Aquentium to Market Its Food Safety Technology Worldwide

North Palm Springs, CA - (WORLD STOCK WIRE) - July 14, 2008 -- Aquentium, Inc. (OTCBB: AQNM) a diversified holding company with an emphasis on “green technologies” announced today that company will begin marketing its food safety technology worldwide.

Aquentium’s ozone food safety technology is designed for use in all the food groups: fruits, vegetables, beef, pork, poultry, seafood and dairy.

“Ozone is an excellent intervention regarding e-coli, listeria, and salmonella for food processing and plant sanitation,” stated Aquentium President & CEO Mark Taggatz.

Since mid-April, there have been over 200 reported cases of involving salmonella and now the FDA has issued concerns beyond tomatoes. Illnesses have been reported in Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, New Mexico, Oklahoma, Oregon, Texas, Utah, Virginia, Washington and Wisconsin.

To better quantify the impact of food borne diseases on health in the United States, The Centers for Disease Control and Prevention in Atlanta Georgia compiled and analyzed information from multiple surveillance systems and other sources. It is estimated that food borne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year.

Ozone, long known as a protective shield between humans and the sun's rays, has a very beneficial use in the food industry. Research has found that ozone enhances the freshness of fruits, vegetables, seafood and other food products.

Treating food and processing equipment with the Aquentium ozone food safety technology can significantly reduces the amount of bacteria that could potentially contaminate food, according Taggatz.

“Our ozone equipment installed at any restaurant, grocery store, or food processing facility would allow for all fresh fruits, vegetables, meat, poultry and seafood to be washed thoroughly with ozone water without the need of replacing the food and also help increase the grocery store, restaurant, or food processor’s profits,” stated Taggatz. "The use of ozone can also greatly reduce the number of spoilage bacteria in a food processing facility and help maintain low levels of spoilage bacteria over time in air, water and on processing equipment."

Ozone has been found to be effective in extending the shelf life of food. Taggatz added, "Conservatively, ozone seems to extend the shelf life of our treated fruits, vegetables, and seafood by at least one or two days. It can help enhance product quality and lengthen the shelf life so that fruits and vegetables and seafood lasts longer in the retail or wholesale distribution chain."

“This is great news for food brokers, who regularly lose a certain amount of food to spoilage, and we look forward to introducing our ozone food safety technology to food processors worldwide,” said Taggatz. “The types of companies we will be marketing to throughout the world include but are not limited to: McDonalds Corp. (NYSE:MCD), Tyson Foods, Inc. (NYSE: TSN), and Unilever (NYSE: UL).”

The use of ozone should result in increased profitability in the food industry. Other benefits are found when ozone is used to treat the air and water in food processing facilities.

"Ozone is immediately lethal to bacteria," commented Taggatz.

Until 2001, ozone could only be used as a disinfectant to treat bottled water. But its effectiveness as an antibacterial agent allowed the FDA and USDA to extend its use and allow direct contact with all food.

Traditionally, restaurants, grocery stores, and food processing plants have used chemicals to sanitize their operations or they use chemicals on food in hopes of removing bacteria and viruses. Compared to chlorine, ozone offers several advantages for food and beverage processors or anyone who wants to sanitize materials or surfaces. Chlorine has traditionally been the sanitizer of choice in the food processing industry, but experts share a growing concern about the dangerous byproducts such as trihalomethanes or dioxins produced when chlorine reacts with organic matter in the water. These substances are known carcinogens and are regulated in drinking water by the U.S. Environmental Protection Agency.

When most people think of ozone, they picture the layer high in the earth's outer atmosphere that protects us from the sun's ultraviolet rays, but this bluish gas, which sometimes can be detected as a fresh smell after a thunderstorm, is actually a valuable tool with a variety of down-to-earth uses.

Ozone gas (O3) is a naturally occurring tri-atomic form of oxygen (O2) that is formed as sunlight passes through the atmosphere or when streaks through the air. It can be generated artificially by passing high voltage electricity through oxygenated air, causing oxygen to break apart and recombine in the tri-atomic form.

As an oxidizer, it is 51 times as powerful than chlorine, the oxidizer most commonly used by most food processors, and 3,000 times faster at killing bacteria and other microbes. Ozone is effective as a disinfectant at relatively low concentrations and does not leave toxic by-products similar to those related to chlorination.

For more than a century, ozone has been used in Europe for purifying drinking water and is currently used in the United States for purifying bottled water and decontaminating cooling towers. The cities of Los Angeles, Dallas, and Las Vegas all currently use ozone to purify their water supply.

While chlorinated wash systems require transport and storage of potentially hazardous toxic chemicals, ozone is unique in that it is generated onsite from oxygen and can be produced on demand with no storage required. When the ozone generator is turned off, there are no dangerous substances on the premises. Ozone can be injected or dissolved in water to provide rinsing or washing of food products such as meat, poultry, seafood, fruits or vegetables.

“In light of continued outbreaks of food borne illness and more recent food security concerns in the United States and internationally, as well as questions about the relative safety of chemicals, our ozone equipment and systems are certainly a desirable solution for enhancing not only food safety but also the quality of the world food supply,” stated Taggatz.

About Aquentium, Inc.

The Aquentium food safety sanitizing system uses patented technology to give food processors a chemical-free and hot-water-free cleaning and sanitizing solution that maximizes product quality, maximizes production, and minimizes sanitation time and labor. The Aquentium ozone technology systems provides an opportunity for all produce, beef, poultry, pork, seafood, dairy, and beverage processors to increase their annual profitability.

Note: Certain statements in this news release may contain "forward-looking" information within the meaning of rule 175 under the Securities Act of 1933 and Rule 3b-6 under the Securities Act of 1934 and are subject to the safe harbor created by those rules. There can be no assurance that such forward-looking statements will be accurate and actual results and future events could differ materially from those anticipated in such statements.


Mark Taggatz
Aquentium
PO Box 580943
North Palm Springs, CA 92258
USA

Phone: 760-329-4139 , email: mtaggatz@aquentium.com


Source: Aquentium
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