PURE Bioscience, Inc., creator of the patented silver dihydrogen citrate (SDC) antimicrobial, responded to the current widespread foodborne illness outbreak associated with romaine lettuce. The Centers for Disease Control and Prevention (CDC) have recommended consumers avoid all forms of romaine lettuce due to growing numbers of consumers being infected with E. coli after consuming romaine lettuce from the Yuma, Arizona region. With its FDA approved, SDC-based PURE Control antimicrobial, PURE offers produce processors a solution that can significantly mitigate the risk of foodborne illnesses resulting from consumption of their products.
More than 3-plus years of extensive SDC testing has shown consistent and materially significant reductions in the pathogens most frequently associated with foodborne illness outbreaks traced to processed produce (including E. coli, Salmonella and Listeria). Additionally, there are no negative organoleptic impacts resulting from the application of PURE Control during produce processing. A breakthrough technology, SDC is a highly effective, non-toxic food safety solution, which is safe for both people and the environment.
Produce processors typically seek a 1 log reduction* in pathogens from an intervention or processing aid. PURE’s testing with multiple produce processors has consistently exceeded expectations, indicating pathogen reductions averaging 3 logs—or 99.9 percent. The use of PURE Control by produce processors is just beginning to roll out.
Hank R. Lambert, CEO of PURE said, “The recent E. coli outbreak associated with romaine lettuce highlights the urgent need for a more efficacious produce processing aid, and we are confident that PURE Control offers the industry that much needed, ‘game changing’ solution.
“Fresh produce processors continue to combat prevalent contaminants (including E. coli, Salmonella and Listeria) that have persisted through processing. We believe that SDC-based PURE Control is a superior and non-toxic food safety alternative. PURE Control will go a long way toward alleviating many of the foodborne illness outbreaks, like those currently being experienced by consumers, as reported in the press. Both human health and brand reputation are at risk. Suppliers, retailers, and restaurant chains are seeking opportunities to be safety leaders—and PURE Control offers a proven means to make food safer for consumers,” concludes Lambert.
*Log reduction is a mathematical term used to show the relative number of live microbes eliminated from a surface by disinfecting or cleaning.
A 2-Log reduction can be best illustrated as having two zeros, meaning the number of germs is 100 times smaller.
The combination of the immediate market need plus the proven superior efficacy of SDC, leads PURE to believe that it will provide a solution to US produce processors.
The CDC has identified leafy greens as the primary source of foodborne illness.
Each year, one in six Americans is sickened by foodborne illness, according to the CDC.
Recent, highly visible incidents of foodborne illness outbreaks reported in the media underscore the pressing need for more effective pathogen reduction solutions.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.