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    Disclaimer: This site is not a part of the Facebook website or Facebook Inc. Additionally, This site is NOT endorsed by Facebook in any way. FACEBOOK is a trademark of FACEBOOK, Inc. Representations regarding the efficacy and safety of pHeet® have not been evaluated by the Food and Drug Administration. The FDA only evaluates foods and drugs, not health care products like these. They are not intended to diagnose, prevent, treat, or cure any disease. This information does not constitute medical advice and it should not be relied upon as such. Consult with your doctor before modifying your regular medical regime. Scientific REFERENCES: 1. Kenichiro Chikakane, MD, Hisashi Takahashi, MD, PhDMeasurement of skin pH and its significance in cutaneous diseases, Clin in Dermatology.VOLUME 13, ISSUE 4, P299-306, JULY, 1995Clinics in Dermatology 2. Hans Christian Korting, MD, Otto Braun-Falco, MDThe effect of detergents on skin pH and its consequencesVOLUME 14, ISSUE 1, P23-27, JANUARY 01, 1996International Academy of Cosmetic Dermatology 3. F. BREIDT, JR., J. S. HAYES, AND R. F. MCFEETERSIndependent Effects of Acetic Acid and pH on Survival of Escherichia coli in Simulated Acidified Pickle Prod Jrnl of Food Protection, Vol. 67, No. 1, 2004, Pages 12–18 4. Alakomi, H. L., E. Dkytta, M. Saarela, T. Mattila-Sandholm, K. Latva-Kala, and I. M. Helander. 2000. Lactic acid permeabilizes Gram negative bacteria by disrupting the outer membrane. Appl. Environ. Microbiol. 66:2001–2005. 5. Breidt, F., J. S. Hayes, and H. P. Fleming. 2000. Reduction of microflora of whole pickling cucumbers by blanching. J. Food Sci. 65:1354–1358. 6. Brudzinski, L., and M. A. Harrison. 1998. Influence of incubation conditions on survival and acid tolerance response of Escherichiacoli O157:H7 and non-O157:H7 isolates exposed to acetic acid. J.Food Prot. 61:542–546. 7. Castanie-Cornet, M.-P., T. A. Penfound, D. Smith, J. F. Elliott, andJ. W. Foster. 1999. Control of acid resistance in Escherichia coli. J.Bacteriol. 181:3525–3535. 8. Diez-Gonzalez, F., and J. B. Russell. 1997. The ability of Escherichiacoli O157:H7 to decrease its intracellular pH and resist the toxicity 9. Mayerhauser, C. M. 2001. Survival of enterohemorrhagic Escherichia coli O157:H7 in retail mustard. J. Food Prot. 64:783–787. 10. McKellar, R. C., and K. P. Knight. 1999. Growth and survival ofvarious strains of enterohemorrhagic Escherichia coli in hydrochloric and acetic acid. J. Food Prot. 62:1462–1469.

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