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2017 will be ‘breakout’ year for SDC-based tech adoption – PURE Bioscience

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By Joe Whitworth+

13-Jan-2017
Last updated on 13-Jan-2017 at 09:28 GMT2017-01-13T09:28:11Z

PURE Bioscience products contain Silver Dihydrogen Citrate
PURE Bioscience products contain Silver Dihydrogen Citrate

Food safety challenges this year will include persistent outbreaks and recalls and increasing US Department of Justice (DOJ) scrutiny, according to PURE Bioscience.

The creator of the patented silver dihydrogen citrate (SDC) antimicrobial said the number of foodborne outbreaks and related recalls are persisting which negatively impacts brand value and has financial and legal consequences for the companies involved and their supply chains.

PURE Bioscience added the DOJ is increasing its investigation of food safety practices and activity and bringing criminal charges against implicated company executives.

Revenues from PURE Hard Surface, EPA registered food contact surface and environmental disinfectant, were at a +$2m annualized run rate during 2016.

With the Food Safety Modernization Act (FSMA) the FDA is stepping up compliance and enforcement through increased inspections of manufacturers and processors, especially in preventive controls and environmental monitoring programs.

The USDA, under its Salmonella Action Plan, is increasing the frequency of testing, and will be posting companies food safety performance online.

Chipotle Mexican Grill adopted PURE Hard Surface in late 2016 to tackle Norovirus and other viruses and bacteria.

PURE Bioscience said take up is being driven by its ability to eradicate and prevent Listeria.

Four produce firms have been testing PURE Control to eliminate Salmonella, E. coli and Listeria in product sold to consumers. One is moving testing from pilot to an operating plant.

Hank Lambert, CEO, said 2017 will be a breakout year for PURE.

“We believe we are uniquely positioned…to offer solutions to the industry’s most pressing challenges of implementing preventive controls and environmental monitoring; reducing the risks of food contamination and foodborne illness outbreaks, and the attendant financial and legal consequences; and protecting companies’ most valuable assets, their brands.”

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