Quality assurance of Fish and Fishery Products

Teacher

Biswajit Mohanty

Category

Core Courses

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Course Name: Quality assurance of Fish and Fishery Products

FSPT 3209(2+1) : FSPT 3209(2-1-0)

Course Objectives

The desirable nutritional qualities make fish and fishery products as an ideal source of animal protein requirements of fish eating population. Several microorganisms responsible for spoilage and also human pathogens associated with foods affect the safety and quality of food meant for human consumption. At the same time the highly perishable nature of fresh fish calls for application of preservation techniques to maintain its keeping quality. This course deals with the microorganisms associated with fish and fishery products in their natural environment and as contaminants during capture, handling, processing and preservation, role of microorganisms in spoilage, microorganisms of human health significance, and the intrinsic and extrinsic parameters that regulate the activity of food associated microorganisms. The traditional methods as well as modern techniques of enumeration of microorganisms, and use of different preservation techniques and their effect on microorganisms have been discussed.

Learning Outcomes

  • Microorganisms associated with aquatic environment and fish and their role in spoilage of fish.
  • Historical development in food microbiology.Role of microorganisms in aquatic environment and sources of entry of microorganisms to foods.

Course Syllabus

Quality Assurance of Fish and Fishery Products      

Theory

Quality dimensions of seafood – sensory, intrinsic, quantitative and affective parameters.  Pre-harvest and post harvest factors affecting quality.  Assessment of quality changes in fresh and iced fish.  Quality changes during processing.  Importance of quality, definitions and terminologies.   Application of HACCP concept in surveillance and quality assurance programmes for raw, frozen, canned, cured, irradiated, cooked and chilled, modified atmosphere packaged and freeze dried products.  Risk assessment, principles of plant hygiene and sanitation, pest control, personnel hygiene, planning and layout, equipment construction and design.  Food laws and standards,  national and international legislation, mandatory and non mandatory standards.  Role of export inspection council & export inspection agency and MPEDA in fish and fishery products. Executive instructions on fish and fishery products, Legislation for export quality assurance in India.Certification system for fish & fishery products.  Legal basis for monitoring products related EU requirements. Scheme for approval and monitoring of establishments/factory vessels/ freezer vessels processing/storing fish & fishery products for export. Complaint handling procedure on fish and fishery products. Interpretation of test reports and limits on chemical residues. GOI notifications on fish and fishery products. General requirements for export of fish and fishery products to the EU. International regulatory framework for fish safety and quality. Prerequisites to HACCP, Labelling for product traceability and Labelling requirements- National and international, legislation on labelling, components of traceability code-nutrition facts and nutrition labelling, specific requirements of nutrition labelling, food meant for specific age group and convalescing people.  EU legislation on traceability of fish and fish products, Assessment of food safety programmes, The HACCP for seafood industries and protection of food from adulterants. Standards for sea foods.FSSA, FDA, ISO.Use of additives in seafood processing as quality enhancers.  Seafood  safety, authenticity, traceability. Waste management in seafood processing.

Practicals

 Assessment of quality of fresh fish by sensory, biochemical, and instrumental   methods.  Chlorination and Hardness estimations.  Quality analysis of canned, frozen, cured and pickled fish products.  Quality tests for tin and corrugated containers.  Assessment of plant, equipment sanitation and personnel hygiene.  Detection of filth and extraneous matter in traditional processed products.

Session Plan

Session 1

Role and significance of microorganisms in food, Quality dimensions of seafood – sensory, intrinsic, quantitative and affective parameters.

Session 1

https://www.youtube.com/watch?v=YbCsvBLtjlM

https://www.youtube.com/watch?v=shWayTlt4hk

Practical

Enumeration of total bacterial load in seafood by plate count method

P 1

 

Session 2

Growth and survival of microorganisms in food, sensory, intrinsic, quantitative and affective parameters

Session 2

https://www.youtube.com/watch?v=eXodVpT2F1E

Practical- Enumeration of total fungal load in cured fish and shellfish

P2

Session 3

Enumeration of microorganisms in foods

Session 3

https://www.youtube.com/watch?v=-KvWm3smDUA

https://www.youtube.com/watch?v=3cN7DAGdIpQ

Practical- Enumeration of anaerobic sulphite reducers from seafoods

P3

Session 4

Study of microorganisms by alternate and rapid methods

Session 4

https://www.youtube.com/watch?v=cMVyrrdgaYk

https://www.youtube.com/watch?v=D8poSQ5b8QI

Practical- Isolation and identification of E. coli from fish and fishery products by MPN and membrane filter methods

P4

Session 5

Food preservation techniques and microorganisms

Session 5

https://www.youtube.com/watch?v=MH2mlgOYd9o

https://www.youtube.com/watch?v=cNvIdbH0IaI

Practical- Isolation and identification of fecal streptococci from fish and fishery products

P5

Session 6

Food preservation techniques and microorganisms, Food preservation by high temperature

Session 6

https://www.youtube.com/watch?v=EtXBghUaEzw

https://www.youtube.com/watch?v=AnX1rsiDMQ4

Practical- Enumeration and identification of coagulase-positive Staphylococcus aureus from seafoods

P6

Session 7

Factors affecting heat destruction of microorganisms

Session 7

https://www.youtube.com/watch?v=lzyRmOn3Mys

Practical- Isolation and identification of Vibrio cholerae and Vibrio Parahaemolyticus in fish and fishery products

P7

Session 8

Thermal destruction of microorganisms

Session 8

https://www.youtube.com/watch?v=lzyRmOn3Mys

https://www.youtube.com/watch?v=P-nd9bO1EUE

Practical- Determination of microbiological quality of food by dye reduction test, IMVIC Test

P8

Session 9

Microorganisms associated with dried fish, Food preservation by use of radiation

Session 9

https://www.youtube.com/watch?v=rgBTKagE1uk

https://www.youtube.com/watch?v=kwRA3s3qUvw

Session 10

Session 13

Foodborne pathogens, Foodborne pathogens, Staphylococcus food intoxication, Foodborne gastroenteritis caused by Salmonella, Foodborne gastroenteritis caused by Listeria, Foodborne gastroenteritis caused by Vibrio cholera, Foodborne gastroenteritis caused by Vibrio parahaemolyticus, Foodborne gastroenteritis caused by Campylobacter

Session 13

https://www.youtube.com/watch?v=0AUmBiWiwNQ

Session 14

Biological hazards in foods, Foodborne parasites, Pathogenic flatworms and round worms and Its control measures

Session 14

https://www.youtube.com/watch?v=1LdYQ5Utu3Y

https://www.youtube.com/watch?v=OVMFw5nHmM8

Session 16

Spoilage of fresh and processed fish and fishery products, Microbiology and spoilage of cured fishery products

Session 16

https://www.youtube.com/watch?v=4KI5zFyA0zU

https://www.youtube.com/watch?v=ey1ZiQne_ds

Session 18

Quality control measures, Assurance and management quality of fish, HACCP, Quality Standards

Session 18

https://www.youtube.com/watch?v=9No0yWcQ78w

https://www.youtube.com/watch?v=_xWhEdcKsYU

Session 19

Standards for fish and fishery products

Session 19

https://www.youtube.com/watch?v=0Vsnia2o0G0

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