Sanist Technologies, LLC — TrueWash Patented Food Sanitizing System
Sanist Technologies, LLC
A Research & Development Company Built to Solve Food Safety
Sanist Technologies, LLC was founded by Terry Mulgrew to develop advanced processing techniques that address the most critical food safety and quality challenges facing consumers and the food service industry today.
Working alongside leading scientists — including Dr. Eskil Karlson of Bio Reduction Systems — and successfully navigating the EPRI approval process for ozone in direct food contact applications, Sanist developed a series of consumer and commercial prototypes guided by rigorous, user-centered design principles.
The company's intellectual property strategy was developed by Rothwell, Figg, Ernst and Manbeck, P.C., resulting in the first U.S. patent for an "Advanced Sanitizing System" — the foundational technology embedded in every Sanist product today.
The FDA Food Safety Modernization Act of 2011 shifted the regulatory focus from reacting to contamination to preventing it. Sanist was built precisely for this mandate — delivering proven, science-backed processes that produce a measurable antimicrobial effect at every point in the food chain.
The result is an industry-first, university-validated Advanced Sanitizing System for both consumer and commercial use. The system combines chilled water, vapor, germicidal UV light, and FDA-approved activated oxygen in a patented organic partial vacuum / pressure non-thermal process — delivering a quantum leap over traditional sanitizing methods.
Two product lines bring this technology to market: the TrueWash, a countertop appliance for home use, and the SANICHILL™, engineered for the food service industry. Both are scalable, chemical-free, and built on the same patented platform.
Learn more about Sanist TechnologiesU.S. Patented Technology
The Advanced Sanitizing System is protected by a U.S. patent developed with Rothwell, Figg, Ernst and Manbeck, P.C.
University Validated
Peer-reviewed testing at the University of Georgia confirmed a 5-log (99.999%) reduction of E. coli O157:H7.
FDA & USDA-Organic Approved
Ozone approved by the FDA for direct food contact and compliant with the USDA National Organic Program.
Consumer & Commercial
Two purpose-built product lines — TrueWash for the home and SANICHILL™ for food service — on one proven platform.
What is the TrueWash?
The TrueWash is a patented countertop food sanitizing appliance developed by Sanist Technologies, LLC. It uses a proprietary combination of UVC light, activated oxygen (ozone), and super-oxygenated water and vapor to sanitize fruits, vegetables, meats, and other foods before consumption.
Unlike conventional washing with water alone, the TrueWash delivers a scientifically validated 5-log (99.999%) reduction in harmful pathogens including E. coli, Salmonella, Listeria, and other foodborne bacteria — as independently verified by the University of Georgia's Department of Food Science and Technology.
The system is FDA approved for direct food contact use of ozone, USDA-Organic certified, SGS independently tested, and ETL safety certified. It is the only appliance of its kind to carry all four of these certifications simultaneously.
TrueWash — Countertop Food Sanitizing System
The Scale of the Problem
Americans sickened by foodborne illness each year
— CDCHospitalizations from foodborne illness annually
— CDCDeaths caused by foodborne illness every year
— CDC
University of Georgia — Department of Food Science and Technology
5-Log Reduction. Peer-Reviewed. Published.
Reduction of E. coli O157:H7
A study conducted at the University of Georgia's Department of Food Science and Technology under the direction of Dr. Yen-Con Hung — a world-renowned expert on food safety — was peer-reviewed and published in the July 2016 issue of the Journal of Food Science.
The tests demonstrated a strong antimicrobial effect and the ability to inactivate bacteria internalized in the stomata and folded leaves of iceberg and romaine lettuce, achieving a 5-log (99.999%) reduction of E. coli O157:H7.
This level of pathogen reduction is the gold standard in food safety science — and the TrueWash achieves it without chemicals, without soaking, and without compromising the integrity of the food.
Food Waste Is a Food Safety Problem
Contamination doesn't just sicken people — it destroys food. The USDA estimates that 30–40% of the U.S. food supply is wasted, much of it due to spoilage accelerated by microbial contamination.
Traditional washing methods are largely ineffective at removing pathogens that have internalized into produce tissue. Soaking in water can actually spread contamination across a batch.
The TrueWash addresses contamination at the source — before it reaches the plate — reducing spoilage, extending shelf life, and protecting both consumers and the food supply chain.
of the U.S. food supply is wasted
in annual food waste costs to the U.S. economy
of non-organic produce carries detectable pesticide residues
73% of consumers say food safety influences their purchasing decisions — and high-profile outbreaks have made produce the #1 concern.
Consumers Are Demanding Safer Food
A growing body of consumer research shows that food safety is now a top purchasing priority — outranking price and convenience for a significant segment of the market.
High-profile outbreaks linked to romaine lettuce, spinach, cantaloupe, and other produce have driven consumers to seek solutions they can control at home.
The TrueWash puts the power of professional-grade food sanitization in the hands of every household — delivering the same validated process used in commercial food service environments.
Traditional Washing Doesn't Work
"Pathogens like E. coli O157:H7 penetrate the stomata of produce, where water and conventional sanitizers cannot reach them. Traditional rinsing leaves internalized bacteria untouched."
Commercial produce washes and chlorine rinses introduce their own chemical residues and are not approved for consumer use at effective concentrations.
"Soaking produce in a sink or bowl spreads contamination from one item to the entire batch. The water itself becomes a vector for pathogens."
"The USDA found detectable pesticide residues on 70% of non-organic produce. Rinsing with water removes only a fraction of surface residues and none of the internalized ones."
A Quantum Leap in Food Sanitization
UVC Light
High-intensity germicidal UV light destroys pathogens at the cellular level
Activated Oxygen
FDA and USDA-Organic approved ozone eliminates pesticides and bacteria
Water & Vapor
Super-oxygenated water and vapor penetrate surface contaminants
Enclosed Housing
Proprietary sealed treatment zone ensures maximum efficacy and safety
The TrueWash incorporates a patented organic partial vacuum / pressure non-thermal process in an enclosed atmosphere that combines chilled water, vapor, germicidal UV light, and activated oxygen that is FDA approved for food contact.
Unlike surface-only methods, the TrueWash's pressure cycle drives sanitizing agents deep into produce tissue — reaching the internalized bacteria that conventional washing cannot touch. The result is a validated 5-log (99.999%) reduction in harmful pathogens.
The system uses less than 1 quart of process water per cycle, reduces water consumption by 90% compared to traditional methods, and leaves no chemical residue on food.
Regulatory Approvals
Ozone for direct food contact
National Organic Program compliant
Independent third-party testing
Electrical safety certification
View the full patent documentation
No matter how rigorous the safety protocols are throughout the supply chain, contamination can occur at any point — from field to fork. The TrueWash is the final, validated intervention before food reaches the plate.
View the PatentGrounded in Peer-Reviewed Science
University of Georgia — 5-Log E. coli Reduction Study
View ResearchFDA — Ozone Approved for Direct Food Contact
View ResearchCDC — Foodborne Illness Burden in the United States
View ResearchScienceDirect: Ozone treatment of fresh produce has been shown to reduce microbial loads by up to 5 log CFU/g while maintaining produce quality and extending shelf life compared to conventional washing methods.
University of California Berkeley School of Public Health: Pesticide residues on produce represent a significant and underappreciated public health risk, particularly for children and pregnant women. Conventional washing removes less than 20% of surface residues and has no effect on systemic pesticides.
Scientific References & Links
The following links provide access to the peer-reviewed studies, regulatory documents, and scientific publications that support the TrueWash technology.
Ready to sanitize your food the right way?
FDA and USDA-Organic approved. Chemical-free. Kills 99.999% of harmful pathogens. Protect your family with patented TrueWash technology.