GIETL'S BAVARIAN MEAT & SAUSAGE
299 South Street,
London, Ontario N6B 1B6

To Whom It May Concern:

In mid November 1999, I was asked to participate in a test using a pieve of equipment that is alleged to remove and destroy airborne bacteria and viruses.

On November 20, 1999 a test was started using a hamburg patty, a sausage and a piece of chicken.

On November 26, a check of the samples revealed the following - the sausage was showing no odor - the hamburg was getting dark colour - but no odor. the chicken was starting to dry out.

On December 1st - the hamburg was starting to show odor - the sausage was starting to show odor - the chicken still no odor, just dried out a bit.

On November 16th when the unit was first put into operation I had purchased fresh meat supplies - in that purchase was a box of pork legs and a box of pork ribs and bellies. On November 26th, I took these two boxes apart and the meat was as fresh smelling and fresh in appearance as just delivered fresh pork.

Bacteria is the reason pork starts to deteriorate quickly. This piece of equipment is making a difference and I would surmise that is because it does what it says it will do - takes the bacteria out of the air.

This Germicidal had been installed on November 16, 1999 and on that day I put a container of ground pork in the room with the Germicidal. On November 23rd, this ground pork, that is expected to last for only 2-3 days, had lasted 8 days longer, more than twice the storage time than expected using the Germicidal unit.

On Tuesday November 23, 1999 I bought a box of pork legs and never opened them. the maximum these should last is 4 days. I opened this box on December 1, 1999 in the presence of Bob Dugale (the person that brought the Germicidal unit into the store). the plastic was still over the legs of pork. After opening I found no odor and the appearance was that of a freshly delivered box of pork.

I have been in the meat cutting trade since 1948 and have worked in many different shops and have owned my own business since 1967.

In my opinion this unit manufactured by Engineering Dynamics and called a Germicidal unit has increased storage time of pork from 3-4 days to 9-10 days. I am very impressed with the results of this test - removing bacteria from the air. It can do nothing but benefit any meat stored in a locker cooler.

I am of retirement age and will be retiring in the very near future - however if I intended to keep operating this busines I would have no hesitation in purchasing this Germicidal unit.

Respectfully,

Erwin Gietl