|
Ozone 101:
Using ozone in
your fish processing operation...
This months feature
focuses on the question: How is ozone successfully
used in a fish processing
operation?
It starts by
spraying the round fish coming into the plant,
lowering the bacteria counts on the exterior of the fish
before processing begins. This is a simple step that replaces or
augments current water rinsing. Spraying the round
fish helps to minimize the amount of bacteria being
transferred from the fish surface down throughout the
processing line.
Once the exterior of
the fish has been treated, we continue down the processing
line. Heading, gutting, and the fillet process all benefit
from the natural introduction of ozonated
water. These control points lower bacteria
counts on the fish, contact surfaces, conveyors, knives
etc... all without altering the intrinsic characteristics of the
fish.
Further down
the line (if applicable) are the skinning, boning, and
candling applications. Again, ozonated water
is used to sanitize conveyors, contact surfaces, and the
fillets prior to packaging.
These small intervention steps add up
quickly and are the key to seeing positive results when
using ozone. Instead of allowing bacteria to progressively build as
the day goes on, you're now able to control it continuously,
throughout every step of the process.
Typical results
from seafood operations who have implemented ozone –
extended shelf
life up to seven days, lower overhead, chemical and hot
water reductions, improved pathogen control, and an
overall cleaner facility.
Next
months Ozone 101
topic:
Marketing your ozone system. Gain the
competitive edge...
For more
information click
here
Spotlight:
Boston Seafood
Show
Its that time again, the 2010 Boston Seafood Show is right around the corner! This is a great opportunity for seafood industry representatives to all get together in one place and see the newest technologies available. If you haven't visited the Seafood Processing America section of the show you're really missing out. Ozone International will be
exhibiting in our normal spot again this year in booth 1275.
We're excited to bring along a great mix of new products and
applications to share with the industry. Stop by and talk with
our seafood experts to see how ozone can benefit your
operation.
In addition, we will be
participating in the "Post Harvest Technologies Uncovered" workshop
on Sunday March 14th from 11am to 12pm. This session will seek to
discuss the variety of technologies that exist, such as ozonated
water, high pressure processing, irradiation, and ohmic heating;
their benefits, their limitations, and future applicability. Be sure
to reserve a seat!
To learn more about WhiteWater Ozone
Systems please visit our website: www.o3international.com
Seafood
Industry Links
Working together to make a positive difference
  Food
processing equipment design and manufacturing.
 Ice machine
equipment for the food
industry. |
