In a message dated 11/15/2007 2:51:00 P.M. Eastern Standard Time,
sacunarubio@gmail.com writes:
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_ (http://www.nsf.org/)
Sonia,
How about some ice to keep the bacteria from multiplying.
Paul Dion
Paul Dion Associates, Inc.
Plymouth, MA
USA
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