Industry Application Example 3 Water treatment at a major seafood freezing plant (Hokkaido): At this plant where scallops were processed and frozen, the sea water was used to wash them adding legally allowed amount of sodium hypochlorite in order to reduce colon bacilli and other live germs. However, the sea water in use often contained more germs than permitted by law, giving rise to a situation from time to time where the products failed to pass the test of the public health authority. Thus, they were forced to increase the level of chlorination. But, with the use of our ITC-treated water, they succeeded in killing off colon bacilli all together and routinely reduce other live germs to the less-than-ten level. Of course, they were able to reduce the level of residual chlorine compounds as well. TLSL Comments: (1) Characteristic of our approach was that the products, when thawed out, had a much better taste with a longer shelf life. (2) As a result, this method is being also used in processing other species both in freezing and cold storage operations. OIARI Comments: As in the Example 2, it can and should be used in the domestic market in China in addition to the products for export. −Back to the main page −