Case Study: Bacteria Reduction (King Salmon)
CO2 Technologies conducted a study with an independent, third-party
research group which measured the bacteria count of fish packed with
CO2 pads vs. those without. When King Salmon reaches a plate count of
approximately 500,000, it is considered spoiled. As you can see below,
CO2 pads help greatly inhibit bacteria growth found on fish.
TOTAL PLATE COUNTS
| DAY # |
SAMPLE |
DATE |
TPC NO PAD |
TPC WITH PAD |
| 1 |
King Salmon |
5/17/04 |
2400* |
2400* |
| 4 |
King Salmon |
5/21/04 |
8800 |
4400 |
| 5 |
King Salmon |
5/22/04 |
12200 |
7800 |
| 6 |
King Salmon |
5/23/04 |
32000 |
15600 |
| 7 |
King Salmon |
5/24/04 |
54000 |
22000 |
| 8 |
King Salmon |
5/25/04 |
96000 |
37200 |
| 9 |
King Salmon |
5/26/04 |
556000 |
123000 |
| 10 |
King Salmon |
5/27/04 |
940000 |
232000 |
| 11 |
King Salmon |
5/28/04 |
1260000 |
480000 |
As you can see, CO2 pads keeps King Salmon well below the spoilage
point up to Day 11, while fish that was untreated with CO2 pads spoiled
at Day 9. That’s three more days of sale you can benefit from!
Study conducted by Lovejoy Laboratory Services and Surefish Seafood Specialists, 2004
