Dear Dr.Peralta,
The use of hypochlorites or per oxides had only limited effect on fish
fillets, unlike prawns, given to understand the muscle structure and the
ability of microbes to hide in the gaps, where the fluid disinfectant cannot
reach due to the surface tension or due to air pockets.
Now, if one knows the growth rate, then its very easy to process the fillets
at the temp of enteros inactivity, and also, to clean the product contact
surfaces within a time interval which wont allow enteros to double. Most of
the contaminations lead to multiplying due to improper processing and
hygiene techniques.
So if you can assist me in knowing the time-temp-growth of enteros, I will
greatly appreciate that.
Thanks
----- Original Message -----
From: J. Peralta <jperalta@iloilo.net>
To: <peershahul@hotmail.com>
Sent: Wednesday, July 04, 2001 7:50 AM
Subject: Re: Enteros, decontamination regarding
>
> Dear Shahul,
>
> How about using hypochlorite solution? This has been used in the
> processing of plate frozen tiger prawns.
>
> Regards,
>
> Jose
>
> -----------------------
> Jose P. Peralta, Ph. D.
> Professor/Food Engineer
> Inst. of Fish Processing Technology
> College of Fisheries, Univ of the Phil Visayas
> 5023 Miag-ao, Iloilo, Philippines
> Tel (63 33) 315 8289
> FX (63 33) 315 8289, 315 8353
> Cell (0917) 302 1282
> EMail jperalta@iloilo.net
> -------------------------
>
>
>
> Dear Shahul,
> We hve used peroxide and peracetic acid with limited success. The fish
> fillets are high in organoic
> matter, and the bacteria seem to be well attached. Similar wotrk with
> poultry products has resulted
> in limited success at best.
> I would say keep your place clean and your harvest area free of
> contamination.
> Juan L. Silva
>
> -----Original Message-----
> From: owner-seafood@ucdavis.edu
> [mailto:owner-seafood@ucdavis.edu]On Behalf Of Shahul
> Hameed
> Sent: Monday, July 02, 2001 5:22 AM
> To: Seafood research and extension information exchange
> Subject: Enteros, decontamination regarding
>
> Dear list,
>
> Could anyone of you throw some light on the following.
>
> 1. Growth rate of Enterobacteriaceae.
> 2. Use of peroxide as a decontaminating agent in fish
> fillets,
> keeping in view that, disinfection is not recommended in
> frozen fillets, and the fillets are to be handled
> hygienically
> without cross contamination. ( The difference between
> disinfection and decontamination)
>
> Thanks,
>
> Shahul Hameed,
> Nile Perch Fisheries Ltd,
> P.O.Box: 1753,
> Mwanza, Tanzania.
> Fax: +255 28 2570430
> Tel: +255 28 2570431
> Mobile: +255 742 520899
>
> --
>
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