Would it be true to say that if fish is contained and displayed with ice
made from an ice maker, and the water containes fluorides and bacteria .
Surely this contamination effect should speed up the process of deteriation
and therefore effect the freshness and or shelf life of fish displayed or
packed in this manner.
Have any studies being done in this direction, if so by whom and where.
e-mail: uvh2o at comcen.com.au