Seafood processing
For the entire and cut-up fish, ozone disinfection becomes a standard among progressive industrial companies, because it offers a complete control of pathogens in cold water that can have a negative influence on organoleptic properties of products ( taste, texture, smell, and colour ). In food processing, nothing is as short-lived as the fresh smell and look of seafood. Seafood processing requires a continuous sanitization of plants, equipment and surfaces, as well as of the seafood itself. Poor or inadequate sanitization can contribute to a reduced quality, increased perishability, and potential food-related diseases.
The ozone disinfection system can be applied at several points in seafood processing. Ozone can be used as a water spray in seafood processing, to reduce pollution by micro-organisms on the seafood itself, on the equipment, the environment, or the work floor.
Ozone in water can be sprayed directly onto the whole fish, after skin processing, after boning and filleting, and it can continue to be used during packaging or further processing. That same ozone-spray can be applied before, during, and after processing, for disinfection of maintenance surfaces, equipment, and the environment. Ozone is an approved food supplement, so it can be simultaneously applied at any time during processing, on the product and on the equipment.
Key points:
- Efficient sanitization of the entire or cut-up fish
- Flexible application modes
- No influence on organoleptic properties of products
- Extends shelf life
- Destroys surface bio-film
- Safe for the employees
- No hazardous waste treatment required
- Approved by USDA, FDA, EPA, and USDA – Organic