FOOD SAFETY MADE EASY A recent study by the U.S. Centers for Disease Control and Prevention showed that lettuce and other leafy green vegetables are the largest source of foodborne illnesses in the U.S. Each year, about 2.2 million people get sick from eating contaminated leafy vegetables – which is about 23 percent of the 9.6 million annual cases. Water alone won’t kill theWe’re helping foodservice operators protect customers from foodborne illness with our patent- pending product that works in just 90 seconds with no rinse required. illness-causing pathogens – so our foodservice customers needed a way to ensure their fruits and vegetables wouldn’t make people sick. We responded by developing Antimicrobial Fruit and Vegetable Treatment (AFVT), a breakthrough product that reduces the risk

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