How to Disinfect Salmon Eggs Using an Approved DNR Process

Some people consume salmon eggs as part of their meals. Consequently, salmon eggs must be disinfected to prevent the transferring of bacteria or viruses to humans. The federal government and many state governments place the responsibility of disinfecting salmon eggs on the distributors of the product. Some states even adopt strict disinfecting policies to ensure uniform standards. The Michigan Department of Natural Resources is one such state agency that has established strict disinfectant standards and provided a guideline for disinfecting salmon eggs.

Things You'll Need

  • Iodophor
  • Gloves
  • Distilled water
  • 4 gallon bucket
  • Measuring cup
  • Bowl
  • Sieve
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Instructions

    • 1

      Purchase Iodophor Sanitizer from your local home improvement or restaurant supply store.

    • 2

      Put on gloves to prevent contamination. Dilute the Iodophor to 50 parts per minute (ppm) by pouring 1 1/2 tsp. of Iodophor and 4 gallons of distilled water into the bucket.

    • 3

      Place the salmon eggs in the measuring cup and note the amount before transferring the eggs to the bowl. Add the corresponding amount of disinfectant to the bowl. Utilize a 1:2 ratio of eggs to disinfectant (e.g., add 2 cups of diluted Iodophor for every 1 cup of eggs). Let the eggs sit in the solution for 30 minutes.

    • 4

      Pour the contents of the bowl into the sieve and rinse any remaining Iodophor off of the eggs with the distilled water.

    • 5

      Empty the bucket and dilute the Iodophor to 100 ppm by adding 3 tsp. of Iodophor and 4 gallons of distilled water to the bucket.

    • 6

      Transfer the eggs from the sieve to the bowl and utilize the 1:2 ratio of eggs to disinfectant described in Step 3. Let the eggs sit in the solution for 10 minutes.

    • 7

      Pour the contents of the bowl into the sieve again and thoroughly rinse the eggs.