ozone in sea food process

7/30/2019 Ozone in Sea Food Process

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WHAT IS OZONE

Ozone is an unstable gas having a

pungent, characteristic odor. In the earth's stratosphere it

is formed photo-chemically, but at ground levels ispresent in very low concentrations. At normal ambient

temperatures ozone is a blue gas. This can be readily

observed in the generation cells of corona discharge

ozone generators.

Ozone is the tri-atomic state of oxygen which simply

means that the ozone molecule contains three oxygenatoms, having the chemical symbol O3


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OZONE GENERATORS

Ozone generators produce ozone by adding energy to

oxygen molecules (O2), which cause the oxygen atomsto part ways and temporarily recombine with other

O2 molecules creating ozone (O3).


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OZONE IN SEAFOOD PROCESSING

Ozone use in seafood processing

applications has proven to be a great tool in the quest

for food safety as it has in many other food processing

industries. There are more potential uses for ozone in

the commercial seafood industry than many agricultural

food based industries. Not only is ozone useful for foodsafety, but also for fish growing (aquaculture), storage,

ozonated ice, and even odor control during processing.


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Traditional methods for

sanitation in the seafood industry have been a wide use

of chlorine dissolved in rinse and wash waters. Chlorine

has been the most widely used sanitizer in the seafoodindustry despite the limited effect it has on killing

bacteria on seafood. Due to the potential off flavor and

negative health effects of chlorine by-products,

improved sanitation methods have been sought. Sincethe acceptance of ozone use in food production and the

GRAS approval granted in 2001, many uses for ozone

have been researched and implemented in the

commercial seafood processing industries.


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OZONE USE IN SEAFOOD PROCESSING

IN THE FOLLOWING AREAS

Aquaculture and Commercial Fish Growing Facilities

Storage of Live Seafood

Ozonated Ice and Fresh Fish Storage

Antimicrobial Intervention in Fillet Machines and Cut

Fillets

Surface Sanitation of Processing Equipment, Tables

Odor Control in Offal Rooms and Other Processing Areas


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Aquaculture and Commercial Fish

Growing FacilitiesAs the population of the world grows

commercially, grown seafood has become more

necessary to supplement wild seafood harvested from

the ocean and lakes. Ozone use in aquaculture has

proven effective at lowering water consumption by

increasing water re-use, lowering diseases in hatcheriesand growing ponds (some applications in seafood), and

maintaining clean water for faster growth rates with

lower feed rates .To learn more about ozone use in

Aquaculture.


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STORAGE OF LIVE SEAFOOD

Fish or other seafood is transported and stored live

prior to processing. In these applications ozone can beused within this storage water to reduce bacteria and

virus cross-contamination and therefore lowering the

bacteria plants entering the processing center.


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OZONATED ICE AND FRESH FISH

STORAGE

Ozone can be dissolved into water that is then frozen in

ice production. This process will essentially store the

ozone within the ice creating what is commonly

refereed to as ozonated ice. This ozonated ice can be

used in the storage of fish to prolong shelf-life and

maintain a fresher, better looking product to the end

user. To maintain high quality fish products for

market, ozonated ice is commonly used on these vessels

for the fish that are harvested early in the voyage and

stored. Ozonated ice has gained popularity in seafood

storage for many land based operations and fish farms.


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ANTIMICROBIAL INTERVENTION INFILLET MACHINES AND CUT FILLETS

Antimicrobial intervention directly on food products has

dominated the discussions of ozone use in food

processing. Fish and seafood processing has not been

immune from this shift. Ozone can be dissolved into

water to provide an aqueous ozone solution that is

stable, safe, and easy to control. This water containingozone can replace chlorine as an antimicrobial agent, or

be used to supplement existing water rinses and achieve

improved antimicrobial intervention.


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Aqueous ozone used for processing of dressed whole

fish showed a reduction of bacterial cell counts

When fillets were cut from the whole ozonated fish theyresulted in low cell counts of 120-190. In this cutting of

the whole ozonated fish, no ozanated spray was done on

the fillet machines, or ozonated pretreatment, or

ozonated ice for packing was done.

Catfish fillets produced from implementing aqueous

ozone spraying on the fillet machine


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SURFACE SANITATION OF PROCESSINGEQUIPMENT

Ozone dissolved into water can be used throughout aseafood processing plant for surface sanitation. This is a

common application to sanitize fillet machines, cutting

tables, knives, and all equipment that may be used in the

seafood processing areas.

Ozone is used throughout the food

processing industry for surface satiation of shipment.

This application is certainly not limited to the seafood

industry.


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KILLING OF BECTERIA


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ODOR CONTROL IN OFFAL ROOMS AND

OTHER PROCESSING AREAS

Seafood processing can create foul odors. The offal

processing can create a foul odor that is less than ideal for

the employees working within that specific room. In someapplications seafood is dried to create a final product. The

drying process releases the moisture and odor to the

outdoors. Foul odors from this process or other processes

can cause potential odor issues surrounding a seafood

processing plant, causing complaints from neighbors in the

community. Ozone is commonly used in industrial odor

control for many applications. The main goal being to

maintain worker safety, while improving indoor and

outdoor air quality.


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OZONE ADVANTAGES

Reduced Water Usage

Faster Growth Rates

Reduction of Waterborne Diseases

Higher Standard of Environmental Control

Supplements other Treatment Processes


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SAFTEY

Ozone is attractive as an alternative to chemical processes

like chlorine, which present significant safety challenges.Exposure to ozone has not been shown to present long-

term health problems.


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ozone in sea food process

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