F.A.Q
Frequently asked Questions
What is the process of denaturing?
Denaturing describes a structural change of biomolecules such as proteins or deoxyribonucleic acid (DNA), which is associated with a loss of biological function in these molecules in most cases, although their primary structure remains unchanged. Denaturing can take place due to a physical or chemical influence. Depending on the pH value of the protein’s natural environment, proteins have an optimum pH. This optimum may be acidic, as for lysosome proteins. In other cases, it may be alkaline. Within the optimal pH, a protein is at its most stable and will not denature. Acidic denaturing leads to charge shifting between molecules and, in turn, to the protein taking on the most energetically favourable condition for the circumstances. The acid releases protons (H+), causing the protein structure charge to change so that the hydrogen bonds are partially destroyed and the same positive charges repel each other. The acid also releases protons (H+) to the carboxylate group (COO-) of amino acids aspartate and glutamate, so that -COOH carboxy groups form and their previously negative charge disappears. This leads to ionic interactions between the carboxy groups and the positive charges in the protein no longer being possible. (Source: Wikipedia)
What is human norovirus? Is it common? Does Sanaq prevent the spread of this virus?
The human norovirus comprises non-enveloped positive-sense single-strain RNA viruses from the caliciviridae family and norovirus genus. Highly contagious noroviruses are just some of many viruses to cause viral gastroenteritis (viral vomiting and diarrhoea, known as stomach flu) in humans. Alongside rotaviruses from the reoviridae family, they are responsible for the majority of non-bacterial diarrhoea in humans. (Source: Wikipedia)
Can Sanaq really reduce germs on food?
Sanaq does not reduce the amount of microorganisms, but denatures their protein chains, proteins and DNA. So, the microorganism is still there but usually won’t function biologically.
Which microorganisms does the process kill?
All microorganisms with a pH value over 4 are denatured.
Are there studies that prove that the number of people vulnerable to foodborne disease has risen?
The proportion of the population particularly vulnerable to foodborne disease has increased over the last few years. It is assumed that 20% of the population now counts as part of risk groups. (Source: Robert Koch Institute)
When is Sanaq used?
Sanaq is used on all fruit, vegetables, herbs, mushrooms, meat and seafood to be consumed raw or without heating to a core temperature of 75°C.
What are the ingredients of Sanaq and how are these mixed together?
Citric acid, tartaric acid and malic acid dissolved in water.
What happens if I use Sanaq after the expiration date?
The worst that can happen is that the fruit acids dissolved in the water may lose their pH-altering properties.
What temperature should the water be?
The water temperature is not important.
Sanaq reduces water’s pH. Can it also prevent colds?
Cold pathogens are generally transferred via droplets, so the microorganisms that cause the illness are present in the liquid absorbed via the mucus membranes in the eyes, nose and lips. Oral mucosa are normally protected, so oral food intake should not normally cause colds. So it cannot prevent colds.
Where is Sanaq made?
Sanaq is produced in Germany.
Where is the product well-known, where does it come from?
The use of acids (e.g. fruit acids, vinegar) in food processing dates back almost 3,000 years. After all, pickling gherkins is nothing more than increasing shelf life by changing pH. Sugar and the acids in vinegar conserve the gherkins.
What illnesses are caused by food (definitions, examples)?
According to the WHO, ‘foodborne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food or water.’ (Source: Robert Koch Institute) Examples are bacterial infections such as salmonella, campylobacter, yersinia and enterohemorrhagic E. coli (EHEC). Viral infections include Hepatitis A and E, rotavirus and human calici viruses.
What makes the product reliable?
The product is reliable because the process used is chemically logical. Sanaq reduces the pH of water to between 1.5 and 4.0. Most microorganisms cannot survive in very high or low pH environments. This causes denaturing of the protein chains of most bacteria, viruses, yeasts and moulds.
What kind of kitchen is the product suitable for?
(small or large kitchens)
The product is suitable for any kind of kitchen, as it’s not just very flexible to use but the volume used can also be scaled.
How and where do germs/contaminants get onto food?
Foods are important carriers of infectious human diseases all around the world. But the primary pathogens do differ in different parts of the world. Cholera, tuberculosis and brucellosis haven’t been concerns in developed countries for many years. Other diseases have taken their place, such as salmonella, campylobacter, enterohemorrhagic E. coli (EHEC) and various different viruses. Improved microbiological processes are managing to discover more and ‘new’ pathogens. These may not be new germs in the true sense of the word, rather pathogens for which foodborne infection was previously not a known method of transfer. Changing environmental conditions, including larger numbers of animals in closer proximity, can encourage the selective reproduction of certain germs. What’s more, changing growth conditions or genetic changes can transform familiar microorganisms, leading to ‘emerging’ or ‘re-emerging infections. (Source: Robert Koch Institute)
How likely is it that food is contaminated?
There is an almost 100% likelihood that food is contaminated with microorganisms, but this does not mean that all of these contaminants will lead to problems.
Who is part of the more vulnerable groups?
Vulnerable groups contain people whose immune systems are impaired or otherwise not completely able to protect them from foodborne illness. These include: babies and children under the age of five, the elderly (especially if their immune systems are compromised), pregnant people, people with immune systems compromised by underlying illness or medication.’ (Source: Federal Institute for Risk Assessment)
How can the product contribute to the HACCP concept?
The product can contribute to the implementation of the HACCP concept when Sanaq is used to carry out the hygienically correct handling of food. It contributes to basic hygiene measures regarding tidiness and cleanliness, cleaning and disinfection.
Does the product tackle salmonella?
(Salmonella outbreaks and cases traced to the consumption of sprouted seeds have grown in epidemiological importance over the past few years. This shows that salmonella can not only be spread by meat and egg products, but also plant-based foods.)
The product can only tackle salmonella on the surface of foods, but not salmonella inside the egg or meat, as Sanaq only causes denaturing on the surface.
Can heating plant-based foods have a similar effect? Which is more effective? Comparison?
Heating foods to a core temperature of 75°C is always the most effective option.
Is Sanaq still needed if the food is going to be heated through cooking?
Sanaq is not needed if the food will be heated by cooking.
Can pathogens come back after using Sanaq?
Sanaq should be used shortly before consumption. Residual germs can reproduce if the food is stored in a contaminated area.
Should you eat the food immediately after or can it be stored?
Food should be eaten immediately. Of course, you can store it but this makes it more likely that any leftover microorganisms could grow in number.
Are there any special instructions for storage or use afterwards?
Food should be eaten after being washed with Sanaq.
Are there any risk groups that shouldn’t use Sanaq or that might react to Sanaq?
The only risk group is people who are allergic. Sanaq can only cause an allergic reaction when the people eating the treated food are allergic to citric acid, tartaric acid or malic acid.
In what way does the product change the food?
Only if foods are washed too long with Sanaq can vegetables soften or meat begin to ‘cook’.
What kind of illness could make people react to the product?
Sanaq will only have a negative effect if the people eating the treated food are allergic to citric acid, tartaric acid or malic acid.
What is the maximum amount of product that should be used?
No more than 10g per litre of water should be used.
Would it be suitable for large-scale suppliers to clean foods before use?
Large-scale suppliers mostly use their own recipes to clean ingredients. Their level of cleanliness is actually already high.
How long do the effects of Sanaq last on the food?
Food should be used after being washed with Sanaq. If the item is stored in an unclean environment (e.g. fridge), any germs left on the food could reproduce.
Is food still free from germs if it’s been treated with Sanaq then
stored?
Food should be used after being washed with Sanaq.
Does Sanaq have any (negative) impact on the cooking process?
Sanaq does not impact cooking. It simply cleans your food.
Can responsible food temperature monitoring replace the use of Sanaq?
Temperature monitoring only prevents microorganisms from growing in number, while Sanaq cleans the food.
What microorganisms/germs does Sanaq eliminate?
All microorganisms that are effective above a pH value of 4.
Which microorganisms/germs does Sanaq not work on?
Sanaq can fundamentally impact all protein-based and amino acid-based microorganisms.
Will the product change the taste of the food?
The product does not impact taste.
Will Sanaq change any of the foods’ properties?
Sanaq does not change the properties of foods unless the maximum soaking times are exceeded.
What if you rinse the food instead of leaving it to drip dry?
The water in Germany is very clean and healthy. This does not mean that there are no germs in the water. Particularly if warm water is used to rinse the food, new germs may find their way onto the food or any leftover germs could increase in number.
What preservatives does Sanaq contain?
Sanaq does not contain preservatives.
Do the foods have to have a certain pH value?
The foods do not have to have a certain pH.
Does the citric acid have a negative impact on teeth when the treated products are eaten?
As the amount of citric acid in Sanaq has been precisely defined, the citric acid remaining on the food does not significantly impact the acidity of oral flora.
What does each ingredient do? Why are they so good? Why don’t they do any damage?
In principle, it doesn’t matter what ingredients are used as long as they reduce the water’s pH. We have chosen these three acids as they are naturally produced, easily available and well established as safe for humans.
Why does Sanaq not damage food?
Sanaq doesn’t damage food because the length of time that the food spends in contact with Sanaq is not enough for the food’s cells to break down, as long as the soaking times and dilution ratios are observed.