Most institutions (such as restaurants) have a dish washing machine which sanitizes dishes by a final rinse in either very hot water or a chemical sanitizing solution (e.g. bleach solution). Dishes are placed on large trays and fed onto rollers through the machine. The bleach solution is quite dilute (50-100 parts per million chlorine which is approximately one cap full of bleach per gallon water). Ohio State University researchers recently tested the merits of two new dishware sanitizers, and found them more effective at removing bacteria from restaurant dishes than traditional sanitizers. The two sanitizers – one carrying the name brand PROSAN® and the other called neutral electrolyzed oxidizing water – not only proved more effective, but they also contained fewer toxic chemicals.