FT Vol.58(4)

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    Crab as bait to lure carnivorous fishes in hook and line fishery in River Cauvery
    (Society of Fisheries Technologists (India)Cochin, 2021) Manna, R. K; Mol, Salim Sibina; Vijaykumar, M. E; Kumar, Lohith; Roshith, C. M; Sharma, S. K; Mandi, R. C; Roychowdhury, A.
    Fishing baits are selected ingeniously keeping in the food habits and feeding behaviour of the target species. This type of traditional knowledge needs to be documented as many such ITKs are slowly going into oblivion due to use of advanced fishing gear. At each of the three stations, an average of 100-150 fishers practice hook and line fishing and the random use of crab bait may cause unnecessary stress to the crab populations from conservation start point. Therefore this practice of using crab especially the smaller ones, like in Bhavani, warrants further investigation.
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    Prevalence of Biofilm associated Pathogenic Escherichia coli in Seafood Pre-processing factories - A potential threat to seafood safety
    (Society of Fisheries Technologists (India)Cochin, 2021) Francis, Bini; Abdulla, Mohamed Hatha
    Microbial adhesion and biofilm formation on food contact surfaces in the seafood industry pose major problems and risks to human health. Escherichia coli is a common inhabitant of the intestinal tract of humans and animals and can be easily disseminated in different ecosystems through the food chain and water causing serious infection in human beings. The present study attempted to analyse the biofilm forming capacity of 90 E. coli strains isolated from food contact surfaces in seafood pre-processing plants. Quantification of biofilm formation was done by microtiter plate assay. Among them, 20% of the isolates were strong biofilm producers, 26.67% and 13.33% were moderate and weak producers respectively. Biofilm production was not observed in 40% of the isolated E. coli. All the strong biofilm producers were exo-enzyme producers, which is indicative of their capability in reducing the nutritional value of food and causing spoilage. In addition, the distribution of the genes encoding virulence and biofilm functions in strong biofilm forming E. coli isolates were examined. Multiplex PCR analysis revealed the presence of shiga toxin genes stx1 (44.44%), and stx2 (77.78%), intimin (eae, 38.89%) and enterohemolysin genes (hlyA, 66.67%). Biofilm-associated genes, sdiA and rpoS (100%), were most prevalent, while rcsA (55.56%) was least prevalent in strong biofilm producing E. coli strains. Field emission scanning electron microscopy (FESEM) showed that strain with strongest biofilm producing capability by in vitro methods establishedbiofilm on stainless steel, plastic and rubber. The findings of this study revealed that food contact surfaces in seafood pre-processing plant harbors biofilm forming E. coli, indicating chance of contamination of seafood with E.coli and high risk of seafood-related illnesses in humans
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    Quality changes in Ready-to-eat fish spread prepared from low-cost Croaker fish (Otolithus Sp.) and Natural Ingredients
    (Society of Fisheries Technologists (India)Cochin, 2021) Pagarkar, A. U; Satam, S. B; Chogale, N. D; Shinde, K. M; Bhatkar, V. R; Shingare, P. E; Mohite, S. A; Naik, S. D; Metar, S. Y; Sadaverte, V. R; Bhosale, B. P; Rathod, N. B; Haldankar, P. M
    Food spreads have became a vital part of breakfast menu these days, which has led to their steady growth in the food market. The continuous use of artificial additives gradually results in long-term adverse health effects on consumers. Of late the demand for foods products without any artificial additives or preservatives has increased. Therefore, in the present study, a ready-to-eat fish meat spread was developed from a low-cost Croaker fish along with other natural ingredients and its quality changes during refrigerated storage were studied. The sensory analysis showed that the fish spread made from Croaker fish meat retained its quality upto 21 days when refrigerated, making it a liable alternative to currently available meat spreads