I was recently involved in setting up a salmon caviar operation on a
boat that used clorinated seawater for washdown. Being on a boat, we
were trying to conserve the fresh water for essential purposes.At the
same time, we were trying to assure that the amount of chlorine
getting into the caviar was minimized.
I would like to get some advice on several topics.
First. Japanese roe technicians seem to be very concerned with
residual chlorine getting into the finished caviar. Is this really a
concern in ordinary situations? In what situations would it be a
concern? What ppm would have to be present before the chlorine could
be detected by a sensitive consumer?
Second. When injecting chlorine into seawater that is being constantly
pumped from the sea, what chlorine concentrations are required to be
effective in killing bacteria? As the clorine-seawater contact times
are so short, what type of residual clorine must one resonably expect.
Third. What are acceptable uses for the clorinated seawater in an egg
room besides cleaning the floor. If the clorinated seawater is used
for cleaning rubbing tables, etc., what further procedures would be
recommended for assuring that the equipment is properly sanitized and
does not have objectionable levels of chlorine residues. (As washing
must be done many times a day, air drying is not an acceptable
choice.)
We mixed tubs of salt and fresh water to be used as a final rinse to
remove chlorine residues.
Madelon Mottet, Ph.D.
Alaska-Southeast Bio-Research or Alaska Sea Farms, Inc.
704 Sawmill Creek Blvd.
Sitka, Alaska 99835 USA
Tel/Fax (907) 747-3180 or 01 (907) 747-3862
madelon@ptialaska.net
www.japanese-translating.com
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