Torture-test research proves Fit Fruit & Vegetable wash effective
Torture-test research proves Fit Fruit & Vegetable wash effective
New findings scheduled to be released during the FreshTech Produce Safety Summit prove that HealthPro Brands' Fit Fruit & Vegetable wash outperforms chlorine by killing 99.9999 percent of harmful bacteria in dirty processing water.
In the first test of its kind, a collaborative Washington State University and the University of Idaho study tested the effectiveness of Fit vs. chlorine dioxide to see whether either product provided a "kill step" of gram-negative bacteria (those associated with food-borne illnesses such as salmonella and E. coli) in dirty flume water.
"We wanted to conduct a test under the most extreme conditions possible," Jeff Kronenberg, food-processing specialist at the University of Idaho and lead researcher involved in the study, said in a release. Mr. Kronenberg said that the methodology used in this study is much more realistic than other tests that focus on killing bacteria in pure, distilled water. He added that those in the industry know that fresh-pack potato operations present very challenging conditions since the flume water has a lot of soil in it. "Our tests proved that chlorine dioxide was largely ineffective against bacteria when used to treat dirty flume water. Conversely, Fit did not lose any effectiveness against killing gram-negative bacteria, regardless of water quality," said Mr. Kronenberg.
Fresh, ready-to-eat produce has become a focal point in transmitting food- borne human pathogens including E. coli, evidenced by last fall's contamination and recall of bagged spinach. Typically, chlorine-based chemicals are used to sanitize produce. Consumer demand for more "natural" and "environmentally friendly" alternatives has led the industry to make use of novel fresh produce treatments such as Fit. This new research shows that Fit is not only safer to use, it is also much more effective.
The universities' study was conducted by using three different tests: a plant study, in-vitro test and potato test. Each test was repeated multiple times for confirmation. In all three tests, Fit outperformed chlorine by providing a kill step (99.9999 percent or "six-log" reduction), while chlorine killed only about 90 percent (one-log) of the bacteria in the dirty flume water. Due to the six- log reduction of pathogens in the flume water, the study confirmed that Fit can be considered a process kill step in controlling cross contamination, whereas chlorine dioxide would not be an effective HACCP under the same dirty-water conditions.
Currently, most produce is washed in a chlorine source, either from bleach or from chlorine dioxide. However, these chemical compounds quickly deactivate and become ineffective in very dirty water, such as a potato or spinach flume. Fit's commercial produce wash helps overcome that problem when washing fresh-cut and other processed produce. The ingredients in Fit, specifically its natural surfactants, act as "wetting agents," which are designed to lift off and kill the pathogens even in very dirty water. Fit is able to get into "nooks and crannies" that other washing systems may not and continues to keep killing bacteria via its patented surfactant technology.
Fit is made from all natural and everyday food ingredients such as citric acid and grapefruit oil. It rinses away clean and, unlike chlorine, leaves no aftertaste or smell. In fact, a separate Washington State University study found that the use of Fit resulted in produce that could not be differentiated by taste by the panelists from produce washed with water. Todd Wichmann, chemical engineer and president of Fit maker HealthPro Brands, said that the product is also much safer for produce processors to use since chlorine compounds can burn the skin and release dangerous chlorine gas to exposed workers.
Caruso Inc., a privately held, fresh food distribution and repack company based in Cincinnati, has already begun using Fit to wash its products and is indicating the product's use with a seal on its "Healthy Fresh" potato and yam products. Also, several grower-shippers are producing pre-packaged products displaying the Fit seal for retailers nationwide. They include Wada Farms LLC based in Idaho Falls, ID, which grows and packs a variety of potatoes (with the Fit seal) and Six L's Packing Co. based in Immokalee, FL, which grows and packs a variety of tomatoes (packed with the Fit seal). The seal states, "Pre-Washed in 100% Natural Fit. Chlorine Free."
"Pre-washing our produce in Fit gives our customers the peace of mind and food safety assurance they demand and expect from a 75-year-old, family- owned company," said Jeff Busch, executive vice president of Caruso Inc. "While none of our 'Caruso' branded produce has ever been affected by E. coli outbreaks, we are constantly trying to find additional ways to differentiate and add value to our product offerings."
In the first test of its kind, a collaborative Washington State University and the University of Idaho study tested the effectiveness of Fit vs. chlorine dioxide to see whether either product provided a "kill step" of gram-negative bacteria (those associated with food-borne illnesses such as salmonella and E. coli) in dirty flume water.
"We wanted to conduct a test under the most extreme conditions possible," Jeff Kronenberg, food-processing specialist at the University of Idaho and lead researcher involved in the study, said in a release. Mr. Kronenberg said that the methodology used in this study is much more realistic than other tests that focus on killing bacteria in pure, distilled water. He added that those in the industry know that fresh-pack potato operations present very challenging conditions since the flume water has a lot of soil in it. "Our tests proved that chlorine dioxide was largely ineffective against bacteria when used to treat dirty flume water. Conversely, Fit did not lose any effectiveness against killing gram-negative bacteria, regardless of water quality," said Mr. Kronenberg.
Fresh, ready-to-eat produce has become a focal point in transmitting food- borne human pathogens including E. coli, evidenced by last fall's contamination and recall of bagged spinach. Typically, chlorine-based chemicals are used to sanitize produce. Consumer demand for more "natural" and "environmentally friendly" alternatives has led the industry to make use of novel fresh produce treatments such as Fit. This new research shows that Fit is not only safer to use, it is also much more effective.
The universities' study was conducted by using three different tests: a plant study, in-vitro test and potato test. Each test was repeated multiple times for confirmation. In all three tests, Fit outperformed chlorine by providing a kill step (99.9999 percent or "six-log" reduction), while chlorine killed only about 90 percent (one-log) of the bacteria in the dirty flume water. Due to the six- log reduction of pathogens in the flume water, the study confirmed that Fit can be considered a process kill step in controlling cross contamination, whereas chlorine dioxide would not be an effective HACCP under the same dirty-water conditions.
Currently, most produce is washed in a chlorine source, either from bleach or from chlorine dioxide. However, these chemical compounds quickly deactivate and become ineffective in very dirty water, such as a potato or spinach flume. Fit's commercial produce wash helps overcome that problem when washing fresh-cut and other processed produce. The ingredients in Fit, specifically its natural surfactants, act as "wetting agents," which are designed to lift off and kill the pathogens even in very dirty water. Fit is able to get into "nooks and crannies" that other washing systems may not and continues to keep killing bacteria via its patented surfactant technology.
Fit is made from all natural and everyday food ingredients such as citric acid and grapefruit oil. It rinses away clean and, unlike chlorine, leaves no aftertaste or smell. In fact, a separate Washington State University study found that the use of Fit resulted in produce that could not be differentiated by taste by the panelists from produce washed with water. Todd Wichmann, chemical engineer and president of Fit maker HealthPro Brands, said that the product is also much safer for produce processors to use since chlorine compounds can burn the skin and release dangerous chlorine gas to exposed workers.
Caruso Inc., a privately held, fresh food distribution and repack company based in Cincinnati, has already begun using Fit to wash its products and is indicating the product's use with a seal on its "Healthy Fresh" potato and yam products. Also, several grower-shippers are producing pre-packaged products displaying the Fit seal for retailers nationwide. They include Wada Farms LLC based in Idaho Falls, ID, which grows and packs a variety of potatoes (with the Fit seal) and Six L's Packing Co. based in Immokalee, FL, which grows and packs a variety of tomatoes (packed with the Fit seal). The seal states, "Pre-Washed in 100% Natural Fit. Chlorine Free."
"Pre-washing our produce in Fit gives our customers the peace of mind and food safety assurance they demand and expect from a 75-year-old, family- owned company," said Jeff Busch, executive vice president of Caruso Inc. "While none of our 'Caruso' branded produce has ever been affected by E. coli outbreaks, we are constantly trying to find additional ways to differentiate and add value to our product offerings."
