Evaluation of stabilised hydrogen peroxide as sanitiser in seafood processing industry

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dc.contributor.authorHassan, F.
dc.contributor.authorLakshmanan, P.T.
dc.contributor.authorGeethalakshmi, V.
dc.contributor.authorMukundan, M.K.
dc.date.accessioned2014-06-11T09:23:42Z
dc.date.available2014-06-11T09:23:42Z
dc.date.issued2013
dc.description.abstractThe 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 derivativesen_US
dc.identifier.citationIndian Journal of Fisheries 2013: 60(2), 145-149en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1732
dc.language.isoenen_US
dc.publisherICARen_US
dc.subjecthygieneen_US
dc.subjectprocessingen_US
dc.subjectsanitiseren_US
dc.subjectseafooden_US
dc.titleEvaluation of stabilised hydrogen peroxide as sanitiser in seafood processing industryen_US
dc.typeArticleen_US
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