Kitchens are more dangerous than you think.
Studies by the National Sanitation Foundation (NSF) International revealed that kitchens are MORE contaminated with bacteria than a bathroom.
They found that any space used for preparing or storing food had the highest rates of bacterial contamination. Staph, Samonella, and E. coli are all commonly found on kitchen items.
All this bacteria makes kitchens more dangerous since these microbes can spread and contaminate our food. The Center for Disease Control and Prevention (CDC) estimates that there are over 48 million cases of foodborne illness in the United States each year.
That’s 1 in 6 people every year.
Because of this, we’ve strived to make kitchens cleaner and safer by creating products that help to reduce cross-contamination.
One major problem lies in the fabric found all around the cooking space. When infrequently washed, these items (like aprons) can become breeding grounds for bacteria that transfer onto other surfaces in the kitchen.
This is what led to the Spyce Apron.
We made Spyce to give you extra protection on a molecular level with anti-bacterial minerals infused directly into the threads.
But beyond all the research showing the prevalence of bacteria in the kitchen, our desire to make kitchens safer is much more personal.
Our co-founder, Keane, was diagnosed with leukemia at the age of 10. This cancer diagnosis made him come to recognize just how dirty some of the household items that we use on a daily basis can be.
While undergoing chemotherapy, Keane had to be on a special low bacteria diet due to his weakened immune system. This dietary restriction led to the realization of how contaminated kitchens are and the risks that can present.
After becoming a childhood cancer survivor, Keane founded OURA, designed to create solutions to reduce our exposure to harmful bacteria. Spyce is the culmination of these efforts and experiences as we reimagined what an apron is capable of.