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Our recipe for consistent microbial reduction.

Introducing a cleaner food industry with the Synexis BioDefense System.

 

An estimated 48 million cases of foodborne illness occur each year in the United States.1 With the potential for contamination at every step of the food preparation and packaging process, the opportunities for foodborne pathogens can be limitless.1,2 But Synexis can be your added layer of environmental protection across the food services industry. 

As the sole developer of DHP™ (Dry Hydrogen Peroxide), Synexis and our leading BioDefense system has the power to continuously attack pathogens both in the air and on surfaces. Amongst regularly performed Global Food Safety Initiative audits, incorporating HACCP, and identifying harborage points, the addition of the Synexis BioDefense System makes a real, noticeable difference—with proven results against the spread of E. coli and Salmonella, and mold like A. niger (which causes black mold).
Disclaimer: Synexis is not authorized for use in the treatment or control of microorganisms that may be present on food.

Our impressive DHP™ technology.

Synexis is the sole developer of the process by which naturally occurring oxygen and humidity are taken from the air to create Dry Hydrogen Peroxide (H2O2), otherwise known as DHP™.

The creation of this technology makes us pioneers in the area of microbial reduction. That’s right, pioneers. Here’s why.
Continuous Clean
DHP™ works continuously, (the 24/7/365 kind of continuously) to reduce the levels of microbes each step of the way, from production facilities to grocery stores and restaurants—both in the air and on surfaces.
Certifiably Zero Ozone
DHP™ is a form of gas whose molecule, Hydrogen Peroxide, is a natural component of human lungs. Plus, DHP™ occurs at levels well below OSHA’s standard1. Synexis Devices also underwent rigorous testing by Underwriters Laboratories (UL) and were certified to meet UL2998 for zero ozone emissions.
Commands the Room
DHP™ flows wherever air flows, throughout any indoor space—reducing the presence of microbes without anyone having to leave the room, unlike other methods.
Low Maintenance
Just turn it on and go about your day. DHP™ works behind the scenes with very little upkeep, no operating staff, and no disruption to anyone’s routine.
Dig deeper into the science

In the air and on surfaces: Where DHP™ flows.

Food Processing Plants
Around-the-clock DHP™ technology helps keep microbes off the production room floor, without making your workers clock out.
Supermarkets
Between sorting and processing to ending up in a grocery cart, your favorite items can collect a lot of unappetizing microbes. But we’ve got it handled because Synexis attacks fungi, mold, and mildew.
Poultry Operations
We don’t care if the chicken or the egg came first, because our DHP™ helps reduce microbes from both environments as they go from farm to table.
Restaurants
Wiping down tables between customers only goes as far as the surface, but Synexis attacks viruses and bacteria in the air too—continuously flowing so patrons can focus on their meals instead of microbes.
Price Chopper

Redefining cleanliness in every aisle.

Any grocer knows that refrigeration and moisture can lead to natural mold outbreaks, and the presence of plenty of other microbes.

When Barry Queen installed Synexis in 5 of his Price Chopper locations, he saw results within a week. Read about the outcomes he experienced below.

Download the success story

“Any grocery store or restaurant in the future, in my opinion, who doesn’t have Synexis or a system like this will not survive the business.”

- Barry Queen, Co-Owner of Price Chopper

Spread the Word

Looking for tech that actually does what you want it to do? Well, you’ve found it.

Read our brochure, pass it around, and share how Synexis can be your added layer of environmental protection for a cleaner food industry.

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References:  1. Centers for Disease Control and Prevention. (2020, March 18). Foodborne germs and illnesses. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/foodborne-germs.html. 2. Gould, L. H., Rosenblum, I., Nicholas, D., Phan, Q., & Jones, T. F. “Contributing factors in restaurant-associated foodborne disease outbreaks, FoodNet sites, 2006 and 2007,” Journal of food protection, 2020 3. Centers for Disease Control and Prevention. (2019, October 30). CDC – NIOSH Pocket Guide to Chemical Hazards – hydrogen peroxide. Centers for Disease Control and Prevention. Retrieved November 11, 2021, from https://www.cdc.gov/niosh/npg/npgd0335.html.