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Antimicrobial Wash Reduces Health Risks in Fresh Produce

An Agricultural Research Service (ARS) scientist in Wyndmoor, Pennsylvania, and his collaborators have developed an antimicrobial wash that reduces the risk of foodborne pathogens contaminating fresh produce. Joshua Gurtler and scientists at NatureSeal Inc. have found that a combination of lactic acid, fruit acids, and hydrogen peroxide can be used in a produce rinse for commercial food distributors.

An Agricultural Research Service (ARS) scientist in Wyndmoor, Pennsylvania, and his collaborators have developed an antimicrobial wash that reduces the risk of foodborne pathogens contaminating fresh produce.

 

Joshua Gurtler and scientists at NatureSeal Inc. have found that a combination of lactic acid, fruit acids, and hydrogen peroxide can be used in a produce rinse for commercial food distributors. NatureSeal, based in Westport, Connecticut, already markets an anti-browning wash developed by another ARS team in the 1990's for sliced apples and 18 other types of produce.

 

E. coli, Listeria, Salmonella and other foodborne pathogens sicken approximately 1 in 6 Americans (48 million people) each year. A recent U.S. outbreak of Salmonella associated with cucumbers sickened over 765 people in 36 states and killed 4.

 

First Step+ 10 is designed to reduce those numbers, and is expected to be used in the commercial flumes and rinse tanks that wash fresh produce, Gurtler says. The ingredients are all classified as Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration (FDA). The wash also has been approved for use in Canada; is U.S. Department of Agriculture (USDA) certified organic; is biodegradable; and does not affect the taste, texture, smell, or appearance of produce.

 

Read more at http://www.ars.usda.gov/is/pr/2016/160120.htm

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