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Loose fresh lettuce and spinach leaves on a blue conveyor belt in a processing facility

E. coli control

Clean Works is a waterless, gas-phase treatment that reduces E. coli on leafy greens, tomatoes and food-contact surfaces, with no wash water and no residue.

Request E. coli dataSee the results

Where E. coli comes from

It often arrives with the product.

E. coli can reach leafy greens and tomatoes in the field, before they ever get to your plant. Once it's inside, it can spread to knives, conveyors and anything else the product touches.

Water-based washes can spread contamination from one product to the next through shared or recirculated water. Clean Works removes the water from the step entirely.

Waterless
No shared wash water, which reduces the risk of cross-contamination.
Residue-free
Hydroxyl radicals dissipate into water and oxygen. Nothing is left on the product.
Fast
In many applications, treatment occurs in 30 seconds or less.
Third-party validated
Tested with universities, independent laboratories and government research organizations.

Third-party results

E. coli reduction on produce and surfaces.

These are the E. coli results from our validation library so far. Results vary with the product surface, treatment conditions and how the product is presented.

Whole tomatoes on the vine

Tomatoes

Product
Whole tomatoes
Target
Salmonella | E. coli
Result
log reduction
Whole-leaf iceberg lettuce

Lettuce

Product
Whole leaf iceberg
Target
E. coli
Result
log reduction
Stainless-steel butcher knife

Metal

Surface
Butcher knife
Target
E. coli
Result
log reduction
See all validation results

How it works

How Clean Works inactivates E. coli.

Hydrogen peroxide, UV-C light and ozone combine to generate hydroxyl radicals that attack microorganisms on contact, then dissipate into water and oxygen.

Activate

UV-C light activates ozone and hydrogen peroxide inside the treatment chamber.

Generate

Highly reactive hydroxyl radicals are generated throughout the treatment environment.

Destroy

The radicals attack microorganisms on exposed surfaces, damaging cell membranes, proteins and DNA and causing microbial inactivation.

Dissipate

After treatment, the hydroxyl radicals dissipate into water and oxygen, leaving behind no residue.

Where it fits

E. coli control across your operation.

Loose fresh lettuce and spinach leaves on a blue conveyor belt in a processing facility

Fresh Produce

Reduce foodborne pathogens and spoilage organisms while maintaining product quality and freshness.

Explore Fresh Produce
Individually quick frozen strawberries, blueberries, raspberries and mango covered in frost

Frozen & IQF

Reduce microbial risks that can persist through freezing without introducing a wet treatment or heat.

Explore Frozen & IQF
Raw chicken wings and thighs in open foam trays on a stainless-steel table

Meat & Protein

Add an additional microbial control step for raw and cooked proteins without relying on heat or high pressure.

Explore Meat & Protein
Stacked reusable plastic containers on a conveyor in a distribution facility

Equipment, Packaging, and Food-Contact Surfaces

Decontaminate processing equipment, packaging, and other food-contact surfaces, including complex areas that can be difficult to reach with conventional treatments.

Explore Equipment & Surfaces

FAQs

E. coli control questions.

Yes. In third-party studies, Clean Works reduced E. coli on whole-leaf iceberg lettuce, whole tomatoes and a stainless-steel butcher knife.

Additional E. coli validation data is available upon request.

Request E. coli data

See the E. coli results for your product.

Tell us what you process and where E. coli worries you. We'll send the validation data that fits your product and a first look at where Clean Works could sit in your line.

  • Product-specific E. coli results
  • Treatment time and integration options
  • No obligation, no sales pitch