PURE Hard Surface Showcased at NRA Show

Intercon Chemical Co. is showcasing the PURE Complete System, a patented silver dihydrogen citrate antimicrobial created by PURE Bioscience Inc., in conjunction with its Clearly Better Solutions product line at this year’s National Restaurant Association Show, May 5-8 at McCormick Place in Chicago (booth 1085). The annual NRA Show draws more than 58,000 restaurant and food service industry professionals from all 50 states and more than 100 countries, and presents the newest innovations and latest information on trends and issues.

The PURE Complete System product line includes PURE Hard Surface disinfectant and food contact surface sanitizer, PURE Multi-Purpose Cleaner Concentrate and PURE Floor Cleaner Concentrate.

Jim Epstein, President of Intercon, stated, “The NRA Show is an excellent venue to present PURE Hard Surface, as restaurants bear tremendous responsibility for national food safety. Americans are spending more time and money each year eating away from home, and studies show that at least 50 percent of foodborne disease outbreaks can be attributed to restaurants. We know that disinfection and food contact surface sanitization is a key element of pathogen control in restaurants because bacteria and viruses survive on, and can contaminate, hard surfaces such as counters, door handles, appliances, tables, chairs and trays. Restaurants can be confident that PURE Hard Surface quickly stops the contamination cycle.”

Tom Myers, PURE Bioscience’s Executive Vice President, Sales and Marketing, added, “Even just one outbreak of foodborne illness can have devastating effects on a business, and Intercon’s presentation of the benefits of implementing PURE Hard Surface will resonate with distributors and customers. The quick kill times of PURE’s low-toxicity and odorless formula, along with SDC’s GRAS status as a contact biocide, set PURE apart from toxic chemicals currently used in restaurants. PURE Hard Surface is an ideal choice to meet the health and business challenges of food safety in the restaurant industry.”