Fresh Wash – Produce (seafood)
Consumers are demanding a safer food supply, especially when it comes to seafood. Consumers are becoming more concerned about ensuring the seafood they buy and eat is safe. Rapidly reduces a broad spectrum of pathogen levels. Extends shelf-life of fin fish and crustaceans. Reduces odors and improves organoleptic qualities. Pathogens cannot develop an immunity. Excellent for the removal of biofilms. Breaks down into non-toxic by-products, carbon dioxide and water. Significantly reduces the numbers of pathogens (Listeria monocytogenes and Salmonella and E. Coli) on seafood, so product spoilage is minimized and shelf-life is enhanced. Laboratory results have shown an increase of up to double the normal shelf-life. Improves appearance, flavor and texture, as well as eliminating odors.