Fish Microbiology and Quality Assurance

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

8.2. Spoilage of semi-processed and processed fishery products
The native microbial floras as well as the microorganisms entering in to the food through various stages of handling and processing play an important role in spoilage of fresh as well as processed fish and fishery products. Though the post- harvest handling and treatment of fish is expected to reduce microbial proliferation, some of the process-tolerant and surviving microorganisms grow and cause spoilage of the product.