Chlorisal is an ideal antimicrobial for fish and seafood processors. Proper disinfection of the food processing environment is key to keeping the initial microbial load to a minimum. Chlorisal 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. Chlorisal leaves no chemical residues or chemical odors. No potable water post-rinse is required. Chlorisal supports the demand for safer and more natural food products.
Chlorisal has many applications in fish and seafood processing:
When fish are filleted, de-boned, 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.
Disinfecting seafood with Chlorisal Disinfect 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 odours, and no changes in taste or color. No post-rinse is required.
Sanitized ice can be generated with Chlorisal Disinfect. Disinfectant ice can be used in the transport and storage of seafood to maintain freshness.
Disinfectant ice made with Chlorisal Disinfect (hypochlorous acid) halts the growth of microbial organisms.