Eye-Opening Ways Seafood Processors Are Cutting Costs and Improving Safety with Electrolyzed Water (HOCL)
2024-11-24
Since the 1940s and 1970s respectively, seafood processors have relied on chemicals like ozone and chlorine dioxide to protect their products from dangerous pathogens like Listeria and Salmonella. But experts are now starting to wonder, are these the best options? With rising costs, safety concerns due to their highly toxicRead More →