- The safe and effective elimination of food borne pathogens represents an important unmet need. Multiple lines of converging evidence point to the use of olive juice and olive oil polyphenols, particularly HIDROX® and hydroxytyrosol, to protect foods against pathogens.
- HIDROX® and hydroxytyrosol are natural products that exert significant antibacterial effects against food borne bacteria.
- Multiple studies have confirmed that HIDROX®, hydroxytyrosol, and olive juice and olive oil polyphenols have prominent effects against at least 14 different bacterial strains including E. coli, Salmonella enterica, and Staphylococcus aureus.
- HIDROX®‘s safety has been formally acknowledged by the United States Food and Drug Administration through its GRAS certification. HIDROX® has an extremely strong safety profile; HIDROX® and hydroxytyrosol’s safety have been confirmed in a large number of experimental and human clinical trials.