Comparison Between
Sodium Hypochlorite and Advanced Oxi-Plus
(AOP)
RAW SQUID FILLET | ||||||||
Date of Inoculation | Dates of Reading | SAMPLE | Time of Exposure to Sodium Hypochlorite | Time of Exposure to AOP | Coliform (Ufc/g) | Escherichia coli (Ufc/g) | Staphylococcus aureus(Ufc/g) | Aerobic Mesophilic Bacteria (Ufc/g) |
-1 | -1 | -1 | -1 | |||||
7/13/2015 | 7/15/2015 | Raw Squid Fillet (Standard Sample) | _ | _ | 19 x 10 | 4 x 10 | 26 x 10 | 158 x 10 |
Raw Squid Fillet at 10 ppm | 5 min | 0 | 8 x 10 | 1 x 10 | 11 x 10 | 79 x 10 | ||
10 min | 0 | 2 x 10 | <10 | <10 | 22 x 10 | |||
15 min | 0 | <10 | <10 | <10 | 17 x 10 | |||
Raw Squid Fillet at 715 ORP | 0 | 5 min | <10 | <10 | 1 x 10 | 51 x 10 | ||
0 | 10 min | <10 | <10 | 1 x 10 | 25 x 10 | |||
0 | 15 min | <10 | <10 | <10 | 7 x 10 |
LAMINATED RAW SQUID FILLET | ||||||||
Date of Inoculation | Dates of Reading | SAMPLE | Time of Exposure to Sodium Hypochlorite | Time of Exposure to AOP | Coliform (Ufc/g) | Escherichia coli (Ufc/g) | Staphylococcus aureus(Ufc/g) | Aerobic Mesophilic Bacteria (Ufc/g) |
-1 | -1 | -1 | -1 | |||||
7/13/2015 | 7/15/2015 | Raw Squid Fillet Laminado (Standard Sample) | _ | _ | 17 x 10 | 11 x 10 | 78 x 10 | 958 x 10 |
Raw Squid Fillet Laminado at 10 ppm | 5 min | 0 | 7 x 10 | 3 x 10 | 30 x 10 | 620 x 10 | ||
10 min | 0 | <10 | <10 | 20 x 10 | 260 x 10 | |||
15 min | 0 | <10 | <10 | 3 x 10 | 188 x 10 | |||
Raw Squid Fillet Laminado at 718 ORP | 0 | 5 min | <10 | <10 | 27 x 10 | 320 x 10 | ||
0 | 10 min | <10 | <10 | 9 x 10 | 212 x 10 | |||
0 | 15 min | <10 | <10 | <10 | 85 x 10 |
COOKED SQUID FILLET | ||||||||
Date of Inoculation | Dates of Reading | SAMPLE | Time of Exposure to Sodium Hypochlorite | Time of Exposure to AOP | Coliform (Ufc/g) | Escherichia coli (Ufc/g) | Staphylococcus aureus(Ufc/g) | Aerobic Mesophilic Bacteria (Ufc/g) |
-1 | -1 | -1 | -1 | |||||
7/13/2015 | 7/15/2015 | Cooked Squid Fillet (Standard Sample) | _ | _ | <10 | <10 | 4 x 10 | 188 x 10 |
Cooked Squid Fillet a 10 ppm | 5 min | 0 | <10 | <10 | <10 | 156 x 10 | ||
10 min | 0 | <10 | <10 | <10 | 95 x 10 | |||
15 min | 0 | <10 | <10 | <10 | 62 x 10 | |||
Cooked Squid Fillet a 725 ORP | 0 | 5 min | <10 | <10 | <10 | 160 x 10 | ||
0 | 10 min | <10 | <10 | <10 | 58 x 10 | |||
0 | 15 min | <10 | <10 | <10 | 12 x 10 |
SQUID FILLET FROM A COOKER COOLER | ||||||||
Date of Inoculation | Dates of Reading | SAMPLE | Time of Exposure to Sodium Hypochlorite | Time of Exposure to AOP | Coliform (Ufc/g) | Escherichia coli (Ufc/g) | Staphylococcus aureus(Ufc/g) | Aerobic Mesophilic Bacteria (Ufc/g) |
-1 | -1 | -1 | -1 | |||||
7/13/2015 | 7/15/2015 | Squid Fillet from a Cooker Cooler (Standard Sample) | _ | _ | 41 x 10 | 12 x 10 | 144 x 10 | MNPC |
Squid Fillet from a Cooker Cooler at 10 ppm | 5 min | 0 | 28 x 10 | 4 x 10 | 137 x 10 | 570 x 10 | ||
10 min | 0 | 17 x 10 | 3 x 10 | 78 x 10 | 480 x 10 | |||
15 min | 0 | 10 x 10 | 1 x 10 | 39 x 10 | 340 x 10 | |||
Squid Fillet from a Cooker Cooler at 714 ORP | 0 | 5 min | 15 x 10 | 1 x 10 | 50 x 10 | 440 x 10 | ||
0 | 10 min | 4 x 10 | <10 | 22 x 10 | 120 x 10 | |||
0 | 15 min | <10 | <10 | 8 x 10 | 60 x 10 |
Sample | AOP Concentration | |||
Initial | 5 min | 10 min | 15 min | |
Raw Squid Fillet | 715 | 688 | 533 | 494 |
Raw Squid Fillet laminado | 718 | 679 | 542 | 498 |
Cooked Squid Fillet | 725 | 532 | 498 | 478 |
Squid Fillet from a Cooker Cooler | 714 | 535 | 513 | 499 |
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.