Katusepapi tn 4, korpus B1, postkast nr 4, Tallinn, Harju maakond, 11412


Industrial chemistry

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.


  • Extends shelf-life of fresh fin fish and crustaceans up to double the normal shelf-life.
  • Eliminates pathogens such as Listeria, Salmonella and E. Coli.
  • Improves organoleptic qualities such as flavor, appearance and aroma.
  • Made of 100% all-natural ingredients.


  • Less shrinkage, increasing sales and profits.
  • Increases food quality.
  • Increases consumer confidence.
  • No toxic, hazardous chemicals.


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