An antimicrobial product used to disinfect and sanitize food contact surfaces in the restaurant and manufacturing industries is now being tested directly on food and has shown a “materially significant reduction” in Salmonella contamination on poultry. That’s according to Hank Lambert, CEO of PURE Bioscience Inc. of El Cajon, CA, the company that created and patented its silver dihydrogen citrate (SDC) product about a dozen years ago. SDC is a colorless, odorless and low-toxicity liquid containing silver ions, citric acid, water and other ingredients. Bacteria respond to the citric acid as a food source, and the active ingredients in SDC then cause irreversible damage to the microorganism’s DNA, reproductive functions stop, and the organism dies. The company claims that its product has 30-second bacterial and viral kill times and 24-hour residual protection. Salmonella is a serious problem in the poultry industry, and infection from the bacteria is a common source of foodborne illness. The U.S. Centers for Disease Control and Prevention estimates there are 1.2 million illnesses linked to Salmonella bacteria each year, with about 23,000 hospitalizations and 450 deaths. PURE® Hard Surface is registered with the U.S. Environmental Protection Agency for food surface decontamination applications, and SDC has been determined Generally Recognized as Safe (GRAS) for use as a biocide on food processing equipment, machinery and utensils. Besides Salmonella, the company notes that the SDC formula in PURE® Hard Surface is also effective on hazardous food pathogens such as E. coli and Campylobacter, as well as on a several types of viruses and fungi. PURE Bioscience’s new product, as yet unnamed, along with test results and other information, is about to be submitted to the U.S. Food and Drug Administration and the U.S. Department of Agriculture for potential regulatory approval for direct food contact as a processing aid for poultry. Lambert told Food Safety News that Dr. James Marsden of Kansas State University’s Animal Science and Industry faculty has tested the SDC formula on poultry and is now embarking on additional tests of the product on produce (lettuce, cilantro and spinach) and meat (beef, pork, lamb and veal). “The results showed that the combination of treatments has the potential to reduce Salmonella on raw poultry products to levels below the detection limit when SDC is included in the process,” notes a company statement. Marsden will be preparing the submissions to USDA and FDA, which the company indicates would be made before the end of May. “These are specific approvals for specific food groups,” Lambert explained. “We would have to go through the [Food Contact Notification] process for produce and for the other meats. We might use different applications and dilutions.” PURE Bioscience has recently been repositioning itself to focus more on the food industry, said Lambert, who previously managed the food safety services business for Underwriters’ Laboratories (UL) and has also worked as a food industry and consumer products executive. He joined the company as CEO this past September in order to move the new agenda forward. “I was instantly attracted and interested in a food safety solution to take antimicrobial applications in the food industry to the next level and provide an increased level of protection against the pathogens that are so persistent throughout the food industry,” he said. Lambert said the next step would be arranging for pilot plant testing in USDA-inspected poultry processing plants. If everything goes well, he said that federal agency regulatory approvals could be in place by the end of the year.

  • John Clemence

    This is promotional information for a product that belongs in Industry Literature and not Food Safety News. I do not recall similar announcements for other products and I hope it is not the start of a trend. I do not want to see Food Safety News turned into a source that just repeats product press releases.

  • Elaine McFadden, MPH

    All of these “tools of the trade” for food companies are used to clean up all of their dirty production practices. Just look at how they raise these animals. Given antibiotics daily to make them gain weight faster (kills good bacteria in gut and that in turn causes weight gain). Without them they would die as living conditions so horrific. Also arsenic, something finally admitted by Federal government. So yes we are eating it too. Instead why don’t you clean up your act factory farmers. Those hen houses need to be burned down as just petri dishes for salmonella. The bacteria are bred in those closed conditions and not just any bacteria, but the antibiotic resistant kind. Learn more:–organic-meats.html

  • Kitsy WooWoo

    “SDC is a colorless, odorless and low-toxicity liquid containing silver ions, citric acid, water and other ingredients.”

    How low? Relative to what? “Nontoxicity” would be better.

  • flame

    Assuming SDC has low toxicity and is considered safe under GRAS what about when it’s used in combination with other disinfectants/antibacterial/antivirals/etc? What is the long term health ramifications for the so-called low toxicity SDC? Glad to say I don’t eat poultry or any farm animals.