The number of bacteria in the mucus and skin of a fish freshly caught from the ocean can range from 100 per cm2 to several million, and intestinal fluid can contain 1,000 to 100 million per milliliter.

Gall tissue can hold 1,000 to 1,000,000 per gram.

Of all the meaty foods, fish is the most susceptible to autolysis, oxidation and hydrolysis of fats and to microbial alteration. Hence, its conservation implies fast conservative treatments and of course, more rigorous.

Rigor mortis is very important in the preservation of fish, as it delays post-mortem autolysis and its subsequent decomposition by bacterial action. Therefore, any procedure that prolongs rigor mortis will also make the conservation time longer.

The addition of ozone in relatively low concentrations helps to maintain asepsis and destroys in a short time most of the bacterial flora that covers the surface of the fish and prevents the spread of spores.

In the fishmongers display refrigerators

Especially in fishmongers, where merchandise is sometimes exposed to the public at room temperature. It is especially indicated in refrigerated showcases, where ozone preserves the healthy appearance of shellfish and fish, avoiding the pungent odor that causes discomfort to customers.

It allows the fish to keep its fresh visual appearance for longer, eliminating possible fishy odors, and keeping the refrigerators totally sterile.