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- ItemSimple interventions to preserve quality of iced fish and minimize post-harvest losses(Society of Fisheries Technologists (India), 2010)Fish is highly perishable material and it undergoes bacterial, enzymatic and biochemical decomposition after death. The quality of fish or prawn reaching the consumer or the processing factories will greatly depend on how the fish is handled after the catch; how it is preserved and transported before it reaches the user. Since 50-70% of the total landing of fish is consumed as fresh, it is absolutely important that efficient and hygienic practices are employed, so as to ensure that fish reaches the consumer in very fresh condition. In ambient conditions, the fish becomes unfit for human consumption in about 8 to 12 h after they are taken out of water. Hence, it is imperative to cool them down with crushed ice as early as possible after they are caught, in order to retain their freshness for the maximum length of time.
- ItemSeafood safety and quality(Society of Fisheries Technologists (India), 2010)Seafood occupies a unique position as food material for man. several nutrients both major and minor are available in almost all fish and fishery products from marine and freshwater bodies. They also contain various types of bioactive compounds useful to control various ailments posing threat to human health. The good taste, high nutritional quality and easy digestibility of fish make it a favorable food of almost all living organisms including bacteria and animals. As a result all organisms compete to consume fish and fishery products and, if handled carelessly, fish and fishery products can become a source of different kinds of public health organisms such as Vibrio cholera, Salmonella typhi, Listeria monocytogenes, Vibrio parahaemolyticus and Salmonella aureus (Nambiar and Surendran, 2003) as well as toxic compounds like histamine, microbial toxins, toxic pesticides and heavy metals causing various kinds of infectious diseases and food poisoning in man.
- ItemQuality standards in seafood industry(Society of Fisheries Technologists (India), 2010)Food safety has been recognized as an important element in international food based trading emphasizing the importance of quality maintenance and checks at different stages of production cycle. WTO negotiations ensuing free trade across the globe have also introduced requirements of stringent quality norms and certification. Seafood units across the country oriented towards exports have conformed towards the product quality specifications set by importers from time to time. This includes compliance with Sanitary and Phytosanitary measures including Hazard Analysis and Critical Control Points (HACCP). International compliances are capital intensive that only units of big size could afford to adhere. This has been progressively reviewed and subsidized by Government agencies to augment compliance level and trigger development of export related infrastructure.
- ItemWater quality problems in relation to seafood processing in different regions of india(Society of Fisheries Technologists(India),Cochin, 2003)Seafood processing industry requires plentiful supply of potable water. Standards of water applicable to seafood industry in India are Indian Standards IS: 4251and EEC Directive No. 801778/EEC. For exporting seafood to European Union the process water should conform to the quality parameters contained in the EEC Directive. Guide level and maximum admissible concentration (MAC) for most of the characteristics are given in the Directive. 259 samples of water from seafood processing establishments located in different regions of India were studied during the three-year period from January 1999 to December 2001. These samples were analysed "for all the 62 parameters as per the methods prescribed in the Council Directive. Out of the 259 samples analysed 35% of the samples were found to conform to the Directive (Gujarat 53%, Maharashtra 58%, Karnataka 10%, Kerala 36%, Tamil Nadu 24% and Andhra Pradesh 26%). The rest of the samples were found to have one to nine defects. 32% of the samples were found to have one defect (Gujarat 37%, Maharashtra 31%, Karnataka 50%, Kerala 30%, TamilNadu 32% and Andhra Pradesh 34%). In all the samples analysed out of the 62 parameters 24 parameters exceeded the MAC prescribed in the Council Directive. The percentage of the samples which exceeded the MAC prescribed for phosphorus is 31 (Gujarat 21%, Maharashtra 19%, Karnataka 50%, Kerala 30%, Tamil Nadu 42% and Andhra Pradesh 29%) and the percentage for 'pesticides & related products' is 29 (Gujarat 16%, Maharashtra 12%, Karnataka 40%, Kerala 3I%, Tamil Nadu 39% and Andhra Pradesh 29%). Treatments were suggested to the industry for rectifying the defects and most of the treatments were found to be effective.
- ItemRisk analysis of seafood for food safety(Society of Fisheries Technologists(India),Cochin, 2003)Seafood is a common ingredient in the diet of many people. In countries like Japan, Iceland, etc., fish is almost like a staple food. Today, more and more people are turning to seafood for scientific reasons like better protein quality, digestibility and the beneficial effects on cardio-vascular system of man. However, unlike other food sources, the species diversity and location-specific properties of fish are numerous. Species and location related hazards and their associated risks for consumers are a major problem of fish and fishery products. Organized aquaculture is gradually picking up in many parts of the world. Countries like China, Thailand and Japan have gone far ahead in this line. But still majority of the fish and shellfish harvested belong to the wild stock. In the absence of necessary legal measures and approved aquaculture practices, the inputs to the farm are only aimed for more yield at less cost in unit time. All natural water bodies are subjected to contamination from human industrial and agricultural wastes. Fish and shellfish tend to accumulate different kinds of microorganisms and chemicals from the water body as these organisms filter huge quantities of water for collecting oxygen and food. Consequently, the hazards associated with these organisms are both species and location specific. A thorough analysis of the risks involved and stream lining the processing procedure to suitably address the risks are essential steps in ensuring seafood safety. The paper briefly describes a key for risk analysis and procedures for risk free seafood processing.