SANAQ-
the fruit and vegetable wash

Infectious diseases don’t stand much of a chance
up against our fruit and vegetable wash.

What does Sanaq do?

The fruit & vegetable wash SANAQ reduces the pH of water to between 1.5 and 4.0. Most microorganisms cannot survive in very high or very low pH values. This reduction in pH level causes denaturing of the protein chains in most bacteria, viruses, yeasts and moulds.

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.

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Why is SANAQ important?

Information about infectious diseases

Listeria transmitted through food, generally through the consumption of infected raw vegetables, smoked meat, processed meat products, soft cheese or ready meals, can not only be responsible for blood poisoning or brain inflammation but also almost 400 fatalities in Europe. Toxoplasmosis, a serious parasitic infection transferred by the consumption of raw meat, uncooked fruit and vegetables, could have caused up to 20 percent of all foodborne sickness – more than one million cases.

The majority of European foodborne disease is characterised by diarrhoea. With an estimated 15 million cases, norovirus infections take the lead, while campylobacter takes second place with around 5 million cases. Non-typhoidal salmonella causes the most deaths, almost 2,000 a year.

According to estimations on the global incidence of foodborne diseases, over 23 million people get sick from consuming contaminated foods each year. For 5,000 people, this consumption culminates in death.

A WHO report claims that up to 600 million people (almost a tenth of the world’s population) worldwide become ill as a result of eating contaminated food each year. For no less than 420,000 of these people, of which 125,000 are children under the age of five, food poisoning means death.

What could SANAQ help with?

These infectious diseases don’t stand much of a chance
up against our fruit and vegetable wash:

Name:Symptoms:Long-term consequences:pH value:pH value for denaturing:
SalmonellaDiarrhoea accompanied by abdominal pain, nausea, vomiting and fever throughout the course of the illness. Symptoms may last a few hours to several days.Arthritis, inflammation of the eyes, painful urination6.5 – 7.5Under 4.5 or above 9.0
Bacillus cereusDiarrhoea, urge to urinate, abdominal cramping, nausea, vomitingOnly lasts 24 hours4.4 – 9.3Under 4.4 or above 9.3
Campylobacter jejuniHeadache, fever, vomiting, diarrhoea (watery, often bloody)Guillain-Barre Syndrome (paralysis, difficulty breathing4.9 – 9.0Under 4.9 or above 9.0
Cryptosporidium parvumAsymptomatic infection to severe illness with serious watery diarrhoea. Further possible symptoms are abdominal pain, nausea, fever and weight loss.Cryptosporidium can have fatal long-term impacts for AIDS patients and small children (6 to 24 months). Unfortunately, cryptosporidium cannot be completely eradicated by medication in these patients in particular.4.8 – 7.2Under 4.8 or above 7.2
Cyclospora cayetanensis Acute non-bloody, watery diarrhoea with fever, abdominal pain, nausea, anorexia, general malaise and weight loss. In hosts with reduced cell-mediated immunity, e.g. AIDS, cyclosporiasis can lead to serious persistent and voluminous diarrhoea not unlike cryptosporidiosis.Unknown 4.8 – 7.2Under 4.8 or above 7.2
Escherichia coli O157:H7Short-term liquid diarrhoea, abdominal cramps, vomiting, frequent urge to urinateHalf of patients with HUS deal with long-term damage in the form of high blood pressure or proteinuria. EPEC is responsible for many infant deaths in developing countries4.0 – 9.0Under 4.0 or above 9.0
EHECWatery or bloody diarrhoea, haemolytic uraemic syndrome (HUS), kidney failureKidney, brain and blood disorders, high blood pressure, anxiety, depression4.0 – 9.0Under 4.0 or above 9.0
Yeast fungusBloating, distension, abdominal pain, bouts of ravenous hunger, frequent diarrhoea, varying consistency of stool, vaginal yeast infection, itching at the anusUnknown4.5 – 9.0Under 4.5 or above 9.0
Hepatitis A, BGastrointestinal symptoms, often unspecific, jaundice may occur, often asymptomatic in childrenIncreased risk of cirrhosis and cancer of the liver (Hepatitis B)Very stable in acidN/A
Listeria monocytogenesAcute septicaemic form (newborn listeriosis) meningitis or local infection; incubation period unknown for exogenous infections; diaplacental infection proven; airborne, conjunctival, oral and skin infection possibleMeningitis and encephalitis with high fatality in people with weakened immune systems. Infections in pregnant women can result in miscarriage or premature birth. Babies are often born with serious damage4.5 - 9Under 4.5 or above 9
Norwalk-like viruses Violent vomiting and severe diarrhoea, acute gastroenteritis, flu-like symptomsDyspepsia, constipation or heartburnVery stable in acidN/A
NorovirusSevere diarrhoea and fever in babies and children. High. Diarrhoea and vomiting in adults. Nausea and vomiting along with strong stomach ache. Coughing, joint pain, breathing problemsDeath in children under 52 - 10Under 2 or above 10
MouldNose and throat irritation, difficulty breathing, coughing, asthma, headache, eye irritation, skin irritation (neurodermitis), increased susceptibility to infections, tiredness, difficulty with perception, chronic fatigue, difficulty concentrating, muscle pain, gastrointestinal symptoms and allergies.Poisoning, increased risk of cancer4.5 – 6.5Under 4.5 or above 6.5
ShigellaIllness mostly begins with watery diarrhoea and can result in inflammatory colitis. Fever, abdominal pain, dehydration, protein lossIf the shigellosis causes ulcers to develop in the large intestine, the colon may expand and burst in extreme cases.4.8 – 9.3Under 4.8 or above 9.3
Staphylococcus aureusNausea, vomiting; circulatory symptoms culminating in shock; weak pulse; subnormal body temperature Lymphatic system damage4.0 – 9.3Under 4.0 or above 9.3
Vibrio choleraeAsymptomatic to continuous diarrhoea with rice-water stool; sometimes bloody. Life-threatening loss of fluid, excess acidity, crampsUntreated, cholera leads to death in 60 percent of cases. Patients can lose up to 25 litres of fluid per day. This massive loss of fluid leads to shock, which can cause death.8.6Under 6.5 (pH must be acidic)
Vibrio parahaemolyticusSalmonella-like symptoms, headache, strong stomach cramps, diarrhoea, vomiting, usually feverNo real long-term damage8.6Under 6.5 (pH must be acidic)
Yersinia enterocoliticaWatery diarrhoea, fever, vomiting, abdominal painReactive arthritisAt least 4.2Under 4.2
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