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Potential applications of acidified sodium chlorite for pathogen reduction & shelf life extension on seafood |
G. K. KEMP, Alcide Corp., 8561 154th Ave. N.E., Redmond, WA 98052 Acidified sodium chlorite has been demonstrated to be a versatile antimicrobial process able to be used in a wide variety of intervention situations. In addition to the potential for application of ASC to meats, poultry and produce, evaluations have also been conducted into its possible use on seafood. ASC has been approved by the Food and Drug Administration for use on seafood, but at a concentration (maximum 60 ppm) which is relatively ineffective. Work with higher strength ASC solutions has shown that while the pathogen reduction benefits of the chemistry are very similar to those seen on meats, poultry and produce, very significant benefits can be obtained for shelf life extension of post-harvest fin-fish. In one such study, three different species of snapper were treated by immersion dipping for 2 minutes in ASC followed by storage at minus 3 degrees Celsius either in ice or in an ice/brine solution. Based on evaluations of aerobic plate counts, the shelf life of the ASC treated snapper was seen to increase between 12.9 to 19.1 days depending on the species. Similarly, using more qualitative sensory assessment methods, the shelf life of ASC treated fresh cod was found to extend an average of 10 days over control, untreated cod. When modified atmosphere packaging was combined with an ASC treatment, the shelf life was seen to extend out to 17 days. At the right dose rates and with the appropriate application parameters, ASC would appear to offer the potential for significant improvements in the shelf life of fresh caught fin-fish as well as food safety benefits deriving from pathogen reduction.
Session 91, Acidified sodium chlorite - an antimicrobial intervention for the food industry
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