Disinfectants, such as chlorate and QAC in fish
Jan 7, 2021 - Foods
Disinfectants, such as chlorate and QAC in fish
When processing a highly perishable food such as fish, special hygiene measures are required. It is common practice to use process water with added disinfectants during skinning, gutting, or filleting. These disinfectants often contain chlorate or quaternary ammonium compounds (QAC) such as benzalkonium chloride (BAC).
Any residues of chlorate and BAC must therefore be removed from the fish as well as from work surfaces and cutting tools by thorough rinsing with water.
Last year, in a monitoring, around 80 samples of pangasius from Asian aquacultures were examined. Disinfectants were detected in over 80% of the samples. In 10% of the samples, the measured concentration was so high that there was an acute health risk when consuming pangasius.
In our Tentamus laboratories, we regularly conduct tests for disinfectant residues. We provide you with fast and reliable results.
Our customer advisors are happy to assist you with any questions you may have.
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