicate the extent of oxidation) of the control
was 2 ¾ times that of the treated sample (the treated sample’s PV
increased only very slightly).
Residual effect / biophotonic Coherence Theory / communication.
26. Prof. Dr. Georg Kurz GmbH - - Beef & Pork Mixture Tests
Engeenuity conducted a series of tests at the laboratory of Prof. Dr.
Georg Kurz GmbH (a well-regarded food science lab in
Cologne, Germany) as to a mixture of beef and pork.
Treated samples were exposed to the Engeenuity portable device in
a refrigerator for a 24 to 48 hour period. The meat samples were
then tested for APC.
Very favorable results.
