Disinfection method for whole shrimp

From: Daniel Núñez T. (daniel@sudamar.com)
Date: Tue Jan 11 2005 - 07:14:52 PST

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    Dear all:

    I would like to know is there is any alternative method besides chlorine compounds for whole shrimp disinfection. The whole shrimp requires a concentration between 80 and 100 ppm of SO2 in the edible portion, to avoid melanosis (black spots).

    I know that ozone had being used as an alternative, but I don't know if the disinfection results are effective for this kind product, and also if there is any organoleptic change.

    Thanks in advance for your help.

    Yours sincerely,
    Daniel NT
    Technical Manager
    Sudamar 

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