Hypochlorous acid generator: seafood cleaning processing disinfection

Seafood is popular among consumers around the world due to its rich nutrition and unique flavor. However, its highly perishable characteristics and potential risk of foodborne pathogens (such as Vibrio parahaemolysv, Salmonella, etc.) put forward extremely high requirements for hygienic control during processing. Traditional disinfection methods. Such as the use of powder or liquid chlorinated disinfectant (sodium hypochlorite). Are widely used. But there are many limitations in safety, stability, accuracy and environmental protection. In recent years, hypochlorous acid generator, as an advanced technology for on-site production of highly effective disinfectant. Is setting off a innovation of disinfection technology in the field of global seafood processing.

The traditional purchased chlorine-containing disinfectant has the risk of decomposition and unstable concentration during transportation and storage. When used, it is easily disturbed by water pH and organic matter. Resulting in fluctuation of disinfection effect. More importantly, it may produce harmful by-products (such as trihalomethane). And the high concentration of the stock solution is highly corrosive and irritating. Which poses a threat to the safety of operators. Residual chlorine odor may also affect the flavor of the product.

The hypochlorous acid (HClO) solution produced by on-site electrolysis of hypochlorous acid generator fundamentally solves these problems:

• High efficiency and broad spectrum: Hypochlorous acid is a neutral small molecule. Which can more quickly penetrate the microbial cell membrane and destroy its structure. It can effectively kill bacteria and viruses and effectively inactivate norovirus under low available chlorine concentration (usually 10-100 ppm).
• Safety and environmental protection: reduced to water after action, no harmful residue. Reduce environmental load. It is less irritating to the skin and mucosa at low concentration and improves the safety of operation.
• Quality assurance: almost chlorine free, does not affect the original color, flavor and taste of seafood.
• Controllable cost: on-site on-demand production. Reduce storage, transportation costs and waste. The solution is highly active and the dosage is usually lower than that of traditional disinfectants.

In shellfish purification or recycling aquaculture systems. Continuous injection of low concentration of hypochlorous acid can effectively control the number of pathogenic microorganisms in the water and improve the biosafety level of raw materials.

• Tools and equipment: used for washing and disinfecting conveyor belts, slicers, containers and cutting tools, which can effectively prevent cross contamination.
• Workshop ambient air: Space disinfection through atomization system to reduce the risk of microbial deposition pollution in the air.
• Employee hygiene: Used for shoe pool, hand sanitization link, configuration of mild hand sanitizer.

• Fish, shrimp, shellfish cleaning and soaking: in the pre-cleaning or post-processing stage, the use of hypochlorous acid solution in accordance with the concentration of short-term soaking or spraying. Can significantly reduce the total number of colonies on the surface of the product. Coliform and specific pathogens. Effectively extend the shelf life under ice or cold storage conditions.
• Shell products purification: Especially suitable for the purification of oysters. Clams and other bivalve shellfish, to help remove microorganisms in the internal organs.

Sterilize the cleaning water to ensure the safety of water; The wastewater can also be pretreated to reduce the microbial load in the discharged water.

• Precise concentration control: according to the hygiene requirements of different links (equipment disinfection, product immersion, hand washing disinfection), the effective chlorine concentration and pH value of the output solution are accurately adjust by the generator (the best range is 5.5-6.5).
• Contact time management: Ensure sufficient contact time between the disinfectant and the surface or product to be treat to achieve the best bactericidal effect.
• Water quality premise: water conductivity, hardness, etc. will affect the electrolysis efficiency, if necessary, should be pretreated.
• System integration: the generator can be link with automatic filling and concentration online monitoring system to realize intelligent disinfection management.
• Compliance verification: It must be ensure that the concentration used strictly complies with the regulations and standards of the country or region on food contact with disinfectants (such as the relevant standards of the Chinese Health Commission, the US FDA, the EU EC regulations, etc.), and establish a complete monitoring record.

Hypochlorous acid generator technology, with its outstanding advantages of high efficiency, safety, economy and environmental protection, provides an integrated disinfection solution from water source to finished product, from environment to personnel for seafood processing industry. It can not only significantly improve the microbiological safety indicators of products, extend the shelf life, but also help enterprises meet the increasingly stringent international food safety standards and sustainable development requirements by reducing chemical residues, improving the working environment and reducing the overall cost. With the continuous maturity of technology and deepening of industry cognition, on-site electrolytic hypochlorous acid technology is expect to become the stand of modern and intelligent health management system in the field of global seafood processing, bringing safer and better quality seafood to consumers and escorting every journey from ocean to table.