PRO-SAN® our powder concentrate Cleaner and Sanitizer for food Contact Surface and Fruit & Vegetable Wash is free of harmful chemicals like chlorine, hydrogen peroxide or quaternary ammonium compounds and yet is safe, fast acting, and highly effective against bacteria.
Containing only Food Grade and GRAS Ingredients approved by the FDA and USDA It kills 99.999% bacteria making fruits and vegetables safer for you to eat. PRO-SAN® will not destroy or alter vitamins, antioxidants and phytochemicals found in fruit and vegetables.
You can safely sanitize the surfaces that come in contact with food without need for rinsing with water. PRO-SAN® institutional pouch available in 2 sizes to instantly make 1 Gal (3.75 L) or 8 Gal (30 L) of sanitizing solution with tap water.
The entire contents of the product pouch must be dissolved in the required amount of water without dividing the powder in smaller batches as the ingredients may not be evenly distributed.
*Shipping prices listed are for continental US ONLY. Additional shipping fees will apply for other destinations.*
Frequently Asked Questions
Is it safe to use PRO-SAN® on fruits and vegetables?
PRO-SAN® is safe and non-toxic to wash fruits and vegetables. It is made only from USDA and FDA approved food ingredients and/or food additives. It does not contain Chlorine (bleach) or Quaternary Ammonium Compounds (QUATS). It is not soap and will not leave residue on fruits and vegetables.
How do I use PRO-SAN® Powder?
PRO-SAN® powder institutional pouch makes about 8 gallons (30L) of solution with tap water. The entire pouch needs to be used at the same time, since ingredients may separate during transportation. Also available to make 24 oz refill, 32 oz refill, and 1 gallon with tap water.
Immerse fruits and vegetables in PRO-SAN solution for at least one minute, and then rinse with water. The solution may be used for several batches of produce at the same time.
To sanitize food contact surfaces like counters, dishes, utensils, sinks, drains, cutting boards apply PRO-SAN solution for at least one minute. NO NEED TO RINSE with water.
How does PRO-SAN® work?
PRO-SAN® works in three ways:
Cleaning: It cleans away the dirt and soil that may be present on fruits and vegetables
Antimicrobial agent: It kills 99.999% of the bacteria on contact.
Chelating agent: It binds to chemical on produce and washes them away when rinsed.
Makes produce cleaner and look brighter.
Will PRO-SAN® alter the taste of my fruits and Vegetables?
PRO-SAN® is odorless and colorless; it will not alter the taste or impart any color to fruits and vegetables.
Can I wash organic produce with PRO-SAN®?
Organic produce though grown organically can be contaminated with bacteria from the soil or water and handling during shipping. PRO-SAN will not alter the vitamins and nutrients in the produce. It will not leave behind residue on fruits and vegetables.
How is PRO-SAN® used commercially?
PRO-SAN® solution is used to clean produce before packaging to individual stores. It is used as a misting agent on produce to decrease bacteria count and shrinkage and increase shelf life of fruits and vegetables. As a no-rinse sanitizer it is used to treat any surface that comes in contact with food.
Restaurants, Lunch rooms and Cafeteria: sinks, drain and cutting boards, counter tops, forks, knives, dishes, utensils, and salad preparation surfaces in kitchens, Dairies and Food Processing Plants as well as for soft ice cream, juice, and vending machines; breweries: does not reduce foam-head.
Nursing homes and Day care centers
Is PRO-SAN® safe to use around children and the elderly?
Yes. PRO-SAN® is safe for the young and the old alike.
Comparison of Microbicidal Efficiency of PRO-SAN® and HYPOCHLORITE (Bleach)
(99.999% Kill in 30 Seconds)
|Test Bacteria|| ||PRO-SAN™||Hypochlorite 50 ppm
|Aeromonas hydrophila||ATCC 7965|| ||
|Listeria monocytogenes||ATCC 7644||
|Pseudomonas aeruginosa||ATCC 10145||
|Salmonella typhimurium||ATCC 7823||
|Shigella sonnei||ATCC 9290||
|Vibrio cholerae ATCC||ATCC 9458||
|Yersinia enterocolitica||ATCC 23715||
Tested using the in-vitro suspension test (essentially by the A.O.A.C. Germicidal and Detergent Sanitizer Test as modified by Lopes, 1986 (J. Dairy Science, 69:2791-96). CHLOROX® was used as the source of available Cl2 (hypochlorite). The test interprets lethal activity greater than 99.999% as PASS and less than 99.999% as FAIL.
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