lab test result

Sneeze Test

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 RGF’s Photohydroionization® (PHI-Cell®) and Reflective Electromagnetic Energy (REME® Cell) technologies (our REME/AOP products) in a double blind test, at 3 feet from the sneeze source.

SARS-CoV-2 - Virus that causes COVID-19 – 99+% Inactivation

Testing Summary: 99+% – SARS-CoV-2 – Virus causing COVID-19

‍SARS-CoV-2 is an airborne virus that caused the global COVID-19 pandemic. The REME-HALO® with PHI was tested at an independent laboratory for inactivation of SARS-CoV-2 (USA_WA1/2020). Studies were conducted in a large test chamber (8’x8’x20’) on inoculated surfaces and on surfaces exposed to the aerosolized virus resulting in >99% reduction. RGF’s REME-HALO® reduces the risk associated with the SARS-CoV-2 virus in treated indoor air environments. Testing continues on SARS-CoV-2 on various RGF products for both surface and airborne viral reduction.
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‍Click here for RGF’s press release and video.

Source: Tested by Innovative Bioanalysis, Cypress CA

SARS-CoV-1 - Virus that causes Severe Acute Respiratory Syndrome – 99+% Inactivation

Testing Summary: 99+% – SARS – Severe Acute Respiratory Syndrome

SARS, Severe acute respiratory syndrome is a viral respiratory illness caused by a coronavirus, called SARS-associated coronavirus (SARS-VoV). SARS was first reported in Asia in February 2003. Over the next few months, the illness spread to more than two dozen countries in North America, South America, Europe, and Asia before the SARS global outbreak of 2003 was contained. The main way SARS seems to spread is by close person-to-person contact. The disease can spread when droplets from the cough or sneeze of an infected person are propelled a short distance (generally up to 3 feet) through the air. The virus also can spread when a person touches a surface or object contaminated with the infectious droplets and then touches his or her mouth, nose or eye(s).

Source: CDC: Center for Disease Control and Prevention

Tested by NEI Chinese Government – 99+% inactivation rate

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Avian Influenza/ Bird Flu – Virus – 99+% Inactivation

Testing Summary: 99+% Inactivation of Avian Influenza (Bird Flu)

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. While there has been some human-to-human spread in H5N1, it has been limited, inefficient and un-sustained.

Source: CDC: Center for Disease Control and PreventionTested by Kansas State University Inactivation Rate 99+%

H1N1/ Swine Flu – Virus – 99+% Inactivation

Testing Summary: 99+% Inactivation of H1N1 Swine Flu

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/ Norwalk Virus – 99+% Inactivation

Testing Summary: 99+% Inactivation of Norwalk Virus (Norovirus)

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. Norovirus is named after the original strain “Norwalk virus,” which caused an outbreak of gastroenteritis in a school in Norwalk, Ohio in 1968. 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 – Bacteria – 99+% Inactivation

Testing Summary: 99+% Inactivation of Bacillius Globigii

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

Tested by Kansas State University Inactivation Rate 99+%

Bacillus Cereus/ B. Cereus – Bacteria – 99+% Inactivation

Testing Summary: 99+% Inactivation of Bacillus Sp.

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+%

C. Diff./ Clostridium Difficile – Bacteria – 99+% Inactivation

Testing Summary: 99+% Inactivation of C-Diff

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+%

E. coli/ Pathogenic Escheria Coli – Bacteria – 99+% Inactivation

Testing Summary: 99+% Inactivation of Escherichia coli

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+%

Legionella – Bacteria – 99+% Inactivation

Testing Summary: 99+% Inactivation of Legionella as tested on PanSaver®

Legionella is a group of pathogenic bacteria that is one of the most frequent causes of waterborne disease in humans. They are found naturally in the environment, and grow best in warm water. One type of pneumonia caused by Legionella is called legionellosis, or commonly known as Legionnaires’ disease. The disease is transmitted when people breathe in a mist or vapor with the bacteria. However, they do not spread from one person to another person. Source: CDC Centers for Disease Control

Tested by Kansas State University Inactivation Rate 99+%

Listeria Monocytogenes – Bacteria – 99+% Inactivation

MRSA – Bacteria – 99+% Inactivation

Pseudomonas Sp. – Bacteria – 99+% Inactivation

Salmonella – Bacteria – 99+% Inactivation

Staph/ Staphylococcus Aureus – Bacteria – 99+% Inactivation

Streptococcus pneumoniae – Bacteria – 99+% Inactivation

Streptococcus sp/ Strep – Bacteria – 97+% Inactivation

Tuberculosis- Bacteria -99+% Inactivation

Mold – Yeast – Bacteria

Stachybotrys Chartarum – Fungus/mold – 99+% Inactivation

Ethylene/ C2H4 – VOC

Formaldehyde/ CH2O – VOC

Chemical Compounds – VOCs

Odors – Perfume, Pet Odors, Cleaning Chemicals

Smoke Odors

Suspended Particle Reduction – REME®

Ozone – EMF-Safety Test

Electrical Safety Test

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