Breaking News on Food Safety & Quality Control

ITW launches ‘chameleon’ sanitation towels

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By Jenni Spinner+

12-May-2014
Last updated the 13-May-2014 at 13:14 GMT

Sertun towels from ITW change color to indicate the proper amount of sanitizer is present or insufficient.
Sertun towels from ITW change color to indicate the proper amount of sanitizer is present or insufficient.

Sertun hand and surface sanitation towels from ITW change colors to indicate when they contain insufficient sanitizing chemicals.

ITW Professional Brands has introduced Sertun Rechargeable Sanitizer Indicator Towels. The towels change from blue to yellow if they do not contain sufficient amounts of sanitizer; this ensures food producers and foodservice staff are in compliance with health codes.

Preventing pathogens

Tara Millar, Sertun product manager, said improper sanitation can lead to foodborne illness, which can damage a food firm’s brand and reputation.

Health code violations and fines can add up, but they are just the tip of the iceberg,” she said.

Eliminating illness

According to the US Centers for Disease Control and Prevention (CDC), 48m US consumers fall ill from consuming pathogen-contaminated food every year. The Sertun towel is designed to eliminate exposure from pathogens.

The towel’s color changes when sanitizer is depleted. When the towel is recharged with sanitizer, the towel recharges and turns blue again; if it no longer turns color, new product is needed.

Favorable feedback

Millar said the towels, which have been in development and testing for several years, are receiving favorable initial feedback.

We’ve received an overwhelmingly positive reception to the soft launch from distributors and expect a huge market response,” she said.

ITW Professional Brands will be exhibiting the Sertun towels at the National Restaurant Association (NRA) exhibition and conference, scheduled May 17-20 in Chicago. Celebrity chef Robert Irvine, host of the popular Restaurant Impossible series, will appear in the Sertun booth (3472) on Saturday, May 18, from 1pm to 3pm. 

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