Seafood is highly perishable and susceptible to microbial contamination, which can lead to foodborne illnesses if not properly controlled. Pathogens such as Listeria, Salmonella, and Vibrio can easily proliferate in the seafood processing environment if adequate hygiene measures are not in place.

WONE produce
– personnel hygiene equipment including hygiene stations, boot washers, and handwashing station.
– open plant cleaning system including foam cleaning machine, mobile OPC unit, foam trolley, and decentralized cleaning system.
– air hygiene equipment, also called air disinfection machine
for seafood factories.

The seafood industry is subject to stringent food safety regulations, such as the Hazard Analysis and Critical Control Points (HACCP) system and the Food Safety Modernization Act (FSMA).
Failure to comply with these regulations can result in product recalls, fines, and even the potential closure of the facility by regulatory authorities.