Control of bacterial contamination during marine fish processing

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dc.contributor.authorShikongo-Nambambi, Martha N.
dc.contributor.authorShoolongela, Abrahams S.
dc.contributor.authorSchneider, Martin B.
dc.date.accessioned2014-06-26T10:26:30Z
dc.date.available2014-06-26T10:26:30Z
dc.date.issued2012
dc.description.abstractFish 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.en_US
dc.identifier.citationShikongo-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), 2157-6076en_US
dc.identifier.issn2157-6076
dc.identifier.other(DOI)10.5296/jbls.v3i1.1033
dc.identifier.urihttp://hdl.handle.net/11070/1042
dc.language.isoenen_US
dc.publisherMacrothink Instituteen_US
dc.source.urihttp://www.macrothink.org/journal/index.php/jbls/article/view/1033 doi: 10.5296/jbls.v3i1.1033en_US
dc.subjectBiofilmsen_US
dc.subjectFish factoriesen_US
dc.subjectSanitation seafooden_US
dc.titleControl of bacterial contamination during marine fish processingen_US
dc.typeArticleen_US
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