BOC outfits seafood plant with ozone intervention

MARCH 14–MURRAY HILL, N.J.—BOCis working with Neptune Seafood to expand the ozone pathogen intervention system used to help control food-born pathogens and extend product shelf life at Neptune’s Los Angeles shrimp processing plant.

Neptune originally incorporated BOC’s ozone-based anti-microbial technology in May 2002 and has decided to add two additional anti-microbial ozone systems.

“When we decided to employ an ozone-based pathogen reduction system, we turned to BOC,” Hector Poon, chief operating officer, Neptune Seafood. “They provided us with a complete ozone engineered solution that enabled us to quickly and efficiently implement our pathogen reduction strategy.”

The Neptune Seafood Los Angeles plant processes raw shrimp that arrive encased in ice. Upon arrival at Neptune’s processing center, the shrimp are placed in thaw tanks, separated, processed and individually quick-frozen. To combat food-borne pathogens such as E. coli, listeria monocytogenes (listeria), coliforms and other spoilage organisms, BOC engineered and integrated an anti-microbial ozone system to the in-feed water supply, introducing ozone directly to the thaw tank and onto the shrimp at various stages of processing to lower the level of pathogens. Ozone-laden water is also circulated throughout the plant for use in other processes.

Mark DiMaggio, business manager, food safety products, BOC, added that Neptune is now able to offer its customers “higher quality seafood products that are free of chemicals and lower in surface bacteria.”

Food processors look to BOC for the engineered solutions they need to achieve total process control in their plants. BOC uses the best available services and technologies to help customers address their tmosphere, microbe and temperature control needs.


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