Evaluation of stabilised hydrogen peroxide as sanitiser in seafood processing industry
Evaluation of stabilised hydrogen peroxide as sanitiser in seafood processing industry
Date
2013
Authors
Hassan, F.
Lakshmanan, P.T.
Geethalakshmi, V.
Mukundan, M.K.
Journal Title
Journal ISSN
Volume Title
Publisher
ICAR
Abstract
The efficiency and period of effectiveness of three different sanitisers viz., sodium hypochlorite, hydrogen peroxide and
commercial stabilised hydrogen peroxide were studied at different locations in seafood processing factories. The results
were analysed using the analysis of variance technique and means were separated using the Tukey ‘B’ test at 5%level of
significance using SPSS16.0. All the treatments were found to be significantly different from each other (p<0.05). The
commercial stabilised H2O2 gave a distinctly better overall sanitising action at 5% level of significance. The study has shown
that the commercially available stabilised hydrogen peroxide is the most effective sanitiser compared to sodium hypochlorite
and plain hydrogen peroxide. Stabilised H2O2 is a better disinfectant for achieving sanitation and hygiene in food processing
industries, particularly in the protein and moisture rich seafood processing industry. It is ecofriendly and least harmful
compared to chlorine and its derivatives
Description
Keywords
hygiene, processing, sanitiser, seafood
Citation
Indian Journal of Fisheries 2013: 60(2), 145-149