John French (frenchpe@concentric.net)
Tue, 01 Feb 2000 23:17:29 -0900
Michael:
Ozone is an excellent sanitizer which has a higher oxidizing potential than chlorine, and produces fewer questionable by-products upon reacting with suspended organic materials. The problem, if you want to call it that, is that it has a shorter half life and
what little residual there is is more difficult to test for than chlorine. In other words, most food technologists in the United States recognize ozone's positive attributes but the necessary regulations have been slow to develop.
John French
PEGASUS ENTERPRISES
Michael Graz wrote:
> Dear Seafoods Listers
>
> There is a trend in South Africa for meat and chicken processors to use ozone in their water and their chill rooms. Has this ever been done in the fishing industry? Will ozone have a positive effect on fish quality? May ozone be used in the fishing industry?
>
> Your comments will be gladly appreciated.
>
> Sincerely
>
> Michael Graz
>
> Michael Graz Ph.D. Pr.Sci.Nat.
> Divisional Quality Assurance Manager
> I&J Seafoods
> Cape Town
> Tel: +27 21 440 7955
> Fax: +27 21 447 4883
> Mobile: +27 82 652 2079
>
> This message is sent in confidence for the attention of the addressee only. Unauthorised recipients are requested to preserve this confidentiality and are requested to delete the message forthwith.
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