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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.
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.
Role and significance of microorganisms in food, Quality dimensions of seafood – sensory, intrinsic, quantitative and affective parameters.
Enumeration of total bacterial load in seafood by plate count method
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