|The Urth™ Technology|
Since 2004, Dr. Aziz Awad (Director of Research and Development) has incorporated his background in food technology and preservation to discover a number of proprietary and patented products. Most notably is his development of a versatile antimicrobial technology comprised entirely of food-grade ingredients—naturally, we called it Urth™.
The Urth™ technology is the intellectual property for a group of patented antimicrobial chemicals effective in a wide range of applications. With safety, effectiveness, and a strong commitment to environmental responsibility, the Urth™ technology is a revolutionary approach to both personal and surface sanitation.
The flagship product derived from the Urth™ technology is UrthPRO™. UrthPRO™ began with the goal of making a product to kill germs on food to prevent spoiling. The original product was a food additive which could only be made from ingredients that were Generally Recognized As Safe (GRAS) by the US Federal Department of Agriculture (FDA). The product kept food from spoiling well past expected expiration dates, but was so efficacious and safe, we knew it’s reach extended far beyond food production? We had an amazingly effective product that killed germs, cleaned, deodorized, and was surprisingly gentle! It only seemed natural to revamp the application and turn it into the most efficient and user friendly antimicrobial for the responsible professional: UrthPRO™ Cleaner, Disinfectant & Fungicide! Go To The UrthPRO™ Website
Our current research is focused on infection control in the healthcare setting and mitigation of foodborne illnesses in food manufacturing and production. Our newest product, UrthMED™ has been proven to kill Clostridium Difficile (C.Diff) spores on hard, non-porous surfaces, in a surprisingly user friendly formula. We are rigorously testing this product for a number of other germs, and are looking forward to launching it into the marketplace in the near future. We have also uncovered an effective formula to eradicate foodborne-illness-causing germs at various levels of the supply chain in food production. For more information about our current research, or to find out how you can get involved in our exciting research, contact us here.