Donato Ceres, Founder
The growing demand for healthy and fresh food puts restaurants under increasing pressure to source produce from a variety of suppliers. The entire food industry is constantly challenged to prevent foodborne illnesses. Increased food importation and global environmental changes lead to food contamination, which is becoming harder to track. New emerging bacteria, toxins, and antimicrobial resistance are real growing threats to safety. From harvest to plate, lettuce can travel on average for 1,500 miles, between 2 days to even 2 weeks before entering an establishment. 50% of all restaurants in the US, although extra cautious when it comes to handling food items, only use water to wash fruit and vegetables not realizing that just a mid-size outbreak can cause them $200,000 to $2M in losses.
According to Aquamox, there’s a better way to solve this problem by ditching the age-old procedures of washing fruits and vegetables. As experts in diamond electrochemistry, Aquamox develops environmentally friendly solutions for antimicrobial treatments and water processing for a variety of applications and industries.
“At least 55 percent of all foodborne illness outbreaks in the U.S. comes from contaminated fruit and vegetables. And interestingly 83 percent of those outbreaks occur in commercial establishments. It’s evident that there’s an unmet need in the food industry to minimize the risk of food poisoning,” says Dr. Ceres, Founder of Aquamox.
The economical and 100 percent chemical-free solution by Aquamox is the definitive choice for restaurant owners and food manufacturers who want to be proactive in the prevention of food poisoning in their establishments. “We leverage the unique properties of diamond electrodes, which are 100 percent inert and biocompatible, to generate aqueous ozone through an electrochemical process. What’s sets us apart in the market is that our technology provides a 100 percent sustainable green solution for the sanitization of fruit and vegetables.In addition, it does not actually leave behind any residual chemical that can alter the flavor of the food that’s been prepared,” informs Dr. Ceres. Ozone is not only a powerful oxidant that is highly effective against various kinds of microorganisms in fruits and vegetables but also produces no hazardous residues that can put people at risk.
The Aquamox device is designed to provide a seamless user experience and simplify standard operating procedures (SOPs) as operators do not have to go through an extensive training process. All they have to do is attach the device to the input line of the prep sink water, and every time the faucet is opened, it would release the ozonated water. Not just fruits and vegetables, this ozonated water sanitizes to an extent any surface it touches. This is particularly beneficial for restaurants with open drains, which can become a potential breeding ground for bacteria.
The benefits of Aquamox’s compact, water-based sanitizing solutions are manifold. Given that the ‘sanitizer’ is produced on domain with water and electricity, restaurant owners and food manufacturers do not have to worry about storage or stocking. While alternative sanitization methods often require the operator to have a thorough understanding of the dosing and mixing of chemicals, Aquamox’s solution is a game changer as it automatically controls the dosage. Dr. Ceres says, “Manual dosage always leaves room for potential human errors. Under-dosage and over dosage can put at risk the safety of the patrons. Our solution is electronically and automatically controlled.” The device comes with safety controls and is connected to the Wi-Fi, alerting managers via emails in case there’s an issue.
With such robust capabilities, Aquamox’s technology stands to revolutionize the way food safety is dealt with at restaurants. Steering ahead, Dr. Ceres intends to refine and miniaturize the device so that it can be used for other applications. He envisions expanding the geographical reach of his company by partnering with restaurant chains. All in all, Aquamox will continue doing what is does best improve food safety and provide greater peace of mind for food manufacturers, restaurant owners, staff, and patrons.