Still no participant
Still no reviews
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.
References
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.
Role and significance of microorganisms in food, Quality dimensions of seafood – sensory, intrinsic, quantitative and affective parameters.
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
Growth and survival of microorganisms in food, sensory, intrinsic, quantitative and affective parameters
https://www.youtube.com/watch?v=eXodVpT2F1E
Practical- Enumeration of total fungal load in cured fish and shellfish
Enumeration of microorganisms in foods
https://www.youtube.com/watch?v=-KvWm3smDUA
https://www.youtube.com/watch?v=3cN7DAGdIpQ
Practical- Enumeration of anaerobic sulphite reducers from seafoods
Study of microorganisms by alternate and rapid methods
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
Food preservation techniques and microorganisms
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
Food preservation techniques and microorganisms, Food preservation by high temperature
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
Factors affecting heat destruction of microorganisms
https://www.youtube.com/watch?v=lzyRmOn3Mys
Practical- Isolation and identification of Vibrio cholerae and Vibrio Parahaemolyticus in fish and fishery products
Thermal destruction of microorganisms
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
Microorganisms associated with dried fish, Food preservation by use of radiation
Food preservation by use of Chemicals, Antibiotics
Endospores and formation of cell aggregates
https://www.youtube.com/watch?v=TktcIVAYga4
https://www.youtube.com/watch?v=nwtEB-qKq3o
Foodborne pathogens, Clostridium botulinum food intoxication
https://www.youtube.com/watch?v=Lo8LyTjr1HU
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
Biological hazards in foods, Foodborne parasites, Pathogenic flatworms and round worms and Its control measures
International standards, Waste management in processing industries
https://www.youtube.com/watch?v=0Vsnia2o0G0
https://www.youtube.com/watch?v=XCEAT6Ckmlc
https://www.youtube.com/watch?v=bxv5zI8I0qI
Spoilage of fresh and processed fish and fishery products, Microbiology and spoilage of cured fishery products
Assurance and management quality of fish
https://www.youtube.com/watch?v=9No0yWcQ78w
Quality control measures, Assurance and management quality of fish, HACCP, Quality Standards
Recent Comments