scholarly journals Optimal levels of inputs to controlListeria monocytogenes contamination at a smoked fish plant

Agribusiness ◽  
2007 ◽  
Vol 23 (2) ◽  
pp. 229-244 ◽  
Author(s):  
Loren W. Tauer ◽  
Cameron Nightingale ◽  
Renata Ivanek ◽  
Yrjö T. Gröhn ◽  
Martin Wiedmann
Keyword(s):  
Smoked Fish ◽  
Fish Plant

Usaha Pengolahan Ikan dan Cacing Laut (Kian) Asap di Ohoi Wab, Kecamatan Hoat Sorbay

2017 ◽  
Vol 3 (1) ◽  
pp. 52
Author(s):  
Daniel Ngabalin ◽  
Eygner Gerald Talakua
Keyword(s):  
Community Service ◽  
Control Group ◽  
Book Production ◽  
Fish Processing ◽  
Control Group Design ◽  
Smoked Fish ◽  
Heat Curing ◽  
Service Activities ◽  
Marine Worms ◽  
Rural Appraisal

Smoked fish processing business in Wab Village still used traditional methods (fumigation open) and are household enterprises (micro-scale enterprises) can be seen from the aspect of production and management aspects. Two aspects of this raise the priority issues faced by partners namely: how the fish correct fumigation techniques? What forms fumigation appropriate tool? How to manage capital and production business properly? How do I do the recording business activities in the notebook business correctly? And how to sell or market products correctly? Through methods of participatory rural appraisal, fisheries extension method, and the method pretest-posttest control group design, the implementation of community service activities carried out as a priority the settlement solution problem by doing: 1) Initial extension of community service activities; 2) Extension of heat curing, heat curing tool making appropriate, and the use of heat curing; 3) Counseling on capital management and production; 4) Extension of book production business records; and 5) Counseling about pricing, promotion, and strategy for dealing with the business of competition. So the outcome reached was contained fish products and marine worms (increasingly) the smoke as much as 25 / week; there are two tools used fumigation partners; there were five notebooks submitted to partners and capable of recording the three notebooks (book purchases, sales, and profit/loss); and 50 fish and marine worms (increasingly) smoke marketed in Wab Village.

Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers

Food Control ◽  
2021 ◽  
pp. 108089
Author(s):  
Ogouyôm Herbert Iko Afé ◽  
Claude Saegerman ◽  
Yénoukounmè Euloge Kpoclou ◽  
Caroline Douny ◽  
Ahmed Igout ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Biogenic Amines ◽  
Aromatic Hydrocarbons ◽  
Smoked Fish ◽  
Polycyclic Aromatic ◽  
Dried Fish

scholarly journals Occurrence Of Foodborne Bacterial Pathogens In Smoked Fish At Retail Level In Jos, Nigeria

2008 ◽  
Vol 28 (1) ◽  
Author(s):  
D O Ehizibolo ◽  
CO Chukwu ◽  
I D Chukwu ◽  
M J Muhammad ◽  
A O Olabode
Keyword(s):  
Bacterial Pathogens ◽  
Smoked Fish

Listeria in Seafoods: A Review

1992 ◽  
Vol 55 (12) ◽  
pp. 1009-1015 ◽  
Author(s):  
RONDA M. DILLON ◽  
THAKOR R. PATEL
Keyword(s):  
Listeria Monocytogenes ◽  
Heat Resistance ◽  
Drug Administration ◽  
Food And Drug Administration ◽  
Environmental Contaminant ◽  
Fresh Waters ◽  
Smoked Fish ◽  
Seafood Products ◽  
Crab Meat

Listeria is an environmental contaminant which has been isolated from marine and fresh waters, as well as various seafoods. Furthermore, Listeria, including Listeria monocytogenes, has been isolated from processed seafood products such as smoked fish, cooked and frozen seafoods, marinated fish, surimi products, etc. The pathogen, L. monocytogenes, does have a certain degree of heat resistance. It was found to survive in internally infected shrimp after boiled for up to 5 min. However, the commercial pasteurization process for crab meat was found to be sufficient to inactivate Listeria. The current recovery methodology for L. monocytogenes from seafoods is the Food and Drug Administration Listeria protocol.

The Aquaponic Ecosystem Study as a Base of Applied Research in Bioinformatics

2022 ◽  
Vol 12 (1) ◽  
pp. 1-9
Author(s):  
Lubov A. Belyanina
Keyword(s):  
Education System ◽  
Applied Research ◽  
Plant Production ◽  
Experimental Program ◽  
Educational Organizations ◽  
Educational Organization ◽  
Plant Family ◽  
Family Unit ◽  
Research Activities ◽  
Fish Plant

This article is an enhancement of the authors chapter "Critical Review about Aquaponics is non-boring sciences, as a base of competence" about conceptual platform for the work of a network of regional experimental sites that work out various aspects of the implementation of design and research activities in the study of aquaponics.The chapter contains a description of the experience of creating a new component of the regional education system "Aquaponics in Education", the construction of the content of education in the educational organization, taking into account the new component; Designing a unified network of interaction between educational organizations of various types for the implementation of the author's experimental program "The Academy of non – boring Sciences. Aquaponics ". Methodical recommendations on the inclusion of innovative equipment Fish Plant Family Unit and Fish Plant Production in the educational system, the direction of design and research activities of students in the field of aquaponics are proposed.

Inactivation of Listeria monocytogenes on Hot-smoked Salmon by the Interaction of Heat and Smoke or Liquid Smoke†

1997 ◽  
Vol 60 (6) ◽  
pp. 649-654 ◽  
Author(s):  
FRANK T. POYSKY ◽  
ROHINEE N. PARANJPYE ◽  
MARK E. PETERSON ◽  
GRETCHEN A. PELROY ◽  
ANNE E. GUTTMAN ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Minimum Temperature ◽  
Soluble Fraction ◽  
Internal Temperature ◽  
Lethal Temperature ◽  
Entire Process ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Full Strength ◽  
Smoked Salmon

L. monocytogenes was inoculated onto the surface of brined salmon steaks and heat processed in a commercial smokehouse to simulate a hot process for preparing smoked fish. The minimum temperature required for inactivation of L. monocytogenes was 153°F (67.2°C) when generated smoke was applied throughout the entire process. When generated smoke was added only during the last half of the process, L. monocytogenes was recovered from steaks heated to temperatures as high as 176°F (80.0°C). When smoke was not applied during the process, L. monocytogenes survived on steaks heated to internal temperatures between 131°F and 181°F (55.0 to 82.8°C) but was not isolated from steaks heated above 181°F (82.8°C). When liquid smoke CharSol C-l0 was applied as a full-strength (100%) dip before processing, L. monocytogenes was inactivated in samples processed at temperatures as low as 138°F (58.9°C). When liquid smoke l0-Poly or CharSol C-l0 was applied at a concentration of 50%, the lethal temperature was increased to the range of 145 to 150°F (62.8 to 65.6°C). With further dilution of C-l0 to 25% and 10% the inactivation temperatures increased to 156°F (68.9°C) and 163°F (72.8°C). A full-strength dip of CharOil, the oil-soluble fraction of CharSol C-l0, was less effective, and L. monocytogenes survived in salmon steaks processed to an internal temperature of 166°F (74.4°C), the highest temperature tested with this liquid smoke. This study provides evidence that heat alone is not reliable for inactivation of L. monocytogenes during the hot-smoking process. The proper stage and duration of smoke application or proper composition and concentration of liquid smoke in combination with heat are critical for inactivation of the organism.

scholarly journals Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

2012 ◽  
Vol 64 (5) ◽  
pp. 1389-1397 ◽  
Author(s):  
S.C.R.P. Mello ◽  
M.Q. Freitas ◽  
S.C. São Clemente ◽  
R.M. Franco ◽  
E.B. Nogueira ◽  
...  
Keyword(s):  
Considerable Increase ◽  
Fecal Coliforms ◽  
Salmonella Spp ◽  
Isolation And Identification ◽  
Psychrotrophic Bacteria ◽  
Smoked Fish ◽  
Process Waste ◽  
Minced Meat ◽  
Sensory Tests

In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.

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