RE: Question about sanitizer in water or ice for fresh/frozen fish

From: Derek Figueroa (derek@seattlefish.com)
Date: Thu Nov 15 2007 - 13:53:51 PST

  • Next message: JeffreyBrusseau: "Re: Question about sanitizer in water or ice for fresh/frozen fish"

    Hi Sonia,

     

    We prefer the use of Ozone in our production process where we are coming in
    direct contact with the fish. Ozone is all natural, comprised solely of
    three molecules of oxygen. In our application (this isn’t necessarily
    unique to us), the Ozone gas is produced and then dissolved in the water.
    The water is then piped throughout our facility and used as both a transport
    and application medium. The Ozone kills the bacteria on contact and the
    then, because it is unstable, it dissipates after about 12 minutes. The
    benefits that we have seen are longer shelf life, lower bacteria counts, and
    less fish odor in the processing plant. The Ozone does not enhance color or
    other attributes. Rather, it simply kills bacteria.

     

    I’m no scientist so I provide the following information from our vendor’s
    material:

     

     

    THE SCIENCE OF OZONE

     

     

    Ozone is a gas. And it’s made of just one thing — oxygen.

    Image from www.mfe.govt.nz/issues/ air/breathe/ozone.html"Ozone can be
    visualized as a regular O2 molecule with a very nervous, active, reactive,
    excitable, energetic, and lively O1 atom as a side kick. This monatomic O1
    atom does not like to be alone, and near the earth's surface, it refuses to
    stay with the stable O2 double bond. It is active and reactive, with energy
    needing to be channeled in some useful direction. It will combine with
    virtually anything on contact, or at least will try. This active O1 will not
    stabilize until it can break away from the O2 and form a stable molecule
    with something else, virtually any other molecule that is available. If no
    other molecule is available, it will eventually unite with another O1 atom
    in the same situation, and restabilize as O2."
    The preceding was adapted from an EPA paper
    <http://www.o3international.com/casestudies/ozone_drinking_water.pdf> on
    ozone in drinking water.

    Ozone doesn't arrive at your facility in a tanker truck or in 55 gallon
    drums — ozone is generated on site, at your facility. WhiteWater Systems
    take in air, filter the air so that only pure oxygen remains, excite the
    oxygen (which is in the form of an O2 molecule) so that it becomes ozone
    (which is in the form of an O3 molecule), and then inject the ozone into a
    low-pressure stream of cold water.

     

    BENEFITS OF OZONE

     

     

     

    1. Ozone is 51% more powerful on bacterial cell walls than chlorine.

    2. Ozone kills bacteria 3100 times faster than chlorine.

    3. Ozone is the most powerful broad spectrum microbiological control
    agent available.

    4. Ozone is chemical-free; it produces NO toxic by-products.

    5. Ozone has full FDA approval for direct-food contact application.

    6. Ozone is clean and environment-friendly; its only by-product is
    oxygen.

    7. Ozone is extremely effective as a disinfectant at relatively low
    concentrations.

    8. Ozone is generated on site, eliminating the transporting, storing
    and handling of hazardous materials.

    9. Ozone is very inexpensive to produce and has an unlimited supply.

    10. Ozone is much safer for employees than conventional chemicals.

    11. Ozone extends the shelf life of food products.

    12. Ozone permits recycling of wastewater.

    13. Ozone reduces Biological Oxygen Demand (BOD).

     

     

    However, Ozone does not have residual killing power so we augment our
    contact surface sanitation program with the used of chemical sanitizer.

     

    Kind regards,

    Derek

    Seattle Fish Company

    Denver, CO

     

     

      _____

    From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
    Of Sonia Acuna-Rubio
    Sent: Thursday, November 15, 2007 12:48 PM
    To: seafood@ucdavis.edu
    Subject: Question about sanitizer in water or ice for fresh/frozen fish

     

    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 Acuña-Rubio

    NSF International

    www.nsf.org <http://www.nsf.org/>

     


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