Chlorine dioxide maintains the microbial quality of water even in the presence of high organic loading, thereby impacting upon quality maintenance and substantial improvement of the shelf life of products. Using ice with chlorine dioxide prevents spoilage and odors during marketing the fish in shops, at markets and in households.
Chlorine Dioxide can be added to water and ice production that is applied for processing of any raw fish. Even when such ice is used for packing fish or glazing it can slowly releases CLO2 onto the surface of fish as the ice melts. Thus prevents any spoilage and odors during processing and transport.
Chlorine dioxide is very effective at low concentration in ponds and fish production basins. Chlorine dioxide is a very selective oxidant and reacts mainly with organic substances. The major advantage of chlorine dioxide, in comparison with other oxidants (hydrogen peroxide, ozone and chlorine), is its low oxidation power, in combination with a high oxidation capacity. At a concentration of about 0.04 mg/l, the bacterial pressure is greatly reduced without having a negative effect on the biology and aquaculture in the water. From a concentration of 0.1 mg/l, the ammonia and nitrite levels should be measured regularly. At higher concentrations (from 0.2 mg/l to 0.5 mg/l) ClO2 is well capable of significantly reducing and/or solving bacterial problems in fish. The fish will react slightly irritated at higher concentrations. The functioning of the biological filter may also be (significantly) reduced.
Summary of Dutrion applications in aquaculture:
Disease treatment during holding.
Disease prevention treatment
Fish larval rearing
Prawn larval rearing
Spraying in feeds
Treatment of diseases
Dipping de-scaled and gutted fish
Spray/Dipping for fish and prawns
In sorting/grading water for prawns
Disinfection of display cabinets