Fish & Seafood

Fish & Seafood Plant Sanitation

Electrolyzed Oxidizing Water (EOW) is an ideal antimicrobial for fish and seafood processors. Proper sanitation of the food processing environment is paramount to keeping the initial microbial load to a minimum. EOW can control microbial load and has the added benefits of being non-toxic, non-hazardous, and non-irritant. As an antimicrobial, it can replace nearly all chemical sanitizers. EOW is highly biocidal yet leaves no chemical residues or chemical odors. No potable water post-rinse is required. EOW satisfies the demand for implementing safer and more natural food products.

EOW has many applications in fish and seafood processing:

• Storing and sanitation of fish and seafood at harvest
• Dosing into the process water
• Generating sanitized ice for storing and transporting
• Employee hand and feet sanitation entering the facilities
• Sanitation of processing tools and equipment
• Sanitation of floors and food contact surfaces
• Dislodging bioflim and sanitizing pipes and closed systems

Fish & Seafood Harvest

Seafood contamination occurs naturally from the environment where fish are harvested. Microbial pathogens and spoilage organisms can expediate the decomposition of fish. By placing fresh catches into electrolyzed sanitation water, microbial organisms can be kept at low levels, keeping the catch fresh and prolonging the shelf-life.

Direct Sanitation of Fish & Seafood

When fish are filleted, deboned, packaged and frozen, before distribution, exposure of the fish to water constitutes one of the critical steps that must be optimally controlled in order to prevent the introduction of pathogens. The water used in the processing of fish needs to be clean with minimal levels of spoilage organisms and free of pathogens. Cross contamination may occur during food processing where bacteria are transferred from raw fish and/or contaminated surfaces to hygienically safe fish and seafood. Sanitizing seafood with EOW helps prevent cross contamination and satisfies the demand for implementing safer and more natural food sanitation without adversely affecting food quality. There are no chemical residues, no odors, and no changes in taste or color. No post-rinse is required.

In the last 30 years we have collected over 300 published research articles supporting the use of Electrolyzed Oxidizing Water for disinfection. Nearly every common bacteria has been studied as well as viruses and fungi. To learn more please visit our research page and search by microbe to find applicable research.

What about EPA regulation?

Because electrolytically generated hypochlorous acid is a free chlorine molecule, it falls under the Safe Water Drinking Act (42 U.S.C. 300f et seq. 1974) which allows for a free chlorine concentration of up to 4 ppm.

Inactivating Microbial Contaminants

Water disinfection by electrochemical activation is not only more effective than conventional methods of water disinfection, but it is less expensive and environmentally friendly.

The conventional methods, which have seen extensive use over the last 100 years, include chlorine gas and chlorine solutions of sodium hypochlorite (bleach). Despite the vast amount of experience gained over the years, these methods have disadvantages, including the cost of the chemicals and the large investment required for protection and safety equipment.

Electrolyzed water composed of mixed oxidants and hypochlorous acid is 100 times more effective than sodium hypochlorite yet requires no protective gear or safety equipment and is non-toxic, non-irritant, and eco-friendly.