FT Vol.58(1)

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    Antimicrobial Resistance in Vibrio cholerae from Aquatic Environment
    (Society of Fisheries Technologists (India), 2021) Reethy, P. S.; Lalitha, K. V.
    Vibrio cholerae is an enteric pathogen causing an acute diarrheal disease known as cholera. The disease is acquired through the consumption of food or water contaminated by this microorganism. Antibiotic therapy is recommended in specific situations to significantly reduce the volume of watery faeces and duration of diarrhoea, reducing the transmission of infection. The wide use and abuse of antibiotics in human and veterinary medicine, agriculture, and aquaculture systems have caused the emergence of antimicrobial resistance (AMR) in V. cholerae. Several epidemics worldwide were caused by multidrug-resistant (MDR) V. cholerae. Various resistance patterns are reported among clinical strains isolated from different parts of the country and across the globe. The drugresistant clinical strains are dispersed into the aquatic environment through faeces/ excreta of humans, discharge from health care facilities or contaminated groundwater. In the aquatic environment, V. cholerae that are susceptible to antibiotics acquire resistance either by frequent exposure to antibiotics over a period of time or through the transfer of resistant genes from other resistant bacteria. In the aquatic system, genetic exchange between bacteria is readily facilitated resulting in the higher frequency of AMR V. cholerae and more commonly exhibited multiple antibiotic resistance.
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    Carbon Footprint and Associated Environmental Impacts in Construction of Fishing Vessels: A Preliminary Study
    (Society of Fisheries Technologists (India), 2021) Jha, Paras Nath; Antony, V. T.; Baiju, M. V.; Yasmi, V. S.; Edwin, Leela
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    Characterization of tailed phages against E. coli using DNA restriction digestion analysis
    (Society of Fisheries Technologists (India), 2021) Karthika, R.; George, Iris; Murugadas, V.; Jeswin, J.; Sherin, P. S. Anna; Sanjeev, Devi; Visnuvinayagam, S.; Manikanta, B.; Prasad, M. M.; Rao, B. Madhusudana
    In the context of emerging newer forms of antimicrobial resistance multidrug resistance (MDR), extensively drug resistance (XDR) and pan drug resistance (PDR) in pathogens, bacteriophages remain a promising alternative antimicrobial weapon to control it (Falagas & Karageorgopoulos, 2008, Magiorakos et al., 2012, Ghajavand et al., 2017). Bacteriophages are viruses that infect and kill bacteria and have many advantages when used alone or in combination with antibiotics viz., host specificity, self-limiting replications, harmlessness to the native microflora, longer period for resistance development, are significantly safer and are better tolerated without infecting mammalian cells (Principi et al., 2019). Bacteriophages can disperse a bacterial biofilm, which is very difficult to eradicate with standard antibiotic therapy (Lu & Collins, 2007). Bacteriophages enter the host bacteria through the receptors, replicate inside the host with the host cellular machinery and enter either lytic or lysogenic mode (Ofir & Sorek, 2018). Owing to these unique characteristics, bacteriophages are being freshly evaluated taxonomically (Sharma et al., 2017). Various aquatic environments such as sewage, canals, rivers, lakes, mangroves, coastal waters, aquaculture ponds, etc. remain a sink for the presence of diverse bacteriophages with variations in the host range of activities (Flu & Flu, 1947; Jin et al., 2019; Topka et al., 2019).
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    Design and Development of Web Based Information System for Value Added Fish By-products
    (Society of Fisheries Technologists (India), 2021) Joshy, C. G.; . Elavarasan, K; Zynudheen, A. A.; Ninan, George; Kumar, K. Ashok; Ravishankar, C. N.
    A web based information system on value added fish by-products has been designed and developed using hypertext markup language (HTML), hypertext preprocessor (PHP) and cascading style sheets (CSS) as a part of technology transfer and information dissemination through digital mode. The system provides information on series of value added fish by-products with a view to support the stakeholders for better utilization of fish processing discards, so that they can plan and venture into processing of value added fish by-products. The information system also provides information on inputs required for the development of different value added by-products along with stepwise method of preparation. The developed system on value added fish by-products can be accessed through internet from any arbitrary platforms.
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    Effect of Green tea Extract on the Quality of Fish Nuggets during Chilled Storage
    (Society of Fisheries Technologists (India), 2021) Jeyakumari, A.; Ninan, George; . Visnuvinayagam, S; Murthy, L. Narasimha
    In the present study, fish nuggets were prepared from pink perch (Nemipterus japonicus) mince and their qualities were evaluated under chilled (2°C) storage. Pink perch mince had 81.46±0.25% moisture, 17.44± 0.20% protein, 0.85±0.05% fat and 1.02±0.02% ash. Fish nuggets were prepared in three different formulations by incorporating corn starch (4%), green tea extract (0.1%) and BHT (0.01%) in to fish mince referred to as: Control, GTE and BHT respectively. Biochemical and microbiological qualities of fish nuggets were evaluated up to 17th day. Results showed an increasing trend in thiobarbituric acid (TBA) values during storage. However, sample containing green tea extract had a lower TBA value (0.34±0.01 to 0.44±0.03 mg MDA kg-1) than BHT incorporated sample (0.42±0.01 to 0.80±0.02 mg MDA/kg) and control (0.82± 0.02 to 2.14±0.01 mg MDA kg-1). Similar trend was also observed for free fatty acids, peroxide value (PV), total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) content. Texture analysis showed an increasing trend in hardness of all samples during storage. L* value showed a decreasing trend in (59.59±1.2 to 56.95±0.95) green tea extract incorporated sample. Based on the sensory and microbial analysis, control had a shelf life of 12 days whereas, products incorporated with green tea extract and BHT had an extended shelf life up to 15 days.
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    Effects of Carboxymethyl Chitosan on the Biochemical and Microbial Quality of Dried Anchovy
    (Society of Fisheries Technologists (India), 2021) Viji, P.; Naveen, S.; Rao, B. Madhusudana; Debbarma, Jesmi; Binsi, P. K.
    Carboxymethyl chitosan (CMCH) is one of the water soluble derivatives of chitosan that can be used as an edible coating for food products. However, its use in fish and fish products is not well established. So, in the present study, the effects of CMCH as an edible coating for preserving the quality of dried anchovy were evaluated. Anchovies were dipped in 0.5 and 1% (w/v) solutions of CMCH for 5 min, drained and dried under sun. Control samples were prepared by dipping in potable water and drying under sun. TVB-N and TMA-N of the treated samples were significantly (p<0.05) lower than control over 135 days storage period. At the end of 135 days, TVB-N and TMA-N levels were 121.95, 115.63 and 106.72 mg% and 47.13, 38.24 and 35.43 mg% for control, 0.5% CMCH treated and 1% CMCH treated samples, respectively. Microbial growth and fungal growth were lower in 1% CMCH treated sample. Aerobic plate count at the end of 135 days reached 4.89, 4.80 and 4.70 log10 cfu g-1 respectively, for control, 0.5% CMCH and 1% CMCH treated anchovies. Fungal count in control reached 1.93 log10 cfu g-1 whereas that of 1% CMCH treated anchovy was 1.50 log10 cfu g-1 at the end of 135th day. CMCH treatment has also controlled lipid oxidation during storage of dried anchovy as the TBARS of control was higher (2.91 mg MDA Kg- 1) than 0.5% CMCH (2.17 mg MDA Kg-1) and 1% CMCH treated (1.92 mg MDA Kg-1) anchovy on 135th day. In brief, the edible coating of CMCH has effectively controlled the spoilage changes in dried anchovy during storage.
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    Ethnic Foods and Food based Traditional Knowledge of Fishing community in Kerala, India
    (Society of Fisheries Technologists (India), 2021) Ashok, Arathy; Sreejith, S.; Benjamin, Diana; Bindu, J.; Gopal, Nikita
    Ethnic food systems represent the culture, traditions and customs a community followsand can be considered to be on par with the ethno botanical food and medicinal knowledge. Fishing communities also possesses knowledge on the nutritional and medicinal values related to the diverse resources of the sea. Proper documentation of such systems can refurbish our food habits and can act as repositories for ensuring that these are back in the culinary practices. .This communication presents some of the information that was documented from a study carried out in six coastal districts of Kerala during 2015-2016 in 47 fishing villages focussed on the various indigenous traditional knowledge practised in fishing and highlights the various traditional fish based foods in the community. Distinct beliefs regarding nutritional and medicinal use of different fishes along different places in Kerala have also been discussed in this paper.
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    Study of Fish Exploitation Pattern of River Bharathapuzha, Kerala, India
    (Society of Fisheries Technologists (India), 2021) Renjithkumar, C. R.; Roshni, K.; Kurup, B. M.
    A total of 31 finfish species belonging to 7 orders and 28 genera and one shell fish species were recorded in the exploited pattern of Bharathapuzha river. Total annual fish landing from the Bharathapuzha river was quantified as 112.56 t. Highest landing was recorded during the post-monsoon season and lowest during the monsoon season. The main species contributed to the landing are Dawkinsia filamentosa (17.34 t), Systomus sarana (12.06 t), Hypselobarbus kurali (9.89 t), Parambassis dayi (8.39 t) and Wallago attu (7.61). Gibelion catla, Labeo rohita, Cirrhinus mrigala (Indian major carps) and Oreochromis mossambicus were the non-native species represented in the exploited fishery. Gill nets, cast nets, seine nets and hook and lines were the major fishing gears used in the river. Catch per unit effort (CPUE) recorded in gill net for major species were Pseudetroplus maculatus (0.75 kg h-1), Devario aequipinnatus (0.5 kg h-1), L. rohita (0.38 kg h-1), D. filamentosa (0.20 kg h-1) and S. sarana (0.18 kg h-1). The highest CPUE recorded in cast net was for Hypselobarbus kurali (0.51 kg h-1), Hyporhamphus xanthopterus (0.50 kg h-1), Mystus vittatus (0.38 kg h-1) and W. attu (0.29 kg h-1). In seine net high CPUE was recorded in Channa striata (0.17 kg h-1), L. rohita (0.16 kg h-1) and Etroplus suratensis (0.13 kg h-1).
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    Survival Kinetics of Vibrio Species in a Tropical Estuary along the Southwest coast of India - as a function of selected Environmental Factors
    (Society of Fisheries Technologists (India), 2021) Silvester, Reshma; Antony, Ally C.; Yousuf, Jesmi; Madhavan, Ajin; Sooria, P. M.; Kokkat, Aswin; Harikrishnan, M.; Hatha, Mohamed
    Vibrio species, autochthonous to aquatic environments worldwide, comprises of various species causing serious infections in humans and aquatic animals. Studying the survival ability of pathogenic Vibrio spp. in the aquatic environments is significant to identify the risk posed by them to aquatic animals as well as the recreational users of the system. However, in spite of their public health significance, the removal kinetics of this organism are not studied in detail from Cochin estuary, a highly productive estuarine system along the south-west coast of India. Here we aim to study the survival kinetics of pathogenic Vibrio spp. (V. parahaemolyticus, V. mimicus, V. proteolyticus, V. alginolyticus and V. vulnificus) in the estuary as a function of biological and physicochemical factors based on microcosm experiments. All the five Vibrio spp. showed prolonged and better survival in the estuarine sediment compared to water. This indicates that the sediments of Cochin estuary may act as permanent repository of this bacterium and is a matter of serious concern. Biological factors and chemical composition of estuarine water revealed to play a significant role in the removal of Vibrios from the estuarine environment. Exposure to sunlight also exhibited deleterious effect on the survival of these organisms. Thus, our overall findings reveal that the estuarine system has a self-purifying capacity to control the pathogens such as Vibrio. However, entry of high load of pathogens into the system through pollution and anthropogenic activities may disrupt this balance.