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Ozone Extends Seafood Shelf Life by Days

Studies have shown that ozone is fifty one percent more powerful on bacterial cell walls than chlorine, and the disinfection rate is 3,125 times faster. The fact that ozone leaves no residue in the water or on the product (it breaks down and returns to oxygen) results in no color or flavor change. Using ozone gives a higher level of assurance against pathogenic E-coli and similar organisms.

The Chemical Free Solution for Aqua Culture:

Greenwood, Miss.- Ozone, a form of oxygen created by lightning bolts during a thunderstorm, also has the capacity to be harnessed in making catfish processing plants cleaner and doubling the shelf life of catfish. These were among research findings made by Dr. Gladden Brooks, a Mississippi Cooperative Extension Service food scientist during the 20th annual Catfish Processing Workshop. Brooks disclosed that studies involving industrial ozone were in June and July 1990 at the Delta Pride catfish processing plant in Indiana. Experimenters determined that ozone was 15 times as effective as chlorine, extending shelf life by weeks, compared to the normal five to seven day shelf life. "Chlorine has proven to be ineffective in controlling bacterial growth, its use results in a poor shelf life of catfish and chlorine imposes a potentially harmful chemical on the consuming public," Brooks said. "Elimination of chlorine as the prime bactericide is now possible, along with other chemicals which may cause problems with treatment systems. Ozone offers the prospect of providing the consumer with a fish product that has added value and improved health benefits. The amazing thing is that ozone produced no after-effects and the product was cost effective to use. Ozone produces no detrimental chemical-organic reactions,” added Brooks.

Ozone has been used in the treatment of drinking water since 1856 and is widely employed in the commercial beverage industries.

Ozone for food safety applies to all links in the food chain - from the processor to the table.

In keeping with the industry's intense resolve to produce a safe food product, using ozone will give processors an even greater assurance that their products are safe, as well as environmentally friendly. The fact that ozone leaves no residue in the water or on the product, (because it breaks down back to oxygen) means no change in color or flavor. Using ozone gives more assurance against pathogenic E-coli and similar organisms and at the same time, conserves water and extends the shelf life of the product.

Studies have shown that ozone is fifty one percent more powerful on bacterial cell walls than chlorine, and the disinfection rate is 3,125 times faster. Recently, FDA and ADEC has approved the use of ozone as a sanitizer for use in food processing plants.

There are two steps in most cleaning procedures. First, cleaning the surface areas and removing the organic residues in which the bacteria live. Secondly, sanitizing is done to destroy any bacteria remaining on the surface. No secondary biocide is necessary when using ozone as it kills bacteria, viruses, spores, fungi, mold, mildew, etc., without the need for other products.


A visual comparison of the difference of
fish shelf life using ozonated ice.

Aqua-culture Fin
& Shell Fish


Before
Ozone

2,800,000
bacteria count


After
Ozone

90,000
bacteria count

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