Evaluation of stabilised hydrogen peroxide as sanitiser in seafood processing industry

Abstract

The 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 H2O2gave 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 derivatives.