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PRO-SAN®
Patent
No. 5,143,720
EPA Registration No.
71094-1
Patent No. 5,280,042
EPA Registration No.
034637-OH-001
Cleaner and Sanitizer for Food Contact Surfaces and Fruit/Vegetable
Wash
The best, safest and most versatile bactericide
on the market today.
Triple Action!
PRO-SAN® has three different functional properties of
cleaning, sanitizing and chelating. One product does the work
of three.
Fast Action & Broad Spectrum
PRO-SAN® kills 100 million bacteria in 30* seconds. Effective
against both gram positive and gram negative bacteria with
99.999% efficiency .
*(Evaluated by the AOAC suspension tests against Staph. aureus
and E. coIl).
Biodegradable and safe food grade ingredients
The food grade ingredients and emulsifying agent of PRO-SAN®
do not produce carcinogenic by-products or free radicals.
Leaves fruit and vegetables naturally clean without
residue
PRO-SAN® treated fruits and vegetables maintain their original
taste and flavor. PRO-SAN® enhances their natural color. PRO-SAN®
is not soap and does not leave residue on fruits and vegetables
that can ruin the taste.
Comparison of Microbicidal Efficiency
of PRO-SAN® and HYPOCHLORITE (Bleach) (99.999% Kill in 30 Seconds)

Tested using the in-vitro suspension test (essentially
by the A.O.A.C. Germicidal and Detergent Sanitizer Test as
modified by Lopes, 1986 0. Dairy Science, 69:2791-96). CHLOROX®
was used as the source of available Cl2 (hypo chlorite). The
test interprets lethal activity greater than 99.999% as PASS
and less than 99.999% as FAIL.
Compare PRO-SAN® with Other Sanitizers
Used on Fruits and Vegetables!

Crystal Clear PRO-SAN® is colorless,
odorless, biodegradable & free of animal products. PRO-SAN®
is a product of patented technology.
PRO-SAN® is so safe that the US EPA has approved it as
a no rinse sanitizer, which means it does not require potable
water rinse after using on hard surfaces and draining the
surface air dry.
Many Uses:
Washing fruits and vegetables; Misting on produce shelf to
reduce shrinkage and bacteria build-up; Cleaning & Sanitizing:
Food contact surface; sinks drain and cutting boards, counter
tops, forks, knives, dishes, utensils, and salad preparation
surfaces in kitchen, restaurants, other eating establishments,
dairies and food processing plants as well as for soft ice
cream, juice, and vending machines; breweries: does not reduce
foam-head.

Simplifies your work load
- Fresher look
- Reduced spoilage
- Environmentally safe
- Ease & safety of handling
- Convenient to store & transport
- Helps eliminate the risk of food-borne infections
- Misting produce to reduce shrinkage and bacteria
build-up

PRO-SAN® is available as concentrated
powder or ready-to-use liquid.
EPA registered sanitizer with USFDA
and USDA approved ingredients.
Comparative
Microbicidal Activity of PRO-SAN and Hypochlorite (Chlorine
Bleach)
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Test
Bacteria
|
Challenge
cfu/ml
|
Lethal Activity After Contact Time
(surviving number of cells(cfu/ml) & pass ˘ or fail X)
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PRO-SANTM
30 sec 60 sec
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Available Cl2*
50 ppm
30 sec 60 sec
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Aeromonas hydrophila
ATCC 7965
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33 x 106
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0, 0
(˘)
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0, 0
(˘)
|
0, 0
(˘)
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0, 0
(˘)
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Escherichia coli
O157:H7
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14.2 x 106
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0, 0
(˘)
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0, 0
(˘)
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0, 0
(˘)
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0, 0
(˘)
|
|
Listeria monocytogenes
ATCC 7644
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13.5 x 106
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3, 4
(˘)
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0, 0
(˘)
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T, T
(X)
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T, T
(X)
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Pseudomonas aeruginosa
ATCC 10145
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46 x 106
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4, 0
(˘)
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0, 0
(˘)
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158, 165
(X)
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105, 121
(X)
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Salmonella typhimurium
ATCC 7823
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63.5 x 106
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0, 0
(˘)
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0, 0
(˘)
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T,
T
(X)
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T, T (X)
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Staphylococcus aureus
ATCC 6538
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13.2 x 106
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0, 0
(˘)
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0, 0
(˘)
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0, 0
(˘)
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0, 0
(˘)
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Shigella sonnei
ATCC 9290
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21.8 x 106
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0, 0
(˘)
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0, 0
(˘)
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1, 0
(˘)
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0, 0
(˘)
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Vibrio cholerae
ATCC 9458
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84 x 106
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1, 0
(˘)
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0, 0
(˘)
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T, T (X)
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T, T (X)
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Yersinia enterocolitica
ATCC 23715
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33.5 x 106
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0, 0
(˘)
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0, 0
(˘)
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T, T (X)
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191, 186
(X)
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Tested using the in-vitro suspension test (essentially by the A.O.A.C.
Germicidal and Detergent Sanitizer Test as modified by Lopes,
1986 (J. Dairy Science, 69:2791-96). CHLOROX was used as
the source of available Cl2 (hypochlorite). T
= Too Numerous To Count (Fail). The test interprets lethal
activity greater than 99.999% as PASS (˘) and less than
99.999% as FAIL (X) .
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