ITW launches ‘chameleon’ sanitation towels

Sertun towels from ITW change color to indicate the proper amount of sanitizer is present or insufficient.

Sertun hand and surface sanitation towels from ITW change colors to indicate when they contain insufficient sanitizing chemicals.

ITW Professional Brands has introduced Sertun Rechargeable Sanitizer Indicator Towels. The towels change from blue to yellow if they do not contain sufficient amounts of sanitizer; this ensures food producers and foodservice staff are in compliance with health codes.

Preventing pathogens

Tara Millar, Sertun product manager, said improper sanitation can lead to foodborne illness, which can damage a food firm’s brand and reputation.

Health code violations and fines can add up, but they are just the tip of the iceberg,” she said.

Eliminating illness

According to the US Centers for Disease Control and Prevention (CDC), 48m US consumers fall ill from consuming pathogen-contaminated food every year. The Sertun towel is designed to eliminate exposure from pathogens.

The towel’s color changes when sanitizer is depleted. When the towel is recharged with sanitizer, the towel recharges and turns blue again; if it no longer turns color, new product is needed.

Favorable feedback

Millar said the towels, which have been in development and testing for several years, are receiving favorable initial feedback.

We’ve received an overwhelmingly positive reception to the soft launch from distributors and expect a huge market response,” she said.

ITW Professional Brands will be exhibiting the Sertun towels at the National Restaurant Association (NRA) exhibition and conference, scheduled May 17-20 in Chicago. Celebrity chef Robert Irvine, host of the popular Restaurant Impossible series, will appear in the Sertun booth (3472) on Saturday, May 18, from 1pm to 3pm. 

Related News

Food contact locations swabbed on slicers to determine pathogen contamination 1, meat grip; 2, carriage tray; 3, gauge plate; 4, slicer blade; and 5, blade cover

Pathogen transfer and inactivation on deli foods and slicers

Continental Carbonic dry-ice blasting technology reportedly consumes less water and cleans faster than conventional equipment.

Dry-ice blasting stops food pathogens cold

RGF Environmental recommends sanitation managers tackle airborne pathogens, in addition to surface contaminants.

RGF recommends air offense against food pathogens

Atmosphere's EPA application approval process is in the beginning stage

Western Graphite to acquire Atmosphere Global

Jeff Mitchell of ChemStar says proper employee training is key to a food operation's sanitation program.

Wisdom trumps washing in effective sanitation programs

Food conveyors, such as Dynamic Conveyor's DynaClean, must be able to be quickly cleaned and sanitized.

Speedy sanitation guards against deadly downtime

DuPont will be showcasing its BAX System real-time PCR assay at the Food Safety Summit.

Food Safety Summit spotlights sanitation and inspection

Carometec sanitation equipment designed to aid in FSMA compliance

Sanitation equipment aims to help processors with FSMA compliance

Because every food production facility is different, every location in a food firm needs its own sanitation plan and procedures. Photo: Hormel Foods

Hormel: Food sanitation is everyone's business

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.