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Food Safety...
...is a genuine concern of
everyone
in the seafood chain...
...from the boat to the table!
Aerobic Bacteria
Scientific data documents that the primary reason for this concern is
the rapid, unchecked growth of aerobic bacteria, resulting in a short
shelf life for fresh fish.
Carbon Dioxide &
Fresh Seafood
The growth of aerobic bacteria on seafood is exponential. Carbon
dioxide (CO2) is the only anti-microbial gas in the
atmosphere, and when it comes in contact with the moisture on fish, it
retards the growth of aerobic bacteria.
Patented Delivery
System
CO2 Technologies has developed a patented delivery system that subjects
fresh fish to CO2 along the entire cold chain from the boat to the
table.
Seafood
Applications
Boats and
Processors
For fish that are held fresh with ice at the boat, CO2 pads are placed
in the hold of the boat to start the suppression of bacteria growth
immediately after the catch. Processors can maximize food safety
when using a combination of ozone treatment and the new CO2 pads.
Aerobic Plate Counts220KB PDF
Organoleptic Results263KB PDF
CO2 and
Ozone Results262KB PDF
Retail Display
Cases
Placing the new CO2 Pads on the ice of the retail cases not only
continues to suppress bacteria growth, but the modified air will also
displace oxygen around the product and will also raise the relative
humidity in the case which keeps the fish moist and fresh.
Display Case Test262KB PDF
Overnight Program
When the seafood is removed from the case at the end of the
day, it is placed in plastic lugs with a CO2 Pad so the fish is still
exposed to CO2 and the anti-microbial treatment. These
treated fish will be fresh and in good condition to go back in the case
in the morning.
Packaged Fresh Fish for
Self Service Cases
CO2 Pads are also effective at
reducing aerobic bacteria growth and maintaining the freshness of fresh
fish sold in self service cases.
Tray Pack Test636KB PDF
Benefits of CO2
Technologies
Fish will remain fresh longer. (You
will sell more of what you buy).
Fish odors will be eliminated in the
department.
The quality of the fish sold daily will be
enhanced.
Shrink will drop (small reductions in shrink
have the same effect on profitability as large increases in sales volume
or selling prices.)
Monthly ROI is one day.
Testimonials
"We're getting unsolicited
feedback from customers who say the seafood is as fresh as they've ever
seen it."
-- Michael Kennally, VP of Seafood
Merchandising Price Chopper Supermarkets. Quoted in Seafood
Business, March 2003. |
