Introducing Antimicrobial Fruit & Vegetable Treatment Photo size is:

Produce Food Safety Issues Lettuce and other leafy vegetables were associated with more food-borne illnesses that any other commodity (CDC, 2013) Incidents are increasingly visible Supplier control difficult 2012 Spinach, Mixed Greens Ground Beef, Raw Tuna, Mangoes, Cantaloupe, Peanut Butter Ricotta Cheese 2010 Peppers, HVP, Shell Eggs, Sprouts (2), Chicken Casserole, Raw Milk 1999 Unpast. Juice Eggs, Chicken, Beef, Pork 2002 Ground Beef (2) RTE Turkey & Chicken 2006 Bagged Spinach, Restaurant Lettuce 2008 Peppers, Tomatoes, Cereal Milk, Pork Lunch Meat 1994 Ice Cream 1997 Ground Beef 1993 –E. coli O157:H7 in undercooked hamburgers at a west coast hamburger chain resulted in more than 500 confirmed illnesses and 4 deaths. Record settlements of over $50 million. The company established a world class food safety program, requiring suppliers to test for E. coli O157:H7, which required implementation of antimicrobial interventions to reduce prevalence of E. coli O157:H7 BEFORE regulations went into effect. Note, ground beef outbreaks and recalls continue, with major events in 1997, 2002, and 2007 Fresh produce outbreak continue and have had significant impact on customers and consumer confidence. For example, 2006 –Bagged spinach associated with E. coli O157:H7 caused 198 illnesses and 3 deaths in 25 states, Canada, Iceland, Taiwan. Cost to industry more than $100 million because spinach trade was halted until the source of the outbreak was identified Drove development of Good Agricultural Practices metrics for on farm testing, which were implemented in the California marketing agreement Demonstrates need for antimicrobial solutions to prevent the spread of contamination during processing Foods once thought to be perfectly safe like peanut butter and dry cereal demonstrate that low level contamination can be found to cause illness and have a significant impact on the supply chain and consumer confidence: 2007 – Salmonella in consumer peanut butter caused illness in 628 people in 47 states. The estimated cost to the manufacturer was $50-60 million Environmental hygiene and maintenance issues were identified as root causes of the outbreak 2009 – The current commercial peanut butter outbreak demonstrates to breadth of issues that can be created in the supply chain with over 600 people ill and 8 deaths in 44 states as of February 12, 2009. Potentially contaminated products were sent to over 1000 firms Over 2000 products have been recalled Sale of non-impacted consumer peanut butter products is down 25% These outbreaks provide examples of the continued need for basic cleaning and sanitation, enhanced technologies that can treat produce and meat products, and knowledge based food safety management programs, audits and training to enhance the safety of food, protect brands, and improve consumer confidence. International outbreaks 1996 – variant Creuzfeld Jakob Syndrome related to BSE in cows 1999 – Dioxin in Belgian eggs, chicken, beef, and pork 2008 – dioxin in Irish pork, Melamine in Chinese milk, Listeria in Canadian lunch meat 1998 Cereal 2003 Green Onions 2007 Ground Beef (2) Pot Pies, Peanut Butter Chili Sauce 2009 Cookie Dough Milk Powder, Peanut Butter, Pistachios 2011 Sprouts- Ground Turkey, Cantaloupe Cantaloupe 1993 QSR Burgers 1996 Unpast. Juice Mad Cow 2000 Steak House 2005 Bagged Lettuce Salmonella Listeria E. coli O157:H7 Hepatitis A Botulism Chemical 2

Cost of Food-borne Illnesses Direct Costs of an Outbreak ~$75K* per establishment in Legal fees Medical claims Lost wages Sanitizing costs Business Risk Potential tens of $ millions in lost sales across a chain Word of mouth and social media Traditional media coverage Regulatory action Public Health Risk Estimates: 48 million cases** of foodborne illness in the US annually 120,000 hospitalizations 3000 deaths *NRA estimate **http://www.cdc.gov/foodborneburden/

Risks of Current Water Washing Practices Recent studies have demonstrated washing [with water] to fall short of the complete removal of organisms The Food Code requires all fresh produce, except commercially washed, pre-cut, and bagged produce, to be thoroughly washed under running, potable water or with chemicals (or both) If produce is soaked in water alone, pathogens can be transferred to non-contaminated produce Therefore, it is important to follow practices that minimize pathogens in the water or on the surface of produce

Antimicrobial Fruit & Vegetable Treatment 5 Antimicrobial Fruit & Vegetable Treatment Only foodservice produce wash with FDA clearance and EPA registered1 Effective on both whole and further processed produce Reduces pathogens* on the surface of further cut produce Reduces spoilage organisms Costs less than a penny per plate Cleans off waxes and residues and can enhance appearance Quick and convenient use No rinse required Controlled dispensing Leaves no aftertaste or smell Remove summary statement box if not applicable Reduces 99.9% of E. coli, Listeria and Salmonella* in wash water for raw agricultural commodities *Pathogens: E. coli O157:H7, Listeria monocytogenes and Salmonella enterica 1Product claims are registered with US EPA and updated label may be in review with state agencies. Please review product label for Claims and Direction for Use. (RLD)

Washed in Ecolab’s Antimicrobial Fruit & Vegetable Treatment 6 Cleaning Properties Washed in Ecolab’s Antimicrobial Fruit & Vegetable Treatment Washed in Water Remove summary statement box if not applicable

Benefits of Washing with AFVT1 7 Benefits of Washing with AFVT1 AFVT Water Chlorine Reduces 99.9% of pathogens in wash water* Reduces pathogens on surface of further processed produce** vs. water No aftertaste or smell Reduces spoilage organisms No rinse required Visible dispensing (proof of delivery) Enhances produce appearance Formulated for reliable dispensing in Foodservice Show competition and how our product compares *Pathogens: E. coli O157:H7, Listeria monocytogenes and Salmonella enterica for raw agricultural commodities **In a study using water as a control 1Product claims are registered with US EPA and updated label may be in review with state agencies. Please review product label for Claims and Direction for Use. (RLD)