Freshwater and Marine food products Processing Industry Applications
Food safety is the most important concern underlying the Fresh and Marine food products processing industry. Hygiene is the starting point of all the standard procedures and a critical control point(CCP) in monitoring food safety at various levels of operations. Cleaning and decontamination are the two most important aspects of achieving hygiene. Pathogens like Vibrio cholerae, Salmonella typhii, Staphylococcus aureus etc., have been attributed to cause seafood borne illness outbreaks. Care P and Forac range of products are the convenient and effective alternatives to eliminate pathogens and bring down bioburden from the Fresh and Marine food products. Care P and Forac range of products come in as a multifaceted solution for minimizing microbial contamination, arresting microbial growth in Raw material, Intermediate/Semi processed products and eliminating microbial contamination in the Final products. This helps enhance the shelf life of the final products. Care P and Forac range of products are FOOD GRADE alternatives to other sanitizers (chlorine, ozone & other commercial grade hydrogen peroxide-based products). Our products are constituted of food grade Hydrogen Peroxide and Peroxyacids. Their potential to eliminate biofilms and other pathogens even in the presence of high organic load, makes them efficient and convenient decontaminants for sanitization of fresh and marine water food products. Our products are colourless, mildly pungent (on dilution), non-toxic, non-residual and biodegradable. Our products have been approved for sanitizing food and food contact surfaces. The combination of hydrogen peroxide and peroxyacids is approved as a secondary direct food additive permitted into food for human consumption with residues acceptable up to 75 ppm for hydrogen peroxide and 220 ppm for peroxyacids by the USFDA (CFR 21, 173.370). Hence Care P and Forac range of products application gets extended to sanitizing the fresh and marine food products and the food contact surfaces.