Ozone & Seafood
GOVAPEX ozone systems are designed to address the unique challenges of seafood processing. They support both aqueous and gaseous operations, and provide a chemical-free alternative to traditional sanitizers.
Ozone can be used in various ways during seafood processing, including direct treatment of seafood products and the production of ozonated water for rinsing and ice. It significantly reduces microbial loads on seafood surfaces, improving hygiene and extending shelf life. In its gaseous form, ozone rapidly diffuses, providing an even treatment across different surfaces and products. An additional advantage is its effectiveness in cold water, which eliminates the need for hot water and harsh cleaning chemicals. This not only lowers operational costs but also makes the cleaning process more environmentally friendly.
Ozonated Water Rinse
Ozone-enriched water offers a safe and cost-effective solution for rinsing and sanitizing equipment in seafood processing. It can be used during the processing of whole fish or in individual operations such as descaling, skinning, deboning, filleting, handling, and packaging. As a highly reactive oxidizing agent, ozone is significantly more effective than chlorine bleach, peroxyacetic acid (PAA), chlorine dioxide, quaternary ammonia, and other commercial disinfectants. This strong reactivity enables it to penetrate and remove slime and biofilm layers that accumulate on processing equipment. Consequently, ozone ensures effective sanitization of all surfaces, including conveyor belts, scaling and boning equipment, knives, tables, and floors.
Ozone in Ice Production
Ice is crucial for preserving seafood, as it keeps temperatures low to inhibit microbial growth. However, introducing ozone in icing systems improves seafood safety by effectively killing pathogens such as Listeria monocytogenes, Salmonella, Vibrio, and E. coli, which can cause foodborne illnesses and spoilage. By reducing microbial contamination and slowing decomposition, it preserves the sensory quality of seafood—its taste, texture, and appearance—maintaining the fresh flavor and visual appeal that are essential for consumer acceptance.
Ozone in Ice Production
Ice is crucial for preserving seafood, as it keeps temperatures low to inhibit microbial growth. However, introducing ozone in icing systems improves seafood safety by effectively killing pathogens such as Listeria monocytogenes, Salmonella, Vibrio, and E. coli, which can cause foodborne illnesses and spoilage. By reducing microbial contamination and slowing decomposition, it preserves the sensory quality of seafood—its taste, texture, and appearance—maintaining the fresh flavor and visual appeal that are essential for consumer acceptance.
How it Works
When ozone gas is introduced into water through an injection system, it dissolves to form an ozone-enriched solution. The solution is then fed into an ice machine to freeze, trapping the ozone within the ice. As the ice melts, the ozone is gradually released, creating an ozonated water environment that provides continuous microbial control while preserving the seafood’s freshness.
Key Benefits of Ozonated Ice
Preserve Product Freshness
Maintains the seafood’s natural freshness during storage and transport.
Inhibit Pathogen Growth
Effectively reduces bacteria and other harmful microorganisms, ensuring food safety.
Extend Product Shelf Life
Prolongs the freshness and quality of seafood, reducing spoilage and waste.
Prevent Spoilage During Transport
Protects seafood during transit by preserving freshness and preventing spoilage.
Control Odors
Minimizes unpleasant odors, keeping seafood fresh, appealing, and odor-free.
Seamless Process Integration
Easily integrates with existing processing systems, minimizing disruptions and additional costs.
Relevant Studies
Blogoslawski, W. J., & Stewart, M. E. (2011). Some Ozone Applications in Seafood. Ozone: Science & Engineering, 33(5), 368–373. https://doi.org/10.1080/01919512.2011.602006
This study investigates the benefits of ozone treatment in mariculture facilities. It uses ozonized seawater and ice to reduce bacterial pathogens and extend the shelf life of marine food products. Further tests at the Alaska Ocean Product Ice House confirmed that ozonized ice preserved salmon 33-50% longer than conventional ice, extending shelf life by at least two days.
Gonçalves, A. A. (2016). Ozone as a Safe and Environmentally Friendly Tool for the Seafood Industry. Journal of Aquatic Food Product Technology, 25(2), 210–229. https://doi.org/10.1080/10498850.2013.841785
This study highlights the various advantages of applying ozone in the seafood industry, where it has shown potential to enhance food safety and extend shelf life. Ozone has gained attention as a promising alternative treatment in the food industry due to its potent antimicrobial properties and quick decomposition, which leaves no harmful residues on food surfaces.
Campos, C. A., de Souza, S. M., da Silva, M. D., & Santos, D. O. (2005). Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus). International Journal of Food Microbiology, 103(2), 121–130. https://doi.org/10.1016/j.ijfoodmicro.2004.11.039
This study investigates the effects of ozonized slurry ice on the sensory, microbiological, and chemical quality of sardines during a 22-day storage period. The authors report that sardines stored in ozonized slurry ice had a significantly longer shelf life (19 days) compared to those stored in traditional slurry ice (15 days) or flake ice (8 days).
