A recent study by the U.S. Centers for Disease Control and Prevention showed that lettuce and other leafy green vegetables are the largest source of foodborne illnesses in the U.S. Each year, about 2.2 million people get sick from eating contaminated leafy vegetables – which is about 23 percent of the 9.6 million annual cases. Water alone won’t kill the illness-causing pathogens – so our foodservice customers needed a way to ensure their fruits and vegetables wouldn’t make people sick.
We responded by developing Antimicrobial Fruit and Vegetable Treatment (AFVT), a breakthrough product that reduces the risk of foodborne illness outbreaks related to ineffective produce washing in foodservice operations. AFVT reduces 99.9 percent of the pathogens E. coli, Listeria and Salmonella in wash water*. It is the industry’s first no-rinse produce wash to earn both Environmental Protection Agency (EPA) and Food and Drug Administration (FDA) clearance for pathogen reduction in the water for whole produce and on the surface of cut fruits and vegetables.
We’re helping foodservice operators protect customers from foodborne illness with our patent-pending product that works in just 90 seconds with no rinse required.
And AFVT doesn’t just remove contaminants that cause illness – it also enhances the appearance of produce, reduces bacteria that cause spoilage and leaves no smell or aftertaste. The controlled dispensing system makes using the product as easy as turning on a tap, and one sink-full can clean a day’s supply of fresh fruits and vegetables – up to 200 pounds – making it affordable, easy and efficient to use in a busy commercial kitchen.
*Pathogens: Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica. For fruit and vegetable raw agricultural commodities (RACs) when used according to the label instructions.