HALO Air Purification System - Kill 99% of Virus'& Germs

A testing protocol concept was used which included a “Sneeze Simulation Machine” and “Sneeze” chamber.  A sneeze can travel at up to 100 mph, so lung capacity, sneeze pressure, and liquid volume had to be taken into consideration to properly simulate a human sneeze.  This was accomplished and the test proceeded with outstanding results. 

An average of 99% reduction of sneeze germs was achieved with PHI/ REME® in a double blind test, at three feet from the sneeze source.

The PHI technology has been extensively employed by the food industry for the last 17 years. Also, medical facilities have embraced it to reduce rates of H1N1, SARS, C-Diff,  MRSA, etc. Schools use it as it can reduce absenteeism of students and teachers. One PHI validation study was to destroy the microbes of a sneeze, which it did-99% at three feet.

Avian influenza is an infection caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not die from them. However, avian influenza is very contagious among birds and can make some domestic birds, including chickens, ducks and turkeys, very sick and kill them. Of the few avian influenza viruses that have crossed the species barrier to infect humans, H5N1 has had the largest number of detected cases of severe disease and death in humans. Of the human cases associated with the H5N1 outbreaks in poultry and wild birds in Asia, Europe, the Near East and Africa, more than half of those people reported infected with the virus died. 

Source: CDC: Center for Disease Control and Prevention

Tested by Kansas State University Inactivation Rate 99+%

The H1N1 flu virus, or swine flu, caused a worldwide pandemic in 2009-2010. It is now considered a seasonal flu, which continues to circulate seasonally worldwide. Spread of the H1N1 virus occurs in the same way that seasonal flu spreads. Flu viruses are spread mainly from person to person through coughing or sneezing by people with influenza. Sometimes people may become infected by touching items – such as a surface or object – with flu viruses on it and then touching their mouth or nose. Kansas State University completed preliminary testing on RGF’s Photohydroionization® (PHI-Cell®) and Reflective Electromagnetic Energy (REME® Cell) technologies with 99+% inactivation of H1N1 Swine Flu on a stainless steel surface.

Tested by Kansas State University Inactivation Rate 99+%

Norovirus is a highly contagious virus and as few as 10 viral particles may be sufficient to infect an individual. Infections of the virus can occur by consuming contaminated food or water, by touching contaminated surfaces, or from person-to-person transmission. The most common Norovirus outbreak settings include healthcare facilities, restaurants and catered events, on cruise ships and in schools. 50% of all food-borne outbreaks of gastroenteritis can be attributed to norovirus.

Source: CDC-Centers for Disease Control and Prevention

Tested by Midwest Research Institute Inactivation Rate 99+%

Bacillius Globigii lives in soils around the world and can readily be found in samplings of wind-borne dust particles. It is also known as Bacillus subtilis, its more modern name.

Information 

Source: CDC CENTER FOR DISEASE CONTROL AND LOS ALAMOS NATIONAL LABORATORY

Tested by Kansas State University Inactivation Rate 99+%

Bacillus cereus is a gram-positive, facultatively aerobic spore-former whose cells are large rods and spores do not swell the sporangium.  These and other characteristics, including biochemical features, are used to differentiate and confirm the presence of B. cereus. These characteristics are shared with B. cereus var. mycoides, B. thuringiensis and B. anthracis. B. cereus food poisoning is the general description, although two recognized types of illness are caused by two distinct metabolites. All people are believed to be susceptible to B. cereus food poisoning.

Source: U.S. Food and Drug Administration

Tested by Kansas State University Inactivation Rate 99+%

Clostridium difficile, also known as C-diff or C. difficile, is a gram-positive bacterium that can cause an inflammation known as colitis. It is considered a healthcare-associated infection (HAI), which is an infection that patients get while receiving treatment for medical or surgical conditions. C-Diff infection rates have been on the rise and are becoming more severe and difficult to treat.

Tested by Kansas State University Inactivation Rate 99+%

Escherichia coli, usually abbreviated E. coli, are a large and diverse group of bacteria, which are found in in the lower intestines of mammals. Some strains such as enterohaemorrhagic E. coli (EHEC) that are pathogenic can cause severe foodborne illness. Outbreaks are most often linked to raw or undercooked meat products, raw milk, and fecal contamination of vegetables.

Source: WHO World Health Organization

Tested by Kansas State University Inactivation Rate 99+%

Staphylococcus aureus, often referred to simply as “staph”, is a bacterium commonly found on the skin and in the nose of people.  Person-to-person transmission is the usual form of spread and occurs through contact with secretions from infected skin lesions, nasal discharge or spread via the hands. People infected with staph experience nausea, vomiting, stomach cramps and diarrhea. It is usually mild and most patients recover after one to three days.

Information Source: CDC: CENTER FOR DISEASE CONTROL AND FDA (FOOD AND DRUG ADMINISTRATION)

Tested by Kansas State University Inactivation Rate 99+%

S. pneumonia is an exclusively human pathogen and is spread from person-to-person by respiratory droplets, meaning that transmission generally occurs during coughing or sneezing to others within 6 feet of the carrier.  Health experts estimate that more than 10 million mild infections (throat and skin) like these occur every year.

Source: CDC CENTERS FOR DISEASE CONTROL

Tested by Kansas State University – Inactivation Rate 99+%

Group A Streptococcal (strep) infections are caused by group A streptococcus, a bacterium responsible for a variety of health problems. Most infections are relatively mild illnesses, such as “strep throat”. These bacteria spread through direct contact with mucus from the nose or throat of people who are sick with an infection, or through contact with infected wounds or sores on the skin.

Source: U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES

CDC Center for Disease Control

Tested by Kansas State University Inactivation Rate 97+%

Bacillus cereus is a gram-positive, facultatively aerobic spore-former whose cells are large rods and spores do not swell the sporangium.  These characteristics are shared with B. cereus var. mycoides, B. thuringiensis and B. anthracis. B. cereus food poisoning is the general description, although two recognized types of illness are caused by two distinct metabolites. All people are believed to be susceptible to B. cereus food poisoning.

Source: U.S. Food and Drug Administration

Tested by Kansas State University Inactivation Rate 99+%