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2.5.1. Application of ozone in seafood processing
Pathogenic bacteria and viruses present in fish are highly sensitive to residual ozone in water. 99.9% or higher inactivation of Aeromonas spp., Vibrio anguillarum and Yersinia ruckeri is obtained at residual ozone concentrations of 0.15 – 0.20 mg / l within 60 seconds in natural lake, brackish and sea water. In fish farm effluent, a residual concentration of 0.3-0.4 mg/l is required for Aeromonas inactivation. Among fish pathogenic viruses, high sensitivity toward ozone has generally been reported. This also applies to viruses with high UV resistance, i.e. IPNV and WSBV as reported by many researchers. Because of its instability, ozone must be generated and used on-site. The most efficient method is by the electric discharge technique, which involves the passage of oxygen gas, or air, across the gap of narrowly spaced electrodes under high voltage. Due to the energy costs of producing ozone, it is important to optimize the transfer efficiency from gas to liquid phase. Ozone in seafood processing and fisheries The method of use of ozone started in late 1996 onboard purse - seiners with an idea to decrease bacteriological problems in the circulation of RSW system. Today, ozone is used in the seafood processing and fishery industry in areas such as:
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