Fresh Wash – Produce
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Fresh Wash – Produce TM. 100% Natural – 100% Effective. Fresh Wash Produce TM – Health Facts. U.S. Center for Disease Control (“CDC”) These 76 million food poisoning cases result in: 325,000 hospitalizations; More than 5,000 deaths each year; and

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100 natural 100 effective

Fresh Wash – ProduceTM

100% Natural – 100% Effective


Fresh wash produce tm health facts

Fresh Wash ProduceTM – Health Facts

  • U.S. Center for Disease Control (“CDC”)

    • These 76 million food poisoning cases result in:

      • 325,000 hospitalizations;

      • More than 5,000 deaths each year; and

      • An average of 14 deaths each day in the U.S.

    • Over 150 tons of chemicals are used to treat fruit and vegetables and, inevitably, some of these chemicals remain on the produce as undesirable residue.

    • It is estimated that as many as twenty people have touched the produce before the retail level.

    • Consumers are demanding a safer food supply, especially when it comes to produce.


Fresh wash produce tm benefits

Fresh Wash ProduceTM – Benefits

  • An all-natural produce wash agent for standard and organic produce.

  • An exceptionally broad spectrum of anti-microbial and anti-mold activity.

  • Extends the shelf life of fruit and vegetables by 2 to 3 times.

  • Enhances overall visual appeal, aroma, texture and flavor.

  • Breaks down biofilm removing all contaminants.

  • Highly effective in the presence of organic matter.

  • Strong residual effect.

  • Safer and more effective than chlorine-based products.

  • NSF-approved (3D).

  • Bio-based, all-natural and biodegradable.

  • All ingredients in Fresh Wash™ are GRAS-Listed.


Fresh wash produce tm benefits1

Fresh Wash ProduceTM – Benefits

  • Significantly reduces the numbers of Listeriamonocytogenes and Salmonella and E. coli on produce so product spoilage is minimized and shelf life is enhanced.

  • Laboratory results have shown an increase of up to triple the normal shelf life resulting in new distribution to new markets.

  • Highly effective for the removal of biofilms, which have been shown to be 150 to 3,000 more times resistant to chlorine-based products.

  • Improves organoleptic qualities:

    • Visual appeal

    • Aroma

    • Flavor

    • Texture


Fresh wash produce tm technical

Fresh Wash ProduceTM – Technical

  • Typically with a 2%-4% solution, 107 - 108 will be reduced to around 102.

  • It functions by protecting produce from oxidation and can produce two- or three-fold improvements in shelf life.

  • During the initial, anti-microbial contact period, it combines with the pathogens present on the produce and breaks them down into harmless components, including carbon dioxide and water.

  • Within a few hours of application, the natural components that remain will have either combined with the organic acids and sugars present in the produce, or broken them down further into harmless components, leaving no detectable residues or toxicity.


Fresh wash produce tm technical1

Listeria

E. coli

Salmonella

Fresh Wash ProduceTM – Technical

Fresh Wash – Produce ™ is a total destruction of the cells’ membranes, resulting in vital bacterial components leaking out into their surrounding environment. This process results in a true “microbial death.”

Fresh Wash - Produce™ is based on bioflavonoid extracts from citrus fruits and natural sugars. The reaction to the citrus extracts and sugars’ combination generates a powerful and natural biocide.


Fresh wash produce tm technical2

Fresh Wash ProduceTM – Technical

The Biofilm Effect

  • The Problem

  • Attached microorganisms are more resistant to conventional treatments than mobile material. By way of example, benzalkonium chloride destroys free Listeria cells in 30 seconds, but attached colonies (biofilm) survive 20 minutes.

  • The Solution

  • Only Fresh Wash – ProduceTM is powerful enough to remove the biofilm, destroy the surrounding bacteria, and provide residual effects to prevent further infection. Built-up bacteria can develop substantial resistance to cleaning and sanitization if allowed to develop over many hours.


Fresh wash produce tm applications

Fresh Wash ProduceTM – Applications

  • Processors, Packers:

    • Can be used within flume, in-line wash-water or spray-bar applications.

    • Concentrate - The product is available in 4-1 gallon, 5 gallon and 55-gallon containers.

    • Diluted with water at 1:64 or 2 ounces per gallon water.

  • Retail, Food Service and Restaurant

    • Ensures product quality and prevents cross-contamination.

    • Ready-to-use: Available in 32 ounce containers with 2 sprayers, 12-32 ounces per case.


Fresh wash produce tm competition

Fresh Wash ProduceTM - Competition

  • Chlorine-based (hypo-chlorite): Poor penetration properties, highly corrosive, unstable and formation of toxic THM’s. It oxidizes organic material and can destroy precious vitamins, antioxidants and nutrients.

  • Peroxyacetic Acid: Corrosive to metal and skin, strong pungent odor and poor activity on fungi. It destroys precious vitamins, antioxidants and nutrients.

  • Chlorine Dioxide: highly toxic, sensitive to light/temperature, requires complex equipment or procedures and highly costly. It destroys precious vitamins, antioxidants and nutrients.


Fresh wash produce tm delivers

Fresh Wash ProduceTM – Delivers

  • Exceptional Food Safety Measures

  • Increased Food Quality

  • Increased Customer Confidence

  • Extended Product Shelf Life

  • Decreased Liabilities & Losses

  • All-Natural Solution

  • Patented Technologies

  • No Equipment or Installation Costs

  • Increased Sales & Profits


100 natural 100 effective

Fresh Wash ProduceTM - Summary

  • Provides a new generation produce product recognized as a GRAS product by the FDA.

  • Ensures that customers are receiving the safest, freshest product possible – reducing spoilage – driving profits.

  • Promises freshness preservation, enhancing shelf life while reducing the presence of pathogens (Listeria, E. coli, Salmonella).

  • Provides a higher standard of food safety for food providers and the customers they serve.

  • Gains a competitive edge in the marketplace.


100 natural 100 effective

Fresh Wash ProduceTM - Test Results

“Effect of Fresh Wash on the Disinfection of Bacteria in Spinach”

Dr. Chung W. Seo Food Science & Nutrition

North Carolina A&T State University

Greensboro, NC 27411

Methods:

Spinach, purchased from a local farm, was immersed into 2% and 4% Fresh Wash solution (56 liters). Three trials were done for each concentration.

After each treatment for 1 min. and 5 min., a 10-gram portion of leaves was put into sterile stomacher bags with 100 ml of 0.1% peptone and then allowed to homogenize for 1.5 minutes. This step was run six times (6 replicates). From the homogenate solution, 1ml inoculums were added to 9ml peptone, and the appropriate serial dilutions were prepared for plating. From the selected dilutions, 100µl was plated into medium. Samples were analyzed for the total bacterial count, E.coli by surface plating on trypticase soy agar (TSA) and eosin methylene blue agar (EMB), respectively. Plates then were incubated at 37°C for 24 hours.

Conclusions:

There is a significant difference in the total bacterial count (log CUF/g) between the control and 2% or 4% Fresh Star treated spinach samples for 1 min. and 5 min. (p<0.05).

The bacterial reduction for the 2/1/T sample is 2.12 log CUF/g and 2.17 log CUF/g for the 2/5/T. However, there was no difference between the 2/1/T and 2/5/T.

In the 4% treated samples, the reduction was 2.46 log CUF/g for the 4/1/T and 2.60 log CFU/g for the 4/5/T. There is again no difference between the two groups.

In the bacterial reduction, the 4% treatment is more effective than the 2%.

The similar trend of effectiveness of Fresh Star is found in the E. coli experiments. The treated samples showed much lower bacterial count than that of the control samples (Table 2).

The bacterial reduction is 1.94 log CUF/g for the 2/1/E and 2.15 log CUF/g for the 2/5/E. The E. coli reduction for the 4/1/E and 4/5/E is less than 2 log CFU/g, and lower than that of 2% samples. The reason is not clear. However, we speculated that it was due to the greater initial bacterial counts of the 4% samples.


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