Seafood Processing

For both whole and cut fish, ozone sanitation is becoming the standard among progressive businesses in the industry because it offers superior pathogen control in cold water combined with no negative effect on the organoleptic qualities (taste, texture, smell and color) of the product. 

Nothing in food processing is as perishable as the fresh smell and look of seafood. Seafood processing requires continuous sanitation of the plant, equipment, and surfaces, as well as the seafood products themselves. Poor or inadequate sanitation practices can contribute to reduced quality, increased spoilage and the potential of foodborne diseases.
 

KEY POINTS

  • Effective sanitation for whole or cut fish
  • Flexible application modes
  • No impact on organoleptic quality of product
  • Extends shelf life
  • Destroys biofilm on surfaces
  • Safe for workers
  • No hazardous waste disposal
  • USDA, FDA, EPA and USDA-Organic approved

Ozone disinfection can be applied at multiple points in seafood processing:

Ozone can be utilized as an aqueous spray in seafood processing to minimize microorganism contamination on the seafood products themselves as well as the equipment and environment on the processing floor.

Aqueous ozone can be sprayed directly on whole fish, after the skinner operation, post boner and fillet operation and continue to be used through packaging and further processing. This same ozone spray can be utilized before, during and after processing as a surface disinfectant to keep equipment and the environment sanitized.

Ozone is an approved food additive, so it can be simultaneously applied at any time during processing, on the product and on the equipment.

Ozone Kills Biofilm

When sprayed on conveyors and automated cutting equipment during processing, ozone can eliminate biofilm and significantly reduce fat, oil and grease on all surfaces. This can reduce downtime for cleaning as well as provide further protection from cross-contamination in the processing line. It can be used as an additional point of intervention in the HACCP plan or it can be used in lieu of one or more traditional chemical or thermal processes.


Ozone Advantages

Ozone compares favorably with traditional disinfectants used in seafood processing. It has a broader spectrum of efficacy than chlorine, peroxyacetic acid, acidified sodium chlorite, hydrogen peroxide and quaternary ammonia. Ozone is an extremely effective antimicrobial that kills all known pathogens including E. coli, Listeria, Salmonella, Campylobacter, Bacillus and Norovirus.

Unlike other disinfectants, ozone will penetrate and destroy biofilm. Biofilm is endemic to cutting surfaces and processing room surfaces, and must be eliminated for reliable product safety. Ozone leaves no harmful byproducts and requires no rinsing.
 

Applications in Seafood Processing

Ozone can be adapted to any existing aqueous or gaseous configuration with minimal retrofit of water and power. Aqueous ozone can be utilized through sprayers, showers, or cascades and can be plumbed into a flume. Gaseous ozone can be applied into any confined storage location.
 

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