Fish Microbiology and Quality Assurance

Weekly outline

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  General

  Fish Microbiology and Quality Assurance (2+2)
  M.N.Venugopal and J.Jayasekaran
  

  
  Overview
  

  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.
  
  Methods for assuring quality of fresh and processed fishery products involving physical, chemical and microbiological parameters, measures to be adopted during handling and processing to ensure safe and quality product, different national and international agencies involved in assuring quality by establishing and enforcing quality standards have also been dealt in detail.
  
  

  • News forum
  • Course Content Page
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  18 February - 24 February

  Unit 1 - Role and significance of microorganisms in food

  • Expected Learning Outcome Page
  • 1.1 Introduction to fish microbiology Page
  • 1.2 Role of microorganisms in nature and in foods Page
  • 1.3 Microorganisms in aquatic environment Page
  • 1.4 Primary source of microorganisms found in food Page
  • 1.5 Micro-flora of food processing facility Page
  • 1.6 Significance of microorganisms in foods Page
  • 1.7 Microorganisms associated with food Page
  • Quiz - Unit 1
  • Introduction File
  • Role of microorganisms File
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  25 February - 3 March

  Unit 2 - Growth and survival of microorganisms in food

  • Expected Learning Outcome Page
  • 2.1. Factors affecting the growth of microorganisms in fish Page
  • 2.1.1. Nutrient content Page
  • 2.1.2 pH and buffering capacity Page
  • 2.1.3. Moisture content (aw) Page
  • 2.1.4. Redox potential Page
  • 2.1.5. Antimicrobial constituents and barriers Page
  • 2.2 Extrinsic parameters Page
  • 2.2.1. Temperature of storage Page
  • 2.2.2. Relative humidity (RH) Page
  • 2.2.3. Presence and concentration of gases in the environmen Page
  • 2.2.4. Presence and activities of other microorganisms Page
  • Quiz - Unit 2
  • Extrinsic factors File
  • Intrinsic factors File
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  4 March - 10 March

  Unit 3 - Enumeration of microorganisms in foods

  • Expected Learning Outcome Page
  • 3.1 Introduction Page
  • 3.2 Study of microorganisms in foods by conventional methods Page
  • 3.2.1 Direct counting methods Page
  • 3.2.2 Culture based methods Page
  • 3.3 Study of microorganisms by alternate and rapid methods Page
  • 3.3.1 Alternative methods Page
  • 3.3.2 Enumeration of microorganisms by rapid methods Page
  • Quiz - Unit 3
  • Study of microbes File
  • Study of conventional methods File
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  11 March - 17 March

  Unit 4 - Food preservation techniques and microorganisms

  • Expected Learning Outcome Page
  • 4.1 Food preservation techniques and microorganisms Page
  • 4.1.1 Preservation of foods with low temperature Page
  • 4.1.1.a. Chill storage of fish Page
  • 4.1.1.b. Preservation by Freezing Page
  • 4.2. Food preservation by high temperature Page
  • 4.2.1 Pasteurization Page
  • 4.2.2. Sterilization Page
  • 4.2.3. Heat resistance of microorganisms Page
  • 4.2.4. Thermal destruction of microorganisms Page
  • 4.3. Food preservation by drying Page
  • 4.3.1. Fish drying Page
  • 4.3.2. Effects of drying on microorganisms Page
  • 4.4. Food preservation by radiation Page
  • 4.4.1. Radiations types and their characters Page
  • 4.4.2. Effect of radiation on food quality Page
  • 4.5. Food preservation by use of Chemicals Page
  • 4.6. Endospores and formation of cell aggregates Page
  • 4.6.1. Endosopre formation Page
  • 4.6.2. Germination of spores Page
  • 4.6.3. Resistance of spores Page
  • 4.6.4. Cell aggregates Page
  • Low temperature preservation File
  • High temperature preservation File
  • Drying File
  • Food preservation by radiation File
  • Preservation by chemicals File
  • Endospores File
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  18 March - 24 March

  Unit 5 - Foodborne pathogens

  • Expected Learning Outcome Page
  • 5.1 Foodborne pathogens Page
  • 5.2. Clostridium botulinum food intoxication Page
  • 5.3. Staphylococcus food intoxication Page
  • 5.4. Foodborne gastroenteritis caused by E. coli Page
  • 5.5. Foodborne gastroenteritis caused by Salmonella Page
  • 5.6. Foodborne gastroenteritis caused by Listeria Page
  • 5.6. Foodborne gastroenteritis caused by Vibrio cholerae Page
  • 5.7. Foodborne gastroenteritis caused by Vibrio parahaemolyticus Page
  • 5.8. Foodborne gastroenteritis caused by Campylobacter Page
  • Intoxication File
  • Gastroenteritis File
  • Salmonella File
  • Listeria File
  • Vibrio File
  • Campylobacter File
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  25 March - 31 March

  Unit 6 - Biological hazards in foods

  • Expected Learning Outcome Page
  • 6.1. Biological hazards Page
  • 6.2. Mycotoxins Page
  • 6.3. Aflatoxins Page
  • 6.4. Marine toxins Page
  • 6.4.1. Shellfish toxins Page
  • 6.4.2. Ciguatera fish poisoning (CFP) Page
  • 6.4.3. Tetrodotoxin / pufferfish poisoning Page
  • 6.4.4. Scombroid poisoning Page
  • 6.5. Foodborne parasites Page
  • 6.5.1 Protozoan parasites Page
  • 6.5.2. Pathogenic flatworms and round worms Page
  • 6.5.3. Control of parasitic infection Page
  • 6.6. Foodborne viruses Page
  • Quiz - 6
  • Biological hazards File
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  1 April - 7 April

  Unit 7 - Sanitation and microbiological quality

  • Expected Learning Outcome Page
  • 7.1. Indices of fish sanitary quality Page
  • 7.2. Quality indicators Page
  • 7.3. Microbiological standards and criteria Page
  • 7.4. Fish plant sanitation Page
  • 7.4.1.Hygienic practices for seafood plant employees Page
  • 7.4.2. Clean- up procedure Page
  • 7.5. Process water quality Page
  • Qiuz - 7 Quiz
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  8 April - 14 April

  Unit 8 - Spoilage of fresh and processed fish and fishery products

  • Expected Learning Outcome Page
  • 8.1. Spoilage of fish and shellfish Page
  • 8.1.1. Factors affecting spoilage Page
  • 8.1.2. Characters of spoiling fish Page
  • 8.2. Spoilage of semi-processed and processed fishery products Page
  • 8.2.1. Microbiology and spoilage of fresh fish Page
  • 8.2.2. Microbiology and spoilage of chilled fish Page
  • 8.2.3. Microbiology and spoilage of frozen fish Page
  • 8.2.4. Microbiology and spoilage of canned fishery products Page
  • 8.2.5. Microbiology and spoilage of cured fishery products Page
  • Qiuz - 8 Quiz
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  15 April - 21 April

  Unit 9 - Assurance and management quality of fish

  • Expected Learning Outcome Page
  • 9.1. Assessment of fish quality Page
  • 9.1.1. Sensory methods Page
  • 9.1.2. Physical/mechanical/instrumental methods Page
  • 9.1.3. Biochemical / chemical methods Page
  • 9.1.4. Microbiological methods Page
  • 9.1.5. Statistical methods Page
  • 9.2. Concept of Quality Management Page
  • 9.2.1. Total quality management (TQM) Page
  • 9.2.2. Sanitation control procedures (SCP) Page
  • 9.2.3. Sanitaion standard operating procedures (SSOP) Page
  • 9.2.4. Good Manufacturing Practices (GMP) Page
  • 9.2.5. Hazard Analysis and Critical Control Points (HACCP) Page
  • 9.3. Quality Standards Page
  • 9.3.1. Standards for fish and fishery products Page
  • 9.3.2. Bureau of Indian Standards (BIS) Page
  • 9.3.2.a. BIS standards for fresh and frozen fish and shellfish Page
  • 9.3.2.b. BIS standards for canned fish and shellfish Page
  • 9.3.2.c. BIS standards for dried fish and shell fish Page
  • 9.3.2.d. BIS standards for miscellaneous products and fisheries related aspects Page
  • 9.3.2.e. Microbiological requirements for fresh and frozen fish and shellfish Page
  • 9.3.2.f. Standards for water used in food processing industry and ice manufacture Page
  • 9.3.3. Export Inspection Agency (EIA) Page
  • 9.3.4.Quality control and pre-shipment inspection of fish and fishery product Page
  • 9.3.5. International standards Page
  • 9.4. Waste management in processing industries Page
  • Quiz - 9
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  22 April - 28 April

  Practicals

  • 1. Enumeration of total bacterial load in seafood by plate count method Page
  • 2. Enumeration of total fungal load in cured fish and shellfish Page
  • 3. Enumeration of anaerobic sulphite reducers from seafoods Page
  • 4. Isolation and identification of E. coli from fish and fishery products by MPN and membrane filter methods Page
  • Part A : Presumptive test for the determination of the most probable number of total coliform bacteria Page
  • Part B: Confirmed test for the determination of the most probable number of fecal coliform bacteria Page
  • Part C: Completed test for the confirmation of E. coli Page
  • 5. Isolation and identification of fecal streptococci from fish and fishery products Page
  • 6. Enumeration and identification of coagulase -positive Staphylococcus aureus from seafoods Page
  • 7. Isolation and identification of Vibrio cholerae and Vibrio Parahaemolyticus in fish and fishery products Page
  • 8. Isolation and identification of salmonella from seafoods Page
  • 9. Isolation and identification of Listeria monocytogenes from seafoods Page
  • 10. Isolation and identification of Clostridia in fish and fishery products Page
  • 11. Isolation and identification of Campylobacter from fish and fishery products Page
  • 12. Determination of MIC and MCC of chemical preservatives Page
  • 13. Determination of microbiological quality of food by dye reduction test Page
  • 15. Biochemical tests for the characterization of microorganisms – oxidase test, indole test, methyl red test , Vogues-Proskauer test, catalae test, citrate utilization, TSI, sugar fermentation test, aminoacid decorboxylase test etc
  • 1. Indole Test Page
  • 2. Methyl Red (MR) Test Page
  • 3. Voges - Proskauer (VP) Test Page
  • 4. Citrate utilization test Page
  • 5. Urease test Page
  • 6. Coagulase test Page
  • 7. Oxidase test Page
  • 8. Catalase test Page
  • 9. Triple sugar iron agar (TSI) test Page
  • 10. Sugar fermentation test Page
  • 11. Aminoacid decorboxylase test Page
  • 16. Sensory evaluation for assessing the quality of raw fish Page
  • 17 . Chemical methods of assessing fish quality: Determination of hypoxanthine in seafoods Page
  • 18.Chemical methods of assessing fish quality : Determination of histamine in seafoods by fluorometric method Page
  • 19. Determination of available chlorine in bleaching powder, sodium hypochlorite and process water Page