Chiquita FreshRinse Technology To Be Available to Industry

Following years of research and investment, Chiquita Brands is introducing a technology breakthrough for food safety and freshness. The unveiled FreshRinse technology is a new produce wash that reduces microorganisms on leafy greens and maintains freshness. As part of Chiquita's commitment to public health and raising of industry food safety standards, FreshRinse will be made available for license to the entire industry.

"Based on our extensive research, we view FreshRinse as the biggest invention since the start of pre-packaged salads," said Fernando Aguirre, chairman and chief executive officer. "FreshRinse sets a new standard in food safety for the produce industry."

FreshRinse is a scientifically validated advancement that delivers a substantial reduction in microorganisms on leafy greens, including superior microbial efficacy against such pathogens as Salmonella, Listeria monocytogenes and E. coli O157:H7, the company said, adding, After rigorous testing, including challenge studies on suspended and attached pathogen cells, FreshRinse results indicated substantial reduction of food borne pathogens like Listeria, Salmonella and E. coli O157:H7 than chlorine sanitizers, with a third-party pathogen study performed by the National Center for Food Safety and Technology.

In attached cell testing, the technology was shown to deliver a higher reduction for certain pathogens on certain leafy greens and reduce nine times or more of E. coli O157:H7 and Salmonella for Romaine lettuce and Spinach versus chlorine produce washes.

Leading food safety experts who act as advisors to Fresh Express have reviewed the FreshRinse Technology, including Dr. Michael T. Osterholm, PhD, MPH, director, Center for Infectious Disease Research and Policy and professor, Division of Environmental Health Sciences, School of Public Health, University of Minnesota; Dr. David Acheson, MD, managing director, food and import safety, Leavitt Partners, former US Food and Drug Administration (FDA) associate commissioner for food safety and former FDA chief medical officer; and Dr. Robert Buchanan, director and professor, University of Maryland Center for Food Safety & Security Systems; formerly, senior science advisor and director, Office of Science, Center for Food Safety and Applied Nutrition, FDA.

Mike Burness, vice president for global food safety and quality, reiterated the breakthrough nature of the technology and confirmed that significant research had been conducted to demonstrate its effectiveness in a real-world environment, under processing conditions, and conforming to current industry manufacturing standards.
"The results we've seen have shown that FreshRinse delivers outstanding improvements in food safety for leafy greens," said Burness. "We are also very pleased that, after reviewing the technology, we have had such reinforcing responses from Drs. Osterholm, Acheson and Buchanan - three world renowned experts in food safety."

The technology was developed through years of research by Fresh Express principal scientist Dr. Kai-Lai Grace Ho, with support from the company's R&D, food safety, innovations, engineering and manufacturing teams. FreshRinse is a combination of Generally Recognized as Safe (GRAS) and an FDA-approved ingredient that significantly enhances pathogen reduction and retains freshness. It is acceptable for use on both conventional and organic produce, with ingredients that will decompose to environmentally safe and friendly compounds that pose no harm to the environment.

Source: Chiquita