 | Fresh Wash - Seafood™ is an anti-microbial treatment designed for finfish and crustaceans that significantly reduces pathogens such as Listeria, E. Coli and Salmonella. |
| It also eliminates odors and extends the shelf-life of a variety of seafood products - Naturally. It is easily applied by spraying, washing or dipping when used by processors and retailers to add value and ensure freshness of their products. |
| 100% naturally-derived fruit extract anti-microbial designed for a variety of seafood products. |
| Rapidly reduces a broad spectrum of pathogen levels. |
| Extends the shelf life of a variety of finfish and crustaceans. |
| Reduces odors and improves organoleptic qualities. |
| Pathogens cannot develop an immunity to th unique anti-microbial chemistry. |
| Excellent for the removal of biofilms. |
| Effective at low dosages, non-corrosive and non-reactive. |
| Easily applied by spraying or dipping. |
| Breaks down into non-toxic by-products, carbon dioxide and water. |
| The all-natural ingredients in Fresh Wash Seafood™ are Generally Recognized As Safe (GRAS) by the FDA and additional labeling is not required. |
Eliminates Pathogens
Significantly reduces the numbers of pathogens on raw seafood so product spoilage is minimized and shelf-life is enhanced.
Significantly reduces the numbers of Listeria monocytogenes and Salmonella and E. coli on seafood.
Excellent for the removal of biofilms which have been shown to be 150 to 3,000 more times resistant to chlorine-based products.
Extends Shelf-life
Laboratory results have shown an increase of up to double the normal shelf life.
Results in new distribution to new markets with fewer losses due to spoilage.
Improves Organoleptic Qualities
Improves appearance, flavor and texture.
Eliminates odors associated with enzymatic and microbial activity.
Typically with a 10% solution, 107 - 108 will be reduced to
101. From this level, bacteria will take longer to reproduce to levels where spoilage and potential food poisoning can occur. The anti-microbial power is due to a synergistic action created by the reaction between the natural organic acids and natural sugars present in the product and in the treated food.
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