Torture Test Research Proves FIT Fruit and
Vegetable™
Wash Effectiveness
Washington
State University and University of Idaho
Research Confirms
FIT Outperforms Chlorine
CINCINNATI, April 26 /PRNewswire/
-- New findings released today during the
FreshTech Produce Safety Summit prove FIT
Fruit and Vegetable Wash outperforms chlorine
by killing 99.9999 percent of harmful bacteria
in dirty processing water. In the first
test(1) of its kind, Washington State University
and the University of Idaho's collaborative
study tested the effectiveness of FIT versus
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," said
Jeff Kronenberg, food processing specialist
at the University of Idaho and lead researcher
involved in the study. Kronenberg said the
methodology used in this study is much more
realistic than other tests that focus on
killing bacteria in pure, distilled water.
Those in the industry know fresh pack potato
operations present very challenging conditions
since the flume water has a lot of soil.
"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," Kronenberg stated.
Fresh,
ready-to-eat produce has become a focal
point in transmitting food-borne human pathogens
including E.Coli, evidenced by last fall's
massive outbreak and recall of bagged spinach.
Typically, chlorine-based chemicals are
used to sanitize produce. Consumer demand
for more natural, "environmentally-friendly"
alternatives has led the industry to utilize
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.
Nothing Yet Tested Compares to FIT
The University study was conducted through
a potato packing operation trial and a separate
in vitro test in the University laboratory
to validate the results. Each test was repeated
multiple times for confirmation. In both
settings 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
FIT can be considered as a process kill
step in controlling cross contamination,
whereas chlorine dioxide would not be an
effective Hazard Analysis Critical Control
Point (HACCP) under the same dirty water
conditions.
How FIT Works
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 every day 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(2)
found that the use of FIT resulted in produce
that could not be differentiated taste-wise
by the panelists from produce washed with
water. Todd Wichmann, chemical engineer
and president of HealthPro Brands said FIT
also is much safer for produce processors
to use, since chlorine compounds can burn
the skin and release dangerous chlorine
gas to exposed workers.
Produce Distributors Beginning to
Switch to FIT
Caruso, Inc.(R) a privately held, fresh
food distribution and repack company based
in Cincinnati, has already begun using FIT
to wash its products and indicating such
with a seal on their "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(R) based in Idaho
Falls, Idaho which grows and packs a variety
of potatoes (with the FIT seal) and Six
L's Packing Company(R) based in Immokalee,
FL which grows and packs a variety of tomatoes
(containing 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."
More About FIT
FIT is available in select grocery stores
or can be purchased on www.fitwash.com.
FIT was originally developed by Procter
& Gamble in 2000 and was sold to HealthPro
Brands Inc. in 2006. FIT is the only produce
wash certified Kosher and recommended by
the American Vegetarian Association.
(1) Efficacy of Produce Wash Product: Use
of Fresh Potatoes as Model System for Evaluating
Pathogen Control in Produce Processing,
Dong-Hyun Kang, Peter Gray, Department of
Food Science and Human Nutrition, Washington
State University and Jeff Kronenberg, Department
of Food Science & Toxicology, University
of Idaho, December 2006
(2) Effect of FIT vegetable wash on the
sensory properties of potatoes ? Difference
test, Washington State University, December
2006
SOURCE HealthPro Brands, Inc.
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