Fish And Seafood Processing-HOCl
- Home
- Fish And Seafood Processing-HOCl
In the processing of fish and seafood; Once the filleted product is deboned, packaged and frozen, exposing the fish to water prior to distribution is one of the critical steps that must be optimally controlled to prevent the introduction of pathogens. Water used to process fish must be clean and free of pathogens, containing minimal spoilage organisms. Cross-contamination can occur during food processing, where bacteria are transferred from raw fish and/or contaminated surfaces to hygienically safe fish and seafood.
Sterilizing seafood with Anolyte (Hypochlorous Acid) helps prevent cross-contamination and meets the demand to practice safer and more natural food sanitation without negatively affecting food quality. There is no chemical residue, no smell, no change in taste or color. There is no need to rinse afterwards.
To prevent all bacterial contamination in the processing chain of fish and seafood; FDA has approved the direct use of Hypochlorous acid solution obtained by electro-activation method, up to 60 ppm, with the product without the need for rinsing. Hypochlorous acid is recognized by the FDA, USDA, EPA as a safe and suitable antimicrobial in the food industry. Electrolyzed water (hypochlorous acid) has been shown in many studies to be highly effective in inactivating E. coli O157:H7, Campylobacter, Salmonella enteritidis and Listeria monocytogenes. Pressure Spraying and Fogging Hypochlorous Acid, a strong oxidant that is stable in solution when cleaning and sterilizing contact surfaces, instruments, equipment or large open areas. Hypochlorous acid is approved by the EPA for use on food contact surfaces at concentrations as high as 200 ppm. HOCl is highly effective in neutralizing microbial pathogens when it comes into contact with liquid form. Chemical Elimination and Worker Safety EcolyTech-ECPA electrolyzers eliminate the need to purchase, transport, store and prepare harmful concentrated chemicals. Processing plants can switch to environmentally friendly technology while saving time, space and money. Electrolyzed water consisting of hypochlorous acid (hypochlorous acid) is 100 times more effective than sodium hypochlorite.
Hypochlorous Acid Disinfection Application:
- Storage and sanitation of fish and seafood during harvest.
- Disinfection of process waters
- Production of sterilized ice for storage and transportation.
- Disinfection of transfer-conveyor belts
- Instant rinsing of packaging machine surfaces
- Washing and disinfection of transportation crates
- On cutting and chopping benches, shelves, machines and all tools and equipment
- On the floors and walls of all business areas (production areas, warehouses, administrative buildings, etc.).
- In ambient air disinfection (can be applied by fogging while personnel are working)
- Disinfection of product transportation vehicles.
- Personnel hygiene, hand and foot disinfection.
- Entry-exit vehicle disinfection
- Disinfection of waste
- Extending shelf life
- Removing Bioflim and sanitizing pipes and closed systems
How can fish and seafood businesses become independent of disinfectant purchases?
OUR OFFER
With the EcolyTech-ECPA device you have purchased once;
- Contemporary technology
- Safe hygiene in accordance with food codex and standards.
- Approved by World Health Institutions, FDA, EPA, USDA.
- Increased shelf life.
- Independence in purchasing disinfectants.
- Savings on logistics, supply, storage and disposal costs.
- Production regularly and in the required amount at the point where you apply the disinfectant.
- Low production cost: The cost of producing 1 liter of ANOLYTE- Hypochlorous acid is only 0.01€
- Only water + salt + electricity to produce hypochlorous acid.
Food Contact Statement 1811
Hypochlorous acid is approved by the FDA for use as a rinse-free disinfectant on meat, poultry, fish and seafood, fruits and vegetables, and shell eggs.
FCN 1811 is a Food Contact Notice (FCN) from the FDA for the use of electrolytically generated hypochlorous acid in an aqueous solution as an antimicrobial agent in the production and preparation of whole or cut meat and poultry; processed and preformed meat and poultry; fish and seafood; fruits and vegetables; and shell eggs.
To learn more about Food Contact Notice 1811, visit the FDA website at the link below.
Hypochlorous acid is 100% safe and non-irritating to humans. You can find over 300 published research articles on its use on our website.
