Current Practices vs. PhytoCentric Solutions

To create PCS Produce™, we start with natural ingredients purified from plants and combine them to create a 100% plant-made sanitizer for lettuce, spinach, and other leafy greens. 
 
In comparisons to treatments with chlorine bleach or hydrogen peroxide, we’ve seen over 1,000x improved protection that lasts for at least 4 weeks.

Not only is PCS Produce™ safer for consumers, it is better for the environment. Chemical sanitizers become inactivated by organic materials. PCS Produce remains active. Thus, water used to wash produce can be reused for multiple batches of produce, leading to extensive water conservation.

In both experiments, lettuce was inoculated with ~ 700,000 E. coli O157:H7 bacteria prior to each treatment method. The figure on the left depicts the amount of E. coli O157:H7 bacteria on lettuce immediately after treatment while the figure on the right shows the amount of E. coli O157:H7 bacteria two weeks after treatment. Our detection limit is 10 bacteria. In both instances, no bacteria were detected after PCS treatment.