Dear All,
Could you please advice me about the best sanitizer, which can be used with
water or ice in fresh fish/frozen fish processing without altering
freshness, color, odor and residual effect to fish products? Some
processors use chlorine 1ppm as a sanitizing detergent with water. Of
course that it is not enough to kill microbiological content effectively and
can't increase the concentration due to legality and safety of food
products. 50 ppm of chlorine is normally used for the food contact surface
in their cleaning procedure as it's around the highest concentration
(50-100ppm) can be used for food contact in the industry.
I hope you can give me some recommendations.
Thank you very much!
Sonia
___________________________________________
Sonia Acuņa-Rubio
NSF International
www.nsf.org
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