Destroying the micro-organisms / pathogens completely and permanently inactivate virus
Ozone is a very powerful bactericide and viricide and, unlike other agents such as chlorine, it does not leave any undesirable residues
Ozone is both a cleaning and a sanitizing agent, Ozone-based systems have been used in the food industry for several years.
The use of ozone-containing water for dipping and washing shrimp, fish or fish fillets results in an effective reduction of microbiological flora and simultaneously has no adverse effect on the product
Soaking, peeled shrimp in ozone- containing water was found to be more effective in addition to spraying shrimp with ozone-containing water. The higher ozone concentrations and longer treatment times studied were more effective for reducing levels of spoilage bacteria on the shrimp. This also did not increase lipid oxidation in the shrimp immediately after treatment.
Research has found that soaking shrimps in 3 ppm dissolved ozone (650-700 mV ORP reading) for 40 and60 seconds caused the greatest reduction of total aerobic counts on the shrimp.
In the seafood industry, shrimp / fish were treated with ozone-containing water to disinfect and to improve sensory qualities. Treatment of frozen or fresh shrimp, squid, octopus, mackerel, tuna, yellowtail and salmon with 1.5% NaCl solution containing 2.0 mg/L of ozone-containing water for 5-10 mins decreased the viable bacterial count by 2-3 logs.
Ozonation is found to be a suitable treatment, before any storage. It improves
microbiological and biochemical qualities of shrimp / fish and consequently prolongs their shelf life considerably.
The advantage of ozone are as follows:
Ozone treatment of shrimp / fish slows down its bacterial growth significantly, resulting in lower counts bacteria.
Ozone treatment increases the shelf life of shrimp / fish by 40 to 70% compared to non-ozonated process.
Ozone has no negative impact on the bio-chemical properties of shrimp / fish
Ozone leaves no residue on the fish and creates no changes on its color and flavor.
Agriculture Food Processing
Sea Food Processing
The most powerful oxidizer available.
No chemical storage required.
Three-thousand times more germicidal than chlorine.
Instant pathogen destruction & no harmful chemical residual.