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 the illness-causing pathogens – so our foodservice customers needed a way to ensure their fruits and vegetables wouldn’t make people sick.
Your success depends on satisfying your guests and managing your risks. At Ecolab, we help you raise the bar for both. We work with you to help make food safety routine throughout your entire operation. Our industry experts use the latest research to keep you ahead of the curve. And our integrated approach delivers innovative food safety solutions that help protect your guests, your brand and your business.