The Norwegian-based Stolt Sea Farm (SSF) group has installed ozone-based pathogen control technology from Intervent, the food safety technology and consulting arm of BOC, at two of its North American processing facilities.
Intervent concentrates on food and beverage processors, in particular food safety and the technologies and processes associated with it. Intervent also facilitates processors’ compliance with USDA regulations by evaluating a plant’s risk and assisting with USDA acknowledgement of their HACCP and GMP plants.
BOC business manager for food and safety markets, Mark DiMaggio said that the ozone technology is being used in Stolt’s Los Angeles, California and Stratford, Connecticut plants. The Los Angeles plant processes whole salmon and sturgeon, while the Stratford plant processes whole sturgeon and salmon fillets. Both plants receive their stock from Canada, and process the fish completely, from skinning through to packaging.
The technology is a skidded, self-contained that takes and purifies ambient air, then generates ozone and diffuses it into pre-treated water. The ozone-laden water is used on food preparation surfaces and directly on the fish itself to reduce pathogens, enhance product freshness, and extend shelf life.
Jack King, Vice President of SSF North America said, “ Our validation tests with ozone confirmed that, in addition to reducing pathogens, ozone had a significant, positive impact on product quality and shelf life. The Los Angeles and Stratford plants are just the beginning of our relationship with Intervent. Ultimately, we intend to use their ozone technology in all of our processing plants, and perhaps even in our farms and on our boats.”