Purifying glazing water

[Richard Chivers]

We are looking at putting an ice glaze on a ready to eat shellfish product and I’m wondering about the possibility of adding chlorine dioxide, or similar tablets to the glazing water to ensure it is purified. This by the way is for a trial of a customer’s new requirement, so it is quite artisanal.

Here is the process in brief: shellfish cooked, blast chilled immediately, frozen to -18ish within 1.5 hours of cooking, immediately dipped in water to glaze and then put in cold store.

The dipping water is from the mains and tested monthly, it contains ice that was made in the next room also from the mains supply. These are the only two points at which a potential contaminant could contact the cooked product.

I doubt there will be a problem, certainly there won’t be at our end of the process, too cold for growth etc. And I doubt we will introduce pathogens from the water or ice but just to be belt and braces on this I have thought about chlorinating the dipping water.

Do chlorine dioxide tablets sound OK?

Cheers

Richard