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.”
—Mindy Brashears
Former Under Secretary of Agriculture for Food Safety

“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

“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
