KLORSAFE

 

Application in Seafood Industry

 

 

Product Description

Klorsafe is a two part system which is to be mixed together at the point of use. Klorsafe contains chlorates salt that are approved by FDA [ 21CFR173.325 (d) ] to be used in processing facilities as an antimicrobial agent to reduce pathogenic bacteria due to cross-contamination during the harvesting, handling, heading, evisceration, butchering, storing, holding, packing, or packaging of finfish and crustaceans.

The reacted solution is to be used in spraying or dipping seafood to control pathogens, as well as microbial growth that causes decay or spoilage on finfish and crustaceans.

 

Function

 Promotes Shelf Life Enhancement
  • Application of Klorsafe to whole fish may provide an effective surface disinfectant to reduce naturally occurring microbial populations on the skin of the fish
  • Controls microbial activity on finfish so product spoilage is minimized and shelf life is enhanced.

 

 

 

 Enhances Food Safety and Product Quality
  • Reduces pathogenic bacteria on finfish & crustaceans encountered during the harvesting, handling, heading, evisceration, butchering, filleting, storing, holding, packing, or packaging.
    • Reduces pathogen bacteria on finfish following filleting.
    • Substantially reduces contamination on raw finfish, minimizing product spoilage and helping to improve finished product quality and extend shelf-life.
    • Low reactivity with organics and soils helps assure consistent dosage for microbial control on finfish & crustaceans.
    • Applicable to all finfish and crustaceans
    • Reduced total bacterial count and numbers of L. monocytogenes on salmon fillets
    • Significantly reduces the numbers of Listeria monocytogenes and Salmonella Spp. and/or Vibrio parahaemolyticus on finfish and crustaceans.
    • No adverse organoleptic effects.
    • No adverse effects on biological waste treatment systems.
 

Use-levels

 5 – 12 ml/L of reacted Klorsafe

 


Applicable for :      

  • Fresh fish and seafood (fresh or saltwater)
  • Fresh molluscs, crustaceans and echinoderms

Condition :

Treated seafood must be cooked prior to consumption to ensure that there are no detectable residues on the treated products

  Useful references :