handling of fish after unloading icelandic international development agency (iceida) iceland united...
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![Page 1: Handling of Fish After Unloading Icelandic International Development Agency (ICEIDA) Iceland United Nations University Fisheries Training Programme (UNU-FTP)](https://reader030.vdocuments.site/reader030/viewer/2022012922/56649e495503460f94b3c006/html5/thumbnails/1.jpg)
Handling of Fish After Unloading
Icelandic International Development Agency (ICEIDA)
Iceland
United Nations University Fisheries Training Programme (UNU-FTP)
Iceland
National Aquatic Resources Research and Development Agency (NARA)
Sri Lanka
Department of Fisheries and Aquatic Resources (DFAR)
Sri Lanka
Quality and safety issues in fish handling-----
A course in quality and safety management in fishery harbours in Sri Lanka
NARA, DFAR, ICEIDA and UNU-FTP
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Content• This lecture contains:
• information regarding current handling practices for fish at and around fishing harbours in Sri Lanka
• methods to improve the quality of the fish handled are introduced
• possible role of the harbours
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Learning objectives
• After this lecture the participants will have:• an overview of the situation in Sri Lanka harbours
regarding handling after unloading• ideas on how to improve the situation
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Process Flow DiagramLanding and distribution of fish in fishery
harbour Fish in the hold (box or hold)
Unloading
Washing
Deliver to the auction hall / pier
Auctioning
Cutting Re-loading
Consumer Re-icing
Transport
Consumer
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Video showing harbour activities
Video
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Fish in the hold – current practices
• Fish kept in melted water – not using bilge pump
• Ice clumping
• Loosening ice with harbour water
• No sorting• by species• by catching day
• Food kept in the hold – chicken etc.
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Fish in the hold – Improvements
• Use boxes for the fish
• Use day labelling
• Make sure drainage from the boxes is good and use bilge pump• introduce false bottom in hold ?
• Food should be kept in closed boxes
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Unloading - current practices
• Fish is unloaded straight onto the pier and mostly by hand
• The pier is highly contaminated due to unwanted human activities
• The pier is used for auctioning in some cases
• The pier is used for packaging fish for transport
• Video
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Unloading - improvements
• Fish must be unloaded on to pallets or to/in suitable containers
• The pier must be cleaned with potable water of suitable pressure (20-70 bar)
• Zoning should be implemented for the pier• unloading area• washing area• berthing area• loading area (food, ice, oil, water etc..)
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Washing – current practices
• Fish is often washed with contaminated harbour water
• Fish is often put straight onto the pier concrete and splashed with harbour water for better appearance before sale
• Equipment, containers and pallets are often washed with harbour water
• Water used for washing fish is not changed frequently
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Washing - improvement
• Fish must be washed using potable / clean sea water• Harbour water is not acceptable for celaning and
washing as the water is highly contaminated• All equipment, containers and pallets should be
thoroughly washed• using potable / clean sea water of appropriate pressure
• using suitable cleaning agents
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Washing - improvement
• Blood with melted ice and dirty slime layer should be removed by washing
• Running water is recommended for washing • If water used for washing is in a box, tray or any
other container, water must be changed frequently
• Care should be taken to prevent cross contamination during washing
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Washing - improvement
• If fish is landed iced in boxes there should be no need to wash it before transport
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Preparing for the auction – current practices
• Designated auction area is not always used for auctioning
• Fish from boats further from the pier sometimes gets rough handling
• Fish is usually delivered by hand, not in boxes
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Preparing for the auction - improvements
• Fish should not be dragged on the pier floor, and suitable containers / carts should be used
• Fish should not be damaged during unloading and delivery by rough handling
• Minimum handling will reduce the risk of cross-contamination and physical damage
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Auctioning – current Auctioning – current practices
• Fish is sold straight from the pier / concrete Fish is sold straight from the pier / concrete
• Unrelated traffic (people and vehicles) in the Unrelated traffic (people and vehicles) in the auctioning area auctioning area
• Auctioning takes too long Auctioning takes too long
• Temperature abuseTemperature abuse
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Auctioning - Auctioning - improvements
• Pallets or boxes should be used during Pallets or boxes should be used during auctioningauctioning
• Temperature abuse can be minimized by Temperature abuse can be minimized by • using iceusing ice• shortening the auction timeshortening the auction time
• Zoning should be implemented to reduce Zoning should be implemented to reduce traffictraffic
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Re-loading – current practices
• Reloading outside of designated area• Inappropriate vehicles used for transport• Icing not done correctly or at all• Inside of vehicles
• cross-contamination from feet / footwear
• containers / boxes• unsuitable material
• dirty, damaged
• reuse of polystyrene
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Re-loading - improvements
• Zoning should be applied to the transport area• Use insulated boxes / insulated or refrigerated
vehicles• Polystyrene (rigifoam) and wooden boxes should be
lined with plastic bags • Ice should be available at the harbour premises• Re-icing must be done as soon as possible according
to transportation time using fresh ice
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Re-loading - improvements
• Boxes / vehicles should not be over- or under-loaded
• Use separate footwear inside trucks
• Practice careful handling of fish
• Avoid unnecessary handling
• Fish should be transported separately from other items (tools, boxes etc..)
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Transportation – current practices
• Many different types of transport• Refrigerated trucks• Unrefrigerated trucks• Three wheelers• Motorbikes• Bicycles
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Transportation - improvements
• Keep fish cool during transport• shield from direct sunlight
• Use clean packaging and vehicles
• Quick transport• Vehicles should leave as soon as they are ready
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Cutting – current practices
• Not following hygienic practices • cleaning with harbour water • wooden cutting boards, difficult to clean• no waste bins
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Cutting - improvements
• Access to potable water
• Clean / scrape and disinfect wooden surfaces
• Waste bins at each table
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Some examples of how hygienic handling, gutting and careful handling can affect quality
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0 3 6 9 12 15 18 Days in Ice
Normal Handling
Aseptic Handling
Clean Handling
Effect of Hygienic Handling on Bacterial Number
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Normal Handling
Clean Handling
Aseptic Handling
Quality Score
Days in Ice
Effect of Hygienic Handling on Quality Score
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Gutted
Un-gutted
Effect of Gutting on Quality Score
Days Days
Cooked FilletRaw FilletScore Score
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Emptied GutGut ContentFilletLiver
TVA mEg/100g TVB mN/100g
Days Days
Development of Volatile Acids and Bases
Un-gutted Cod