Cleaning challenges
This sector of the food industry focuses on the processing, preservation, storage, and transportation of fish and seafood products — spanning the entire journey from commercial fisheries and fish farms to vessels and processing plants. The industry operates under tight timelines and strict hygiene requirements to ensure food safety and product quality.
- Processing must begin immediately after the fish and seafood are harvested, whether from aquaculture facilities or directly from the sea. Rapid cooling and handling are essential to prevent bacterial growth and maintain freshness. In many cases, especially on long fishing trips, initial processing and cleaning must take place onboard the vessel to preserve quality and extend shelf life.
- One of the biggest challenges in fish and seafood processing is the need to remove harmful bacteria and microorganisms that naturally occur in coastal waters. These microbes can settle on the surface of the catch and pose serious health risks if not eliminated effectively. This demands thorough cleaning and disinfection procedures at every stage of handling.
- Another unique aspect is the influence of water temperature. Cold environments are necessary to store and transport fresh fish, but they also make cleaning more difficult. Proteins from "white fish" can adhere stubbornly to equipment surfaces, while "fat fish" such as salmon or mackerel leave behind oily residues that require additional degreasing.
- To meet hygiene standards and avoid cross-contamination, food processors in this sector rely on robust, purpose-built cleaning solutions. These must be able to handle both protein and grease removal efficiently, even in low temperatures, and under strict time constraints.
Automated cleaning systems, combined with proper chemical dosing and equipment design, play a vital role in ensuring consistent hygiene and compliance with food safety regulations.
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