Hi~
I have found this question and discussion interesting and recall some work
done at NMFS Gloucester a few years ago, but cannot find it. I believe the
studies were conducted by Joe Licciardello and his group. As I recall, they
were fairly comprehensive studies relating to ozonated ice. The conclusions
are unclear in my recollection.
Also, perhaps the International Ozone Institute might have some studies in
their archives.
Does anyone have access to those sources?
Ira Somerset
----Original Message Follows----
From: "Barbara Blakistone" <bblakistone@nfi.org>
To: <seafood@ucdavis.edu>
Subject: RE: Ozone & chlorine as sanitizers
Date: Mon, 9 Jan 2006 16:02:17 -0500
There is no convincing evidence - convincing to me that is;
manufacturers of ozonizers might disagree - to suggest that exposure of
fishery products to solutions of chlorine, or of ozone for that matter,
significantly reduces overall bacterial counts or of counts of
pathogens, or increases shelf lives of chill-stored products so there is
no justification for exposing fishery products to sanitizers such as
chlorine or ozone.
I did some cooperative studies, when I was at Food Products Association,
with NCSU, and that's what we found. Ozone offered little significant
reduction in bacterial counts, and thus shelf life extension was not
among the benefits. We did see excellent results in bacterial air
quality improvement and sanitation effects.
Barbara Blakistone, Ph.D.
Director, Technical and Regulatory Affairs
National Fisheries Institute
McLean, VA
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of P Howgate
Sent: Saturday, January 07, 2006 7:02 AM
To: seafood@ucdavis.edu
Subject: Ozone & chlorine as sanitisers
Ref. Use of chlorine in fish processing.
There are only a few studies on the formation of carcinogens or possible
carcinogens from the exposure of fishery products to chlorine. Following
is a bibliography of references I found in a literature search in 1999.
At that time chlorine was used at quite high levels in poultry wash
water and the bibliography cites some studies of this process. Mutagens
are formed on contact of fishery products with high, greater than 100
ppm, concentrations of chlorine, but the Codex report considered there
was no risk to human health on exposure up to 10 ppm. However, there is
no convincing evidence - convincing to me that is; manufacturers of
ozonisers might disagree - to suggest that exposure of fishery products
to solutions of chlorine, or of ozone for that matter, significantly
reduces overall bacterial counts or of counts of pathogens, or increases
shelf lives of chill-stored products so there is no justification for
exposing fishery products to sanitisers such as chlorine or ozone.
A correspondent in this discussion referred to adverse health affects of
chloramine. Chloramine, the result of reacting together chlorine and
ammonia, is used as a sanitiser by water authorities for sanitising
potable water and as far as I am aware is considered safe for this
purpose by regulatory authorities. Safe for humans that is; toxic to
fish.
Peter Howgate
***************************
Codex Alimentarius Commission, Codex Committee on Fish and Fishery
Products (2000). Discussion paper on the use of chlorinated water.
CX/FFP/13
Ghanbari, H.A., Wheeler, W.B. & Kirk J.R. (1981). The fate of
hypochlorous acid during shrimp processing: a model system. Journal of
Food Science, 47, 185-187, 197
Ghanbari, H.A., Wheeler, W.B. & Kirk J.R. (1982). Reactions of aqueous
chlorine and chlorine dioxide with lipids: chlorine incorporation.
Journal of Food Science, 47, 482-485.
Haddon W.F., Binder, R.G., Wong, R.Y., Harden, L.A., Wilson, R.E.,
Benson, M. & Stevens, K.L. (1996). Potent bacterial mutagens produced by
chlorination of simulated poultry chiller water. Journal of Agricultural
and Food Chemistry, 44, 256-263.
Johnston, J.J., Ghanbari, H.A., Wheeler, W.B. & Kirk, J.R. (1983).
Chlorine incorporation into shrimp. Journal of Food Science, 48,
668-670.
Lin, W.F., Huang, T.S., Cornell, J.A., Lin, C.M. & Wei. C. (1996 ).
Bactericidal activity of aqueous chlorine and chlorine dioxide solutions
in a fish model system. Journal of Food Science, 61, 1030-1034.
Owusu-Yaw, J., Toth, J.P., Wheeler, W.B. & Wei, C.I. (1990).
Mutagenicity and identification of the reaction products of aqueous
chlorine or chlorine dioxide with L-tryptophan. Journal of Food Science,
55, 1714-1719, 1724.
Richardson, S.D., Thruston, A.D, Caughran, T.V., Collette, T.W.,
Patterson, K.S. & Lykins, B.W. (1998). Chemical by-products of chlorine
and alternative disinfectants. Food Technology, 52(4), 58-61.
Schade, J.E. Tsai, L-S., Tong, L., Wilson, R. & MacGregor, J.T. (1990).
Extraction of mutagens from chlorinated poultry chiller water. Journal
of Food Science, 55, 635-639, 657.
Sen, A.C., Owusu-Yaw, J., Wheeler, W.B. & Wei, C.I. (1989). Reactions of
aqueous chlorine and chlorine dioxide with tryptophan,
N-methyltryptophan, and 3-indolelactic acid: kinetic and mutagenicity
studies. Journal of Food Science, 54, 1057-1060.
Tsai, L-S., Higby, R. & Schade, J. (1995). Disinfection of poultry
chiller water with chlorine dioxide: consumption and byproduct
formation. Journal of Agricultural and Food Chemistry, 43, 2768-2773.
Tsai, L-S., Wilson, R. & Randall, V. (1997). Mutagenicity of poultry
chiller water treated with either chlorine dioxide or chlorine. Journal
of Agricultural and Food Chemistry, 45, 2267-2272.
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