Breakthrough Technology Takes Major Step Toward Eliminating Food-Borne Illness.

Anaheim, Calif.--(BUSINESS WIRE)--Oct. 20, 1997--Bonagra Technologies and Services Inc., a premiere developer of post-harvest technologies for the produce and food processing industry, announces a new technology that dramatically reduces the presence of most major food-borne bacteria, including E. Coli 0157:H7, salmonella, listeria and other pathogens on fresh produce.

Known as the Safe-T-Washed Program, this new technology features a "chlorine potentiator" and a state-of-the-art automated interactive monitoring system which together can virtually ensure that produce arrives to the handler risk-free, according to Bonagra's chairman Dr. Abraham Tenzer.

In light of recent outbreaks of food-borne illness related to fresh fruits and vegetables and the recent bill signed by President Clinton, all eyes are currently on the produce industry to see what it plans to do to combat this problem.

Chlorine is routinely used as a sanitizer to wash fruits and vegetables and is specified by the U.S. Food and Drug Administration (Code of Federal Regulations, Title 21, Ch. 1, Section 173.315). However, a recent article published by the Centers for Disease Control (see Note A) points to the inadequacy of using chlorine alone to eliminate food-borne bacteria. According to the article, chlorine is not effective in killing pathogens because it cannot get to germs that can be found in the "crevices, creases, pockets and natural openings" in the skin of the fruit. Furthermore, many fruits and vegetables, as well as the surfaces of some edible leaves and stems, have waxy surfaces that protect surface dirt and germs from being exposed to the chlorine.

Bonagra's "chlorine potentiator" (CP) is a proprietary formulation of food-grade surface active agents listed in the same code as chlorine mentioned above (CFR 21 173.315) and was tested and proven non-toxic and non-irritating in accordance with EPA/FIFRA guidelines. According to Dr. Tenzer, the product's developer, "The CP dissolves these waxes and increases the efficacy and efficiency of chlorine used to kill food-borne pathogens by reducing the tension of water, allowing for better contact of chlorine and facilitating cleansing and dirt removal."

"In addition," Tenzer said, "the CP allows chlorine to work effectively in ranges for temperature and pH where it would not normally be effective. It also dissolves waxy materials and helps the chlorine to easily destroy harmful organisms that may hide in crevices and creases. All of this results in a much cleaner end-product, that is not only safe from food-borne pathogens but also plant pathogens that cause product decay, thus resulting in a substantially extended product shelf life."

The state-of-the-art sanitation monitoring system features sophisticated computer technology that automatically adjusts wash chemicals to pre-programmed levels for pH and chlorine content -- critical factors in maximizing chlorine efficacy, according to Tenzer. "In order for chlorine to be effective, the parameters for pH and chlorine content must be monitored continuously. When combined with the chlorine potentiator, this monitoring system eliminates the potential for human error and virtually guarantees that all loads leave the grower or shipper properly sanitized."

The monitoring system also continuously captures data from all steps of the sanitation process, creating a comprehensive paper trail that can be referred to in the future, if necessary.

The Safe-T-Washed Program is currently being used by a number of grower/shippers for a wide variety of produce, including tomatoes, beans, melons, mangoes, peppers, cucumbers, carrots and squash. In addition, the system is being widely adapted and considered by fresh produce importers. In fact, several grower groups in Mexico are considering implementing the system, and negotiations are currently underway with major South American growers. Growers and shippers who implement the system are also licensed to use a specially designed "Safe-T-Washed" product sticker, an important element in building consumer confidence.

The Safe-T-Washed Program can also be used in processed products, especially the fresh-squeezed juice category coming under serious attack by the FDA. Other applications include sanitation in supermarket processing rooms or restaurants, and a household product is under development that will allow consumers to safely and effectively wash produce at home.

Founded in 1988, Bonagra is a leader in the development of pre- and post-harvest technologies for the produce industry. Dr. Abraham Tenzer is a leading biochemist who has been involved in the development of pre- and post-harvest technologies for more than 35 years. As a member of the Scientific Task Force convened by the International Fresh-Cut Produce Association and the Western Growers Association, Tenzer was an active participant in developing the recently introduced Voluntary Food Safety Guidelines for Fresh Produce. -0-

Note A: Beuchat, Larry FL And Ryu, Jee-Ho in' Produce Handling and Processing Practices, Emerging Infectious Diseases, Volume 3, Number 4.

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