Comparison Between
Sodium Hypochlorite and Advanced Oxi-Plus
(AOP)

RAW SQUID FILLET
Date of InoculationDates of ReadingSAMPLETime of Exposure to Sodium HypochloriteTime of Exposure to AOPColiform (Ufc/g)Escherichia coli (Ufc/g)Staphylococcus aureus(Ufc/g)Aerobic Mesophilic Bacteria (Ufc/g)
-1-1-1-1
7/13/20157/15/2015Raw Squid Fillet (Standard Sample)__19 x 104 x 1026 x 10158 x 10
Raw Squid Fillet at 10 ppm5 min08 x 101 x 1011 x 1079 x 10
10 min02 x 10<10<1022 x 10
15 min0<10<10<1017 x 10
Raw Squid Fillet at 715 ORP05 min<10<101 x 1051 x 10
010 min<10<101 x 1025 x 10
015 min<10<10<107 x 10

 

LAMINATED RAW SQUID FILLET
Date of InoculationDates of ReadingSAMPLETime of Exposure to Sodium HypochloriteTime of Exposure to AOPColiform (Ufc/g)Escherichia coli (Ufc/g)Staphylococcus aureus(Ufc/g)Aerobic Mesophilic Bacteria (Ufc/g)
-1-1-1-1
7/13/20157/15/2015Raw Squid Fillet Laminado (Standard Sample)__17 x 1011 x 1078 x 10958 x 10
Raw Squid Fillet Laminado at 10 ppm5 min07 x 103 x 1030 x 10620 x 10
10 min0<10<1020 x 10260 x 10
15 min0<10<103 x 10188 x 10
Raw Squid Fillet Laminado at 718 ORP05 min<10<1027 x 10320 x 10
010 min<10<109 x 10212 x 10
015 min<10<10<1085 x 10

 

COOKED SQUID FILLET
Date of InoculationDates of ReadingSAMPLETime of Exposure to Sodium HypochloriteTime of Exposure to AOPColiform (Ufc/g)Escherichia coli (Ufc/g)Staphylococcus aureus(Ufc/g)Aerobic Mesophilic Bacteria (Ufc/g)
-1-1-1-1
7/13/20157/15/2015Cooked Squid Fillet (Standard Sample)__<10<104 x 10188 x 10
Cooked Squid Fillet a 10 ppm5 min0<10<10<10156 x 10
10 min0<10<10<1095 x 10
15 min0<10<10<1062 x 10
Cooked Squid Fillet a 725 ORP05 min<10<10<10160 x 10
010 min<10<10<1058 x 10
015 min<10<10<1012 x 10

 

SQUID FILLET FROM A COOKER COOLER
Date of InoculationDates of ReadingSAMPLETime of Exposure to Sodium HypochloriteTime of Exposure to AOPColiform (Ufc/g)Escherichia coli (Ufc/g)Staphylococcus aureus(Ufc/g)Aerobic Mesophilic Bacteria (Ufc/g)
-1-1-1-1
7/13/20157/15/2015Squid Fillet from a Cooker Cooler (Standard Sample)__41 x 1012 x 10144 x 10MNPC
Squid Fillet from a Cooker Cooler at 10 ppm5 min028 x 104 x 10137 x 10570 x 10
10 min017 x 103 x 1078 x 10480 x 10
15 min010 x 101 x 1039 x 10340 x 10
Squid Fillet from a Cooker Cooler at 714 ORP05 min15 x 101 x 1050 x 10440 x 10
010 min4 x 10<1022 x 10120 x 10
015 min<10<108 x 1060 x 10

 

SampleAOP Concentration
Initial5 min10 min15 min
Raw Squid Fillet715688533494
Raw Squid Fillet laminado718679542498
Cooked Squid Fillet725532498478
Squid Fillet from a Cooker Cooler714535513499

NOTE: 20 drops of AOP were added to 20 liters of water.

Conclusions:

  • In this fourth assay we can demonstrat that disinfection with AOP yields better results in comparison to sodium hypochlorite.
  • The coliform levels reached with the liquid ozone are under  <10 Ufc/gr , while with sodium hypochlorite there is still a coliform load.
  • Our main problem in this test is the presence of aerobic mesophilic bacteria, in all stages analyzed in this sampling. However, with AOP and sodium hypochlorite we can reduce the presence of this bacteria at very low levels, under current sanitary standards. What is important here is to control the times of exposure of the product to the disinfectant to guarantee an effective elimination of microorganisms.
  • Regarding residual effects, we can observe, according to the attached table, that the concentration of AOP stays high after a time of use of 15 minutes,  so that the consumption of this product would be less in comparison to the sodium hypochlorite, the concentration of which, after 15 minutes of use, leads its residual effects to almost disappear in the disinfectant solution due to the cloudiness of the disinfection water.