Aquabon SC
Organic approved biocidal concentrate for use in food and agriculture

Introducing the Aquabon range.
The Aquabon range is based on the natural biocide Citrox. Citrox is a biocidal product that is a hypoallergenic, natural biocide and virocide with long-acting, sanitizing characteristics.
Citrox is extracted from oranges and grapefruits through a specialized process.  The extract contains a mixture of natural ingredients that, when combined, produce an extremely powerful anti-bacterial, anti-mould and anti-fungus agent.
The extract consists of Vitamin E, Vitamin P, Natural Sugars, (Fructose, Dextrose, Mannose, Maltose, Lactose) and miscellaneous organic acids, (L-Ascorbic acid, P-Coumaric acid, Caffeic acid, Citric acid).
This powerful, anti-bacterial/virocidal agent is mixed with other food grade, safe products to produce Aquabon.

 

 

How it Works
When exposed to Aquabon bacteria experience membrane changes or damaging. It is this mechanism that is responsible for killing the bacteria and reducing growth, hence creating a sanitizing effect and at the same time prolonging the lifespan of fresh products.

Applications
Food Processing Areas and Clean Rooms. As a sanitizer, Citrox can be applied to walls, ceilings, floors and any work surfaces where pathogens may be found. The bacterial growth is stopped and pathogens present are killed.
Fruit & Vegetables. Aquabon keeps fruit and vegetables crisp and looking fresh for longer. It extends shelf-life by 2-3 times normal shelf-life expectation. Aquabon reduces the bacteria-loading on those vegetables susceptible to high bacteria contamination; it reduces spoilage by killing mould and fungi.
Food Processing. As a non-rinse wash for meat, fish and fresh fruit products including cut fruit used in fresh fruit salads. Aquabon stops bacterial growth, increases shelf life and minimises the risk of food poisoning.
Fish and Prawn Production. Reduces bacteria-loading and keeps it at low levels thereby extending shelf-life and reducing smell. Prawns are dipped in a Aquabon solution prior to freezing and packing. They are also bathed in a Aquabon solution when thawing. The shelf-life of filleted and whole fish is extended when dipped into an Aquabon solution for 2-4 minutes. Equally, prawns when dipped or glazed in Aquabon minimise bacterial contamination. Bacteria loadings are substantially reduced on smoked and processed seafood thereby minimising the possibility of food poisoning.
Chicken Carcasses. Reduces bacteria-loading, extends shelf-life and reduces the risk of food poisoning. Chicken carcasses are washed in an Aquabon solution at the end of the process line. The non-rinse wash leaves a residual of Aquabon that continues to kill bacteria for many days.