BACTERIA
AND
FUNGUS
- E. coli
- Campylobacter
- Salmonella
- Clostridium
- Streptococcus
- Mycoplasma
- Actinobacillus
- Legionella
- Pig erysipelas
- Staphylococcus aureus
- Haemophilus para switzerland
- Pseudomonas aeruginosa
- Pasteurella candita
- Aspergillus (fungus)
VIRUS
- Influenza A H1N1
- Swine influenza H1N1
- Corona virus*
- Feline calicivirus
- Norovirus*
- Parvovirus
- FMD virus*
- Gastroenteritis virus (TGEV)
- Diarrhea virus (PED)
- Rhinotracheitis virus (TRT)
*Tested with alternative virus
Tested and analyzed by:
Japan Food Analysis Center Kagoshima | Food Environmental Health Research Institute Japan | Pharmacist Association Center Co Ltd Japan | Laboratory of Food Environment and Hygiene Japan | Rakuno Gakuen University Virus Research Unit Japan
Effective Deodorizing Ability
The odor-causing substance is chemically decomposed by an oxidation reaction to fundamentally eliminate the odor. It also suppresses the foul odors generated by microorganisms that decompose organic substances.
- Ammonia —— odor component of toilet, rotten smell of meat
- Trimethylamine —— the rotting smell of fish
- Methyl mercaptan —— rotten odor of vegetables
- Methyl disulfide —— rotten odor of vegetables
- Hydrogen sulfide —— odorant in toilets, rotten odor of eggs and vegetables
- Styrene —— smell burning plastic
- Acetaldehyde —— smell component of tobacco
Not all odor components work equally. There are some advantages and disadvantages depending on the odor component.