This fat/red type of fish contains a ideal mix of organic material for bacteria to persist in
the equipment, often combined with biofilm. A good hygiene regime that can handle
processing equipment of this fish type, can handle all types.
The salmon industry is taking live fish in, stunning; bleed, chilling, gutting, de-heading,
fileting, trimming, pin-bone removal, skinning, portioning, grading and packaging. All
these sections are installed in the same processing line containing many complex
machines of challenging design.
To achieve a high hygienic standard, there need to be a plan for:
- Preparing for hygiene Shift
- Cleaning & Sanitation
A special foaming Chlorinated strong alkaline product for cleaning and a foaming per-
acetic acid as sanitizer.
To remove biofilm in salmon processing areas, the best is to have 40 bar water-pressure
and use a nozzle that gives approximately 22 lt/min. This low water-consumption is also
environmentally friendly. Max temperature in the water should be 45 °C.