CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 04/14/09

Antimicrobial wash is better than chlorine

By Terry Hastings

A new technology that kills pathogens on food at home and in restaurants, grocery stores, beverage-manufacturing and food-processing facilities has been licensed to the maker of FIT Fruit and Vegetable Wash™. The licensing agreement between the University of Georgia Research Foundation, Inc. and HealthPro Brands, Inc., FIT’s parent company, vastly extends the range of applications for the company’s current anti-microbial food wash.

The exclusive license, which includes sublicensing rights, is effective in select countries around the world, including the U.S.

Kills more pathogens

The new technology, invented by scientists from the UGA Center for Food Safety in Griffin, Ga., can kill significant numbers of E. coli and salmonella in less than one minute, but it is recommended that the wash be applied from one to five minutes. The technology can be used as a food wash for the produce, poultry, meat and egg processing industries.

“The reformulated FIT food wash will kill more harmful microbes faster,” said Mike Doyle, the center’s director who, along with microbiologist Tong Zhao, invented the technology. “The new antimicrobial food wash is orders of magnitude more powerful and twice faster.”

The wash has no effects on smell, taste, appearance or shelf-life of the treated food, said Doyle, a professor with the UGA College of Agricultural and Environmental Sciences and an internationally recognized authority on food safety.

Like the original FIT Fruit and Vegetable Wash now used at home by consumers and by food service industry, the new antimicrobial wash uses a combination of two inexpensive components that are safe for humans and the environment.

The new FIT product also will be available as a spray and immersion solution for foods ranging from fragile leafy produce, fruits and vegetables to meats and poultry, or food preparation equipment and food transportation vehicles.

“The new technology takes our current FIT product to a whole new level of sanitization,” said Todd Wichmann, president and CEO of HealthPro Brands. “We look forward to getting our improved product into the hands of industry.”

Replaces chlorine

FIT will replace chlorine as the new standard for reducing harmful bacteria levels in industrial settings, said Wichmann. Chlorine is toxic at high concentrations and may produce off-flavors and undesirable appearance in certain food products. It can damage equipment, too, and can only be used, stored and transported with specialized equipment and trained personnel. It’s also subject to environmental regulations and can damage certain seeds and delicate sprouts.

“We can’t rely on chlorine any longer,” Doyle said. “In addition to being safer and more acceptable in terms of appearance and smell, our studies have shown this new technology to be considerably more effective than chlorine.”

The product outperforms other food sanitization technologies, such as ozone, as well. Ozone, a short-lived gas, must be produced using specialized equipment immediately upon use, making its use inaccessible to the majority of companies in the food industry.

Not just for produce and poultry

Gennaro Gama, a senior technology manager with UGARF, said the new product also could be used as an antimicrobial additive in food products such as ground meats, butters and pastes.

“We are very pleased to have established a partnership with HealthPro,” Gama said. “We believe that our respective technologies interact synergistically and will lead to the short-term development of very versatile products that can be used in virtually all segments of the food industry and with considerable potential to mitigate public health issues associated with food poisoning.”

HealthPro has agreed with UGARF’s request to retain the ability to license the technology for humanitarian purposes in Sub-Saharan Africa, he said. “Contamination of the food chain is ubiquitous (there) and easy counter-measures are frequently unavailable to those populations,” Gama said.

Available in stores and online

FIT was originally developed by Procter & Gamble and sold to HealthPro Brands, Inc. in 2006. It is the only produce wash certified Kosher and recommended by the American Vegetarian Association. FIT is available in select grocery stores or can be purchased online at Amazon.com.

Terry Hastings is the director of communications for the UGA Office of the Vice President for Research.

Authors:
Terry Hastings
Experts/Sources:
Michael P. Doyle
Gennaro Gama
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
CAES researchers look to reduce food waste by extending shelf life 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
A bubbling pot unveils the creation of a fish broth infused with succulent shrimp. CAES News
UGA Extension experts search for safe seafood broth recipe 12/10/24 Cal Powell
Safe recipes for canning chicken and other meat stocks are plentiful, but when it comes to seafood, the options are limited. Currently there are no research-based, validated recipes for safely canning seafood broth at home, only recipes developed for taste and flavor. A team of University of Georgia scientists are conducting an exploratory study they hope will lead to validated seafood broth recipes for home canners.
Placing in the top 0.05% of all scholars worldwide, Casimir Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions. CAES News
CAES food scientist named inaugural Highly Ranked Scholar by ScholarGPS 12/09/24
With over 30 years of research at the University of Georgia, renowned College of Agricultural and Environmental Sciences food scientist Casimir Akoh was named an inaugural Highly Ranked Scholar by ScholarGPS earlier this year. Placing in the top 0.05% of all scholars worldwide, Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions.
Holidaydinner CAES News
Holiday food safety 101: Tips to avoid foodborne illness from UGA Extension experts 12/04/24 Jordan Powers
The holiday table: For many, it is the highlight of the season, packed with roast turkey, savory stuffing, homemade pies and perhaps a cold glass of eggnog. It is also a place where bacteria can linger, turning a holiday gathering into a very different type of party. As holiday menus are planned and grocery lists assembled, Carla Schwan, University of Georgia Cooperative Extension food safety specialist, urges home cooks to remember one key rule. Keep hot foods hot and cold foods cold.
Thermal imaging technology could improve the production of fruits and vegetables. CAES News
Thermal imaging may help fruits, veggies stay fresher longer 10/28/24 Savannah Peat
Before your favorite produce arrives at the grocery store, it must be carefully harvested and maintained across long stretches of time. A recent University of Georgia review suggests new temperature measuring technologies could make that process much simpler, amid growing agricultural challenges fueled by fluctuating climates. Maintaining temperature, humidity and light is critical to ensuring fruits and vegetables don’t spoil or deteriorate rapidly. Temperature spikes are the root of adverse outcomes, so monitoring these changes quickly and accurately is key.
Cairo, Georgia CAES News
New funding for UGA faculty to address rural issues 09/16/24 Baker Owens
The Rural Engagement Workshop for Academic Faculty at the University of Georgia has announced the list of funded faculty seed grants to address issues in rural Georgia. The grants offer funding between $5,000 and $10,000 for faculty to engage with rural Georgians on issues that are critical for their communities. The program encourages collaboration between faculty in UGA schools and colleges with faculty in Public Service and Outreach and UGA Cooperative Extension already working throughout rural Georgia.