To: Seafood HACCP Community
Today I received addition information from two folks today that I wish to
share with you on the subject:
This person is subscribed to the seafood list and e-mailed me instead of
the listserv address which is seafood@ucdavis.edu . "In my opinion try to
have a alternative sanitizer as compared to ozone. Ozononators are a bit
difficult to maintain, usually there are problems in the bubbler. another
problem is regarding setting proper concentrations. There dosen't seem to
have too cost effective methods to determine its residual
concentrations when compared to chlorine. So depending on your use give a
second thought to ozonator before purchasing."
This person (not a seafood list subscriber) is an ozone expert and
consultant (and good friend of mine): "Roger Boley(Ozonice) conducted
tests on use of ozonated ice for fish. The bottom line is ozone
dissipates during the freezing process, and the benefit is sterilizing the
water in the ice so that no contamination comes from the ice. It is
surprising how dirty the ice machines get, with subsequent high counts in
the ice." He also noted "Probably the most responsive manufacturer for
food systems currently is Del Ozone."
Pamela Tom
> Hi Jim,
>
> Here are some companies that supply or manufacture ozonators.
>
> Del Ozone http://www.delozone.com/
> Mazzei Injector Corp. http://www.mazzei.net/ozone_syst.htm
> Novazone http://www.novazone.com/
> Ozone Water System http://www.ozonewatersystems.com/
> Ozonia http://www.ozonia.com/
> Pacific Ozone Technology http://www.pacificozone.com/catalog/index.html
> Trailigaz http://www.trailigaz.com/profile_gb.htm
>
> Note the above was provided for your information. No endorsement of
> products or services is intended, nor is criticism implied of similar
> products which are not mentioned.
>
>
> Pamela Tom
> University of California
> Sea Grant Extension Program
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