Natural antimicrobial for fresh produce

Friday, 28 August, 2009 | Supplied by: Vic Cherikoff Food Services Pty Limited



Herbal-Active is a freshly fragrant, pale green powder which contains a naturally derived mixture of essential oils from common culinary herbs. A simple 1% solution of Herbal-Active in water and used as a dip will safely and effectively work as a powerful antimicrobial, removing the moulds which accelerate the spoilage of food and also kill the food pathogens which can make people sick.

Any greens, fruits, vegetables, meats and seafood can be easily dipped and given an extended shelf life as moulds and bacteria are killed. Without these, fruits such as strawberries, cherries, raspberries and other soft fleshed berries; even melons, pineapples, mango and other cut fruit for fruit salads; vegetables such as zucchini, cucumbers, cut squash and pumpkins and so on, can last up to weeks longer, remaining good to eat for all this time. Wastage is reduced and the sell period improved.

Then the other major benefit is that food pathogens, the organisms responsible for the food poisoning outbreaks, are destroyed making the food as pure as it should be.

Online: www.cherikoff.net
Phone: 02 9554 9477
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