There was a need to ascertain the effectiveness and suitability of the ArcAqua Ozone sanitisation system in the poultry and fish industries. We have long known about their unique challenges with regard to sanitisation and controlling microbial spread to other parts of the pack line or factory.
A set of tests were devised and specific samples of food production were anaylsed in a laboratory, to act as a control. ArcAqua was then installed at strategic locations of the process and the exact same samples taken and tested again, to be able to benchmark the effect that ArcAqua, alone, had on the sanitisation process and microbial levels. The poultry samples were taken at points of slaughter and evisceration.
In the case of fish, the ArcAqua unit was used to asses and compare sensory properties such as appearance, odour, flavour and texture. Samples of fish were tested in triplicate and treated with either water (which acted as the control) or treated with ArcAqua’s ozone. Fish samples were evaluated at four time-points; 0, 2, 7 and 8 days.
With respect to poultry, samples of chicken showed extended shelf-life and significantly lower levels of TVC and E.Coli counts. ArcAqua treated chicken took 2 days longer to reach same microbial counts as control samples.
At 0, 2, 7 and 8 days, in all cases, the fish treated with ArcAqua ozone scored higher than the control for all properties evaluated. ArcAqua's was also able to extend shelf-life by 3~8 days, depending on the species of fish.
There was a need to ascertain the effectiveness and suitability of the ArcAqua Ozone sanitisation system in the poultry and fish industries.
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