References
Every fact on our site, and where it comes from.
Sources
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Centers for Disease Control and Prevention (CDC). "Foodborne Illness Source Estimates." Produce accounted for nearly half (46%) of foodborne illnesses, and leafy vegetables accounted for the most illnesses of any single food category. Based on Painter et al., "Attribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities by Using Outbreak Data, United States, 1998–2008," Emerging Infectious Diseases (2013).
https://www.cdc.gov/food-safety/php/data-research/foodborne-illness-sources/index.html
Used for: The "Why produce matters" headline on Home.
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Centers for Disease Control and Prevention (CDC). "Burden of Foodborne Illness: Findings." Estimates that each year roughly 1 in 6 Americans (about 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.
https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html
Used for: The 48 million statistic on Home, and germs like E. coli, Salmonella and Listeria.
Afari, G.K., Hung, Y.-C., & King, C.H. (2015). "Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions." Journal of Food Science, 80(8), M1815–M1822.
University of Georgia EO Water Lab publications list
Used for: The Science page, the Home "Grounded in research" section, and the "Effective" benefit card..
Afari, G., Hung, Y.-C., King, C.H., & Jadeja, R. (2014). "Efficacy of Neutral Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items Using Modified Washing Procedures and Simulated Food Service Operation Conditions." International Association for Food Protection Annual Meeting, abstract P1-146.
https://iafp.confex.com/iafp/2014/webprogram/Paper6478.html
Used for: The "Up to 99.999% reduction" result on The Science page.
Afari, G.K. (2014). "Efficacy of Neutral Electrolyzed Water in Inactivating Escherichia coli O157:H7 and Salmonella… under Simulated Food Service Conditions." M.S. thesis, University of Georgia.
https://openscholar.uga.edu/record/21117/files/afari_george_k_201408_ms.pdf
U.S. Patent No. 9,399,823 B2, "Electrochemical Activation of Water," Shanahan et al., issued July 26, 2016.
U.S. Patent No. 9,309,601 B2, "Electrochemical Activation of Water," Shanahan et al., issued April 12, 2016.
Statements about how to use Fresh Rinse reflect our product directions. Always follow label directions.