(1) Technology Transfer from the Food Industry Research and Development Institute, Taiwan :

The optimum cleaning and sterilization technique for fresh oysters and fillets

Cooperation model: technology transfer

Background introduction: ( Note; Chinese Version only)

　　As the core elements of a seafood factory, both sanitary safety and superb product quality enhance a company’s competitive advantages compared with the same trades. In this regard, the introduction of modernized health control equipment for promotion of health management technologies improves an enterprise’s competitive advantages.

　　The weak-acid sterilizing water with the sterilization effect 50 times as much as sodium hypochlorite for instant sterilization is reduced to ordinary water after sterilization and characteristic of the pH value between 4.0 and 6.5. Based on hypochlorous acid (HOCl) as the major ingredient for sterilization in sodium hypochlorite, the technique of acidic sterilizing water is to produce stable and qualified acidic sterilizing water from the sterilizing water generator in which the concentration is configured. The acidic sterilizing water, which is effective in sterilization and safer than sodium hypochlorite and features less adverse effect (corrosive effect) on food materials (equipment), practicability and low costs, has been widely used in various industries or institutes for sterilization such as food industry, hospital, stock farming, hospitality industry and public places in Japan, Korea, Europe and America.

　　The high-concentration electrolyzed ozone water generator is a high-tech product developed in recent years. Based on PEM (Proton Exchange Membrane) electrolysis, the ozone generator, which electrolyzes pure water for production of ozone, is able to manufacture ozone water directly with proprietary filtering and air-water mixing techniques integrated. Featuring fast oxidation and decomposition, the high-concentration electrolyzed ozone water is effective in deodorization and sterilization of foods and utensils, oxidation and decomposition of residual pesticides on vegetables and fruits, and removal and deodorization of chlorine remained in water for various commercial applications such as vegetable & fruit processing center, food factory, seafood processing center, laundry, pool, cooling tower, stock farming and aquaculture.

　　To obey standards of food & sanitation laws for microbes, the optimized method of cleaning and sterilizing oysters and fillets uses both weak-acid sterilizing water and high-concentration electrolyzed ozone water.

 

Technologies to be transferred:

1. Evaluations of sterilization effects of newly-developed weak-acid sterilizing water and high-concentration electrolyzed water on microbes according to consumption, pH value, stability, concentration, temperature and time
2. Evaluations of sterilization effects of newly-developed weak-acid sterilizing water and high-concentration electrolyzed water on fresh fillets according to consumption, pH value, stability, concentration, temperature and time

 

Contact window:

Please refer to Super Aqua

 

Technology Transfer Survey

Title	The optimized method to clean and sterilize seafood including fresh oysters and fillets
Item No.
Description	Control of microbes and extension of shelf lives by cleaning and sterilization techniques
Applicable industry	Fishery and other food industries
Applicable products	Fresh oysters and fillets
Technical specifications	Evaluations of sterilization effects of weak-acid sterilizing water and high-concentration electrolyzed ozone water on fresh fillets according to concentration, temperature, pH value and time consumption
Features	Acidic sterilizing water with neither trichloromethane nor toxic gases such as high-concentration electrolyzed ozone and nitric oxide (NOx)
Granted patent
Benefit (output value)	Promotion of sanitary safety and product quality
Recommendation for technology-transfer applicants	Cleaning and sterilization of equipment and workplaces
Contact window for techniques
Contact window for technology transfer
Costs and methods for technology transfer

For more detailed information, please refer to Super Aqua:

 

 

(2) Notice for employment of hypochlorous acid liquids issued by the Ministry of Health and Welfare,R.O.C.( Taiwan ):

Appendix1. The substances which used to disinfect food-contact surfaces shall apply to:

NO	CAS Reg.	No.	Substance Use limitation*
1	64-19-7	Acetic acid	686 ppm
2	98-55-5	Alpha-terpineol	None (Note 2)
3	12125-02-9	Ammonium chloride	48 ppm
4	10043-52-4	Calcium chloride	17 ppm
5	7778-54-3	Calcium hypochlorite	200 ppm as total available chlorine (Note 2)
6	1592-23-0	Calcium stearate	None
7	3347-48-5	Decanoic acid	Dairy processing equipment: 90 ppm Other food-contact surfaces: 234 ppm
8	7173-51-5	Didecyldimethylammonium chloride	Active quaternary compound: 200 ppm (Note 2)
9	139-33-3	Disodium ethylenediaminetetraacetate	1400 ppm
10	27176-87-0	Dodecyl-benzenesulfonic acid	Dairy processing equipment: 5.5 ppm Other food-contact surfaces: 400 ppm
11	64-17-5	Ethanol	None
12	111-76-2	Ethylene glycol monobutyl ether	None (Note 2)
13	7790-92-3	Hypochlorous acid	200 ppm as total available chlorine
14	10034-85-2	Hydriodic acid	25 ppm of titratable iodine
15	7722-84-1	Hydrogen peroxide	Dairy processing equipment: 465 ppm Other food-contact surfaces: 1100 ppm
16	7553-56-2	Iodine	25 ppm of titratable iodine
17	13840-33-0	Lithium hypochlorite	200 ppm as total available chlorine and 30 ppm lithium (Note 2)
18	50-21-5	Lactic acid	Dairy processing equipment: 138 ppm Other food-contact surfaces: None
19	1309-48-4	Magnesium oxide	None
20	7558-80-7	Monosodium phosphate	350 ppm
21	26896-20-8	Neo-decanoic acid	174 ppm (Note 2)
22	7697-37-2	Nitric acid	1000 ppm
23	112-05-0	Nonanoic acid	90 ppm
24	7378-99-6	N,N-dimethyloctanamine	113 ppm
25	124-07-2	Octanoic acid	Dairy processing equipment: 176 ppm Other food-contact surfaces: 234 ppm
26	3944-72-7	1-Octanesulfonic acid	172 ppm (Note 2)
27	28805-58-5	Octenyl succinic acid	156 ppm
28	90-43-7	ortho-Phenylphenol	400 ppm (Note 2)
29	None	Oxychloro species (predominantly chlorite, chlorate and chlorine dioxide in an equilibrium mixture) generated either (i) by directly metering a concentrated chlorine dioxide solution prepared just prior to use, into potable water, or (ii) by acidification of an aqueous alkaline solution of oxychloro species (predominately chlorite and chlorate) followed by dilution with potable water	200 ppm as total available chlorine
30	None	Oxychloro species (including chlorine dioxide) generated by acidification of an aqueous solution of sodium chlorite.	200 ppm as total available chlorine
31	79-21-0	Peroxyacetic acid	315 ppm
32	33734-57-5	Peroxyoctanoic acid	122 ppm
33	2809-21-4	1-hydroxyethylidene-1 1- diphosphonic acid (HEDP)	34 ppm
34	7664-38-2	Phosphoric acid	None
35	7758-02-3	Potassium bromide	Dairy processing equipment: 46 ppm total available halogen Other food-contact surfaces: 200 ppm total available halogen
36	7681-11-0	Potassium iodide	25 ppm of titrateble iodine
37	7778-66-7	Potassium hypochlorite	200 ppm as total available chlorine (Note 2)
38	79-09-4	Propionic acid	297 ppm
39	499-83-2	2,6-Pyridinedicarboxylic acid	1.2 ppm
40	8001–54–5	(Quaternary ammonium compounds, including cetylpyridinium chloride) 1.alkyl (C12-C18) benzyldimethyl, chlorides	the end-use concentration of all quaternary chemicals in the solution is not to exceed 200 ppm of active quaternary compound
41	68424–85–1	2.n-alkyl (C12-18) dimethyl benzyl ammonium chloride	the end-use concentration of all quaternary chemicals in solution is not to exceed 400 ppm of active quaternary compound
42	85409–23–0	3.n-alkyl (C12-14) dimethyl ethylbenzyl ammonium chloride, average molecular weight (in amu), 377to 384.	the end-use concentration of all quaternary chemicals in solution is not to exceed 400 ppm of active quaternary compound
43	None	4.n-alkyl (C12-18) dimethyl ethylbenzyl ammonium chloride, average molecular weight (in amu) 384.	the end-use concentration of all quaternary chemicals in the solution is not to exceed 400 ppm of active quaternary compound
44	None	5.di-n-Alkyl(C8-10) dimethyl ammonium chloride, average molecular weight (in amu) 332 to 361.	the end-use concentration of these specific in quaternary ammonium compounds is not to exceed 240 ppm of active quaternary ammonium compound; the end-use concentration of all quaternary chemicals in the solution is not to exceed 400 ppm of active quaternary compound
45	148788–55–0 /148812–654–1	6.didecyl dimethyl ammonium carbonate /didecyl dimethyl ammonium bicarbonate	the end-use concentration of these specific ammonium compounds is not to exceed 240 ppm of active quaternary ammonium compound
46	5324-84-5	Sodium 1-octanesulfonate	312 ppm (Note 2)
47	7647-15-6	Sodium bromide	200 ppm total available halogen (Note 2)
48	527-07-1	Sodium gluconate	760 ppm
49	7681-52-9 1310-73-2	Sodium hypochlorite	200 ppm as total available chlorine
50	7681-82-5	Sodium iodide	25 ppm of titratable iodine (Note 2)
51	7775-19-1	Sodium metaborate	None (Note 2)
52	68309-27-3	Sulfonated tall oil fatty acid	66 ppm (Note 2)
53	7664-93-9	Sulfuric acid	228 ppm (Note 2)
54	64-02-8	Tetrasodium ethylenediamine tetraacetate	None

*”Limitations” means the end-use concentration maximum limits, when ready for use.

• Note 1. In composite formulation's product, each single component's concentration limits shall apply this table.
• Note 2. Not apply to dairy processing equipment.
• Note 3. Used to the cleanser substances in this table, should adequate draining or dried volatile to avoid detergent residue on food contact surfaces.

 

Appendix2. The substances which used to disinfect food shall apply to:

NO	CAS Reg. No.	Substance	Residue Limit
1	None	Acidified sodium chlorite solutions (ASC) (Note 2)	Not more than 1 ppm as total available chlorine.
2	10049-04-4	Chlorine dioxide	Not more than 1 ppm as total available chlorine.
3	7790-92-3	Hypochlorous acid	Not more than 1 ppm as total available chlorine.
4	7681-52-9	Sodium hypochlorite	Not more than 1 ppm as total available chlorine.

• Note 1. After used for the compounds listed in the table, shall be followed by a potable water rinse or by blanching or cooking, the final food contains no more than the limitations specified in the Table.
• Note 2. Acidified sodium chlorite solutions (ASC): The substance is produced by mixing an aqueous solution of sodium chlorite (CAS Reg. No. 7758-19-2) with any generally recognized as safe (GRAS) acid; achieve a pH of 2.3 to 2.9.