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Sterilox Picks Up 2 Industry Awards

MALVERN, Pa.- On the heels of its product of the year award honors from the Food Consultants Society International, Sterilox Food Safety here, a division of U.K.-based PuriCore, has received two additional major industry awards: NSF International's 2008 Food Safety Leadership Award and the National Restaurant Association's 2008 Kitchen Innovations Award.

"We are honored to be recognized by the prestigious awards from NSF International and the National Restaurant Association," said Denny Romer, Sterilox Food Safety's v.p./foodservice and hospitality. "These awards are continuing industry endorsements of our food safety products and technology and provide further recognition from well-respected foodservice industry leaders that the Sterilox System should be an integral part of any commercial food safety program."

NSF International's Food Safety Leadership Awards Program recognizes key individuals and organizations that demonstrate groundbreaking food safety achievements and leadership in the foodservice industry. The 2008 award recipients will be honored at the Food Safety & Security Summit, March 19 in Washington, D.C.

The NRA Kitchen Innovations program recognizes the most inventive and cutting-edge equipment in the worldwide foodservice market. The Sterilox Food Safety System will be showcased in the exclusive Kitchen Innovations Pavilion at the 2008 National Restaurant Association Restaurant, Hotel-Motel Show on May 17 through 20 in Chicago.

Sterilox provides systems that produce a natural food-safe sanitizer using only salt, water, and electricity. More than 20 leading US supermarket chains (including two of the top five) use the Sterilox Food Safety System to rinse fresh food products and sanitize food contact surfaces to prevent cross contamination of infectious pathogens. The solution is highly effective at killing harmful pathogens and spoilage organisms such as E.coli, Salmonella, Norovirus, Psuedomonas, yeast, and molds. When used on fresh food, the Sterilox Solution reduces the risk of infectious pathogens and enhances the product shelf life.
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