Control of bacterial contamination during marine fish processing
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Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
Macrothink Institute
Abstract
Fish is a vital source of nutrients to humans due to its proteinaceous nature, high content of
unsaturated fatty acids and low contents of carbohydrates. In their natural environments fish
are exposed to a myriad of microorganisms some of which compromise the shelf life of the
product and/or safety in humans. Most fish factories located along coasts find it economical
to use processed sea water during processing. Processed sea water however can be a source of microbial contamination to fish. Fish factories are also vulnerable to biofilm formation on
surfaces and within water distribution pipes. Biofilms result from bacterial attachment and
growth in aqueous environments that render bacteria resistant to sanitising agents. This article
reviews the conditions permissible to bacterial contamination in marine fish factories. The
role of water in bacterial contamination and survival has been highlighted. Bacterial
pathogens commonly associated with fish factories and their survival strategies have also
been discussed. The use of selected sanitizing agents and UV irradiation in marine fish
processing have been explored. The fundamental antimicrobial mechanisms of chlorine,
ozone and H2O2 is the generation of toxic metabolic intermediates that damage microbial
structural and functional components, causing metabolic paralysis and cell death. UV
radiation damages DNA hindering gene expression processes. Controlling bacteria biofilm
has been well experimented in fresh water systems, but knowledge about disinfection of
marine waters is still lacking. The review concludes that in order to optimise the microbiological quality of marine fish, suitable disinfectants effective in sea water need to be authenticated.
Description
Keywords
Biofilms, Fish factories, Sanitation seafood
Citation
Shikongo-Nambabi, M.N.N.N., Shoolongela,A. & Schneider, M.B. (2012). Control of bacterial contamination during marine fish processing. Journal of Biology and Life Science, 3 (1), 2157-6076