Leaflet here.
Ozone can be extremely valuable to fish processing operators by helping them to extend shelf-life of fresh fish. Ozone also eliminates all bacteria and thus prevents odour.
Ozone Extends Shelf-Life
This can be achieved in various ways, e.g. by mixing ozone into either rinse water or ice used to cool the fish. The air in the fish processing plant can also be ozonated in order to eliminate
bacteria in the atmosphere and repel flies and other insects.
Ozone in Fresh Product Exports
Ozone is ideally suited for use in exporting fresh products. Ozonated air is then pumped into the packaging, whereby shelf-life is substantially extended. Currently, the situation is such
in many parts of the United States that producers are obliged to use ozone in the packaging of imported fresh products.
Ozone in Fish Drying Operations
Ozone equipment has mainly been used in fish drying operations. By ozonating the air, flies are repelled and all maggots are eliminated as well. Ozone eliminates bacteria and stops their formation.
By ozonating rinse water and simultaneously ozonating the air in the processing area, it has proven possible to eliminate odours emanating from fish drying plants, thereby making it feasible to
operate them in densely populated areas.
Please contact us for further information.
