The Gold Standard in Food Safety_____
“It has been known for decades that ozone kills pathogens. I’ve studied many applications of this technology over the past 20 years that were ineffective in meat or other food systems. Bio-Safe by Biosecurity Technology is an optimization of the Under Secretary for Food Safety application in meat and other food systems to effectively kill pathogens in a processing environment. We have proven its ability to kill pathogens both in the lab and scaled up in continuous processing settings.”
Former Under Secretary of Agriculture for Food Safety
Mindy Brashears is the former Under Secretary for Food Safety at the U.S. Department of Agriculture. She was nominated by President Donald J. Trump and confirmed by a Senate vote on March 23, 2020 and concluded her service on January 20, 2021. Her responsibilities in this role included leading the nation's Food Safety and Inspection Service (FSIS) and its team of over 10,000 food inspectors and scientists. She chaired the Codex Alimentarius Policy Committee, which made her the highest-ranking food safety official in the U.S. government during her tenure.
Following her time at USDA, she returned to her role as Professor of Food Microbiology and Food Safety at Texas Tech University where she is the director for the International Center for Food Industry Excellence.
“Bio-Safe Technology is an innovative and revolutionary ozone based intervention for the reduction of bacteria, especially pathogens, which cause food borne illness. I have personally tested ozone technologies three other times under meat industry conditions since 1991 and none have proven to be effective. Bio-Safe Ozone technology has proven this skeptic wrong as it works consistently in the reduction of pathogens in numerous applications in meat industry settings.”
—Mark Miller Ph.D.
Professor - Meat Science,
Food Processing & Preservation San Antonio Livestock Exposition
Endowed Chair in Meat Science
Markus F. Miller is the San Antonio Livestock Show Distinguished Chair in Meat Science at Texas Tech University, where he is involved in research with collaborators at USDA, Cargill, Tyson, Intervet, Nebraska Beef, and the National Cattlemen's Beef Association. He has been instrumental in helping develop consumer thresholds for beef and holds two patents for processes that improve beef tenderness and muscle color with electrical stimulation.
Miller was one of the first to investigate many food safety interventions to reduce the level of pathogens in meat products. Some include organic acids, pre-harvest dust control, the use of systems interventions in the harvest process and training programs for both U.S. and international meat companies. He developed a research program that first discovered the use of vacuum packaging for pork and the use of beneficial microorganisms to inhibit the pathogen growth on meat. He is passionate about meat judging and has coached numerous winning teams to seven national championships. He earned undergraduate and masters degrees from Texas Tech and a Ph.D. from Texas A&M University.
“Bio-Safe is a zero input, turnkey solution that offers many effective applications for cleaning and decontamination for the meat industry. Bio-Safe provides a chemical-free intervention and cleaning strategy that is extremely safe for the work environment and for food products. There is nothing else like it on the market.”
—Dale Woerner, Ph.D.
Associate Professor, Texas Tech University
Cargill Endowed Professor in Sustainable Meat Science
Department of Animal & Food Sciences
Dale Woerner, a meat science researcher who earned his bachelor's and master's degrees at Texas Tech, joined Texas Tech University's Department of Animal and Food Sciences as the Cargill Endowed Professorship in Sustainable Meat Science and as a member of the International Center for Food Industry Excellence. Woerner served as a professor of meat science for 9 years in the Department of Animal Sciences at Colorado State University, where he earned his doctorate in 2009. He also has served as a member of Colorado State's Program of Research and Scholarly Excellence and the university's Center for Meat Safety and Quality. Woerner's research and teaching focus is on meat quality, processing, cookery, flavor and nutritional value as well as red meat composition, yield and international marketing, innovative carcass cutting strategies, meat shelf life and livestock quality management systems, and sustainability.
He also has been a part of research projects that have generated more than $14 million in external funding, including more than $12 million as the principal investigator or co-principal investigator.
“In our ongoing search for sustainable solutions for making foods safer, sometimes it takes looking back at our known tools to determine we can optimize application systems and achieve results even better than some novel chemistries. Ozone is such a solution, known to work but limited in applications due to delivery challenges and limited time of contact with targets. Bio-Safe technologies address these challenges and enhance delivery on target to contribute with microbial control in an environmentally sustainable and practical manner, while minimizing waste disposal, hazardous chemical use, and workers protection.”
—Marcos Sanchez, Bioq., Ph.D.
Associate Professor, Global Food Security
Texas Tech University
Department of Animal & Food Sciences
Marcos Sanchez-Plata, an expert in the development, coordination and delivery of international food safety training programs, is an associate professor in Texas Tech University's Department of Animal and Food Sciences.
The Ecuadorian native is contributing to the expansion of Texas Tech's international outreach efforts, to increase the school's visibility and positioning as a key global player in food security related projects domestically and internationally with the goal of increasing the availability, quality and access to safe, nutritious and sustainable food to at-risk populations worldwide.
Prior to joining the Texas Tech faculty, Sanchez-Plata worked as food safety specialist with the Inter-American Institute for Cooperation on Agriculture (IICA) in the Miami and the Washington D.C. office; and as adjunct associate professor in food science and technology at the University of Nebraska-Lincoln. Before joining IICA, he worked as an assistant professor in poultry processing, products and food safety at Texas A&M University.
Sanchez-Plata received his Pharmaceutical Biochemist (Bioq.) (food biochemistry) from the Central University of Ecuador; and his master's degree in food science and technology from the University of Nebraska-Lincoln. He received his Master of Business Administration (agribusiness) and his doctorate in food science and technology from the University of Nebraska-Lincoln. He is a member of the Institute of Food Technologists; the International Association for Food Protection and the Ecuadorian Society of Food Chemists.