Quality assurance of Fish and Fishery Products


Biswajit Mohanty


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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 students will learn about different microorganisms associated with fish and fishery products.
  • Study about HACCP quality control and management of fish and fisheries products.
  • Study the role of microorganisms in spoilage and their effects on human health.

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      


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.


 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.



Food Microbiology 4th Edition (2008), William C. Frazer, The McGraw Hill publishers, India

Modern food Microbiology  7h Edition (2005), James M. Jay, Martin J. Lossner and david A. Golden. Chapman and Hall Publishers, London

Food Microbiology: Fundamentals and Frontiers (1997). Doyle, M. P., Beuchat, L. R. and Montville, T. J. (Editors). ASM Press, Washington.

Foodborne Diseases ( 2007). Shabbir Simjee (Editor).  Humana Press Inc. New Jersy.

Principles of Food sanitation (2006). 5th Edition. Marriott,  N G and Gravani, R. B.  Springer Science Inc. New York.

Session Plan

Session 1

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

Session 1




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


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


Session 3

Enumeration of microorganisms in foods

Session 3



Practical- Enumeration of anaerobic sulphite reducers from seafoods


Session 4

Study of microorganisms by alternate and rapid methods

Session 4



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


Session 5

Food preservation techniques and microorganisms

Session 5



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


Session 6

Food preservation techniques and microorganisms, Food preservation by high temperature

Session 6



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


Session 7

Factors affecting heat destruction of microorganisms

Session 7


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


Session 8

Thermal destruction of microorganisms

Session 8



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


Session 9

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

Session 9



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


Session 14

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

Session 14



Session 16

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

Session 16



Session 18

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

Session 18



Session 19

Standards for fish and fishery products

Session 19


Case Studies

Case Studies

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