Andrew Strak (abstrak@accesswave.ca)
Wed, 2 Feb 2000 10:20:52 -0400
Ron,
What I found years ago was that certain studies linking ozonation to shelf
life extension in seafoods were actually aimed at the improvement of
processing water quality that otherwise was the source of bacteria
contamination. Therefore, once the source of water was change from natural
to potable the studies were not reproducible anymore.
Andrew Strak
----- Original Message -----
From: Ronald Hoelzer <rsardine@bangornews.infi.net>
To: <michaelg@ij.co.za>
Cc: <seafood@ucdavis.edu>
Sent: Wednesday, February 02, 2000 9:46 AM
Subject: Re: Using Ozone for Sanitation
> Michael,
>
> I don't know what effect ozone has on fish quality, but I know that ozone
is apparently the latest weapon of choice to sanitize water. I live in
Bangor Maine and our water district changed from chlorination to ozone
treatment of the water supply a few years ago.
> If it's being done in Bangor, I'm sure it's being done elsewhere as well.
>
> Ron Hoelzer
>
> 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.
>
>
>
This archive was generated by hypermail 2.0b3 on Wed Feb 02 2000 - 06:24:25 PST