In a sushi production factory in Vuadens, Switzerland, ozone, ultrasound, electrolyzed water, and UV (185 and 254 nm) radiation are employed to sanitize all production equipment and factory space, including incoming and cooled air, as well as to sanitize the sushi products themselves. Fish, vegetables and rice all are washed with electrolyzed water as ultrasound is applied. Sushi itself is disinfected prior to packaging by fumigation with ozone and UV radiation in a special UV Disinfection Tunnel. Packaging materials (film and trays) are disinfected with gaseous ozone and UV radiation. After sealing of the sushi packages with Modified Atmosphere Packaging (including additional oxygen), UV radiation again is applied in another, longer UV Disinfection Tunnel. This transforms about 12–14% of the oxygen remaining inside the packed tray to ozone, creating an ozone-containing atmosphere. By this Ventafresh technology, the shelf-life of sushi products increases from three to seven days. Plant ambient temperature is maintained at 3°C at all times during processing to provide additional improvement in microorganism control. Cost savings at Sushi are significant, but secondary – only one failure and the plant is shut down. Ventafresh is, at the very least, a technological insurance policy that allows the plant manager to sleep at night.
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