I have a small seafood processing plant and use Clorox bleach to mix
sanitizers for dipping trays, draining mats, and baskets. The
equipment is usually allowed to air dry before it is used.
The active ingredient is Sodium hypochlorite (about 5-6% with other
listed ingredients about 95%).I mix to a final concentration of
150-250
ppm.
After the baskets, etc. are dry, there is no residual chlorine smell,
but there are traces of fine crystals. What are these crystals, and
can they have any adverse affects on the seafoods that they touch?
In particular, I have customers for both live geoducks and salmon
caviar who have expressed concerns about my method of sanitizing as
they are concerned about the crystal residue.
Washing the baskets in fresh, clorinated city water to remove the
crystals does not seem like a good idea because it contains active
chlorine (also fresh water should never be allowed to touch salmon
eggs or caviar.)
Can anyone give me advice on the nature of these crystals, and whether
I should use a different method for sanitizing when dealing with
sensitive organisms or products.
Madelon Mottet, Ph.D.
Alaska-Southeast Bio-Research or Alaska Sea Farms, Inc.
704 Sawmill Creek Blvd.
Sitka, Alaska 99835 USA
Office (907) 747-747 0622, Fax 747 3180 Processing plant (907)
747-3862
madelon@ptialaska.net
www.japanese-translating.com
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