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.