To Whom It May Concern:

A Dynamic Germicidal Air Cleaner was placed in the walk-in meat locker of my meat store on February 26, 1999 and has been in operation continously now for over three weeks. This letter is a summary of my observations as a butcher with over twenty-five years of experience during this experimental period.

Three days after installation my staff and I observed a dramatic increase in the preservation of the stored meat and a cleaner smalleing meat-locker. The hanging sides of beef demonstrated an absence of the usual undesireable surface moisture that accompanies the aging of refrigerated meat. The flanks of beef felt pleasantly 'dry' to touch and over subsequent days they remarkably maintained their fresh-looking color so that no trimming was required.

For experimental purposes an uncooked chicken was set aside uncovered in the meat locker and monitored daily for changes in meat quality. After five days of storage the chicken carcass did not produce any unpleasant odors either externally or internally which is significantly unusual for poultry. The meat was clean and fresh and the experiment was continued to determine the extent of meat preservation the germicidal device was able to achieve. Following over two weeks of storage the meat started to show moisture loss but continued to smell fresh bith inside and out. Even past three weeks the experimental chicken carcass maintained its fresh smell and healthy colour. The Germicidal device was able to preserve poultry far beyond the usual expiration period.

Additionally, refrigerated pork has also shown a dramatic improvement in preservation and this has benefited our schedule for meat cutting.

Finally, during the entire trial period the Dynamic Germicidal Air Cleaner required no maintenance and ran quietly and without incident. I foresee a bright future for Dynamic Germicidals in the benefiting of meat refrigeration.

Sincerely,

J. Tremblay