Craig Winkel (factory@debrettseafood.com.au)
Thu, 16 Dec 1999 08:49:50 +1000
Hi,
I'm not sure if this has been discussed yet but I'm looking at getting
some information on the pro's and con's of using Chlorine dioxide to
treat seafood in the unactivated and or activated state. A company in
Australia is marketing a product called Aquaplus which containes 5%
Chlorine Dioxide. In America this product is sold under the names as
Anthium Dioxide, Carnebon 200 or Endimal. Chlorine Dioxide appears to
have FDA approval particularily for washing of fruit, vegetable and
chicken with acceptable residue levels between 1 and 5ppm. ANZFA
regulations (Australian / New Zealand) give 1ppm as an acceptable
residue.
I believe that the Chlorine Dioxide also breaks down after a few days.
Does anyone have any suggestions on dip concerntrations and times? How
good or bad this product is precieved and if anybody is using it in
their processing? Lastly suggestions on including it in a HACCP system, testing etc.
Kind regards
Criag Winkel
factory@debrettseafood.com.au
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