Nature is Powerful

We’ve harnessed the power of natural, food-grade, and GRAS ingredients as the force behind Pro-San products.

Active Ingredient List

Citric Acid (Pro-San L)

Citric acid is found naturally in citrus fruits, especially lemons and limes. It's what gives them their tart, sour taste. Citric Acid is the primary active ingredient of Pro-San L and Pro-San PC.

Lactic Acid

Lactic acid is naturally occurring in pickled vegetables, sourdough bread, beer, wine, sauerkraut, kimchi, and fermented soy foods . We harnessed the potential of pickle power into a powerful active ingredient in our Pro-san Products: Pro-San LC and Pro-San LCR.

Phosphoric Acid

Phosphoric acid is typically used for pH control in the food industry, for example in the manufacture of cheese products, fats, and shortenings. It is also used in the beverage industry in soft drinks, particularly cola. We use Posphoric acid as an active ingredient in Pro-San LC and Pro-San LCR.

Research & Publications.

Microcide Publications from website Feliciano. L.. Lee. J., Lopes. J., Pascali, M.A. 2010. Efficacy of sanitized ice in reducing bacterial load on fish fillet and in the water collected from the melted ice. Journal Food Science. (Accepted for publication). https://www.researchgate.net/publication/44671645_Efficacy_of_Sanitized_Ice_in_Reducing_Bacterial_Load_on_Fish_Fillet_and_in_the_Water_Collected_from_the_Melted_Ice

Mendonca, A., DarabÄƒ, A. , Manu, D., and Woods, F.: Inactivation of Salmonella enterica on whole tomatoes and serreno peppers immersed in PRO-SAN.: a biodegradable vegetable sanitizer. Abstracts presented at the Balkan Environmental Association, 2011. https://www.researchgate.net/publication/286589936_Inactivation_of_Salmonella_enterica_on_whole_tomatoes_and_Serrano_peppers_immersed_in_PRO-SAN_a_biodegradable_vegetable_sanitiser

Feliciano, L., Pascali, M.A., Lee, J., Lopes, J. 2009. Efficiency of Sanitized Ice in Reducing Bacterial Load in Whole and Fillet Fish. Presented at 2009 1FT 69th Annual Meeting, Anaheim, CA.

Lee, J., Pascali, M.A., Lopes, J. 2009. Strength of attachment and survivability of bacteria on different fabric materials used to make food handler’s over-coats. Presented at 2009 1FT 69th Annual Meeting, Anaheim, CA.

Lee, J., Pascali, M.A., and Lopes, J. 2008. Efficacy of an acidic sporicidal agent for Bacillus cereus spore reduction on food packaging materials. 2008 1FT 68th Annual Meeting, New Orleans, LA.

Lee, J., Lopes, J. and Pascali, M.A. 2007. Development of a sanitizing fabric wipe for use on food contact surfaces. Journal of Food Science. 72:9. 375-381. https://www.researchgate.net/publication/5812395_Development_of_a_Sanitizing_Fabric_Wipe_for_Use_on_Food_Contact_Surfaces

Gupta, M., Lee, J., Pascali, M.A. and Lopes, J. 2007. Comparative efficacies of acidic sanitizers and hydrogen peroxide for food packaging materials. Presented at 2007 1FT 67th Annual Meeting, Chicago, IL.

Lee, J., Gupta, M., Lopes, J. and Pascali, M.A. 2007. Efficacy of two acidic sanitizers for microbial reduction on metal can and low density polyethylene film surfaces. Journal of Food Science. 72:8. 335-339. https://www.researchgate.net/publication/5850514_Efficacy_of_Two_Acidic_Sanitizers_for_Microbial_Reduction_on_Metal_Cans_and_Low-Density_Polyethylene_Film_Surfaces

Mendonca , A. F.; Reitmeier,C. A. and Sikinyi, T. Evaluation of a GRAS Sanitizer for Enhanced Microbial Safety and Shelf-life of Whole Tomatoes for ISS and Planetary Outpost. 2004-01-2560, SAE Internationsl 2004. http://papers.sae.org/2004-01-2560/ Lopes,

J.A. 2000. Food and Water infective Microorganisms. Chapter 60, In “Disinfection, Sterilization and Preservation” Fifth Edition, Edited by S. S. Block, Lippincott Williams & Wilkins

Lopes, J. A. 1998. Susceptibility of Antibiotic-Resistant and Antibiotic-Sensitive Foodborne Pathogens to Acid Anionic Sanitizers. J. Food Protec.61: 1390-1395. https://www.researchgate.net/publication/13488635_Susceptibility_of_Antibiotic-Resistant_and_Antibiotic-Sensitive_Foodborne_Pathogens_to_Acid_Anionic_Sanitizers

Lopes, J. A., A. Rillo, and R. J. Lopes. 1998. Effect of Storage Temperature on Population Density of Natural and pathogenic Bacteria on Vegetables. Abstract:P-107. Presented at the Annual meeting of the American Society for Microbiology, Atlanta.

Lopes, J. A. 1994. Inactivation of Giardia cysts by anionic surface-active agent. Presented at the Annual meeting of the American Society for Microbiology, Las Vegas, Abstract #85,May23.

Lopes, J. A. 1992. Microbicidal activity of non-alcoholic mouthwash against four oral anaerobes. Presented at the First North American Congress on Anaerobic Bacteria and Anaerobic Infections. Marina Del Rey, CA.

Lopes, J. A. 1991.Food and Water infective Microorganisms. Chapter 45, In “Disinfection, Sterilization and Preservation” Fourth Edition, Edited by S. S. Block, Lea and Febiger.

Dychdala, G. R., and Lopes, J. A. 1991. Surface Active Agents: Acid Anionic Compounds. Chapter 14, In “Disinfection, Sterilization and Preservation” Fourth Edition, Edited by S. S. Block, Lea and Febiger.