Hello everybody,
Many thanks for all the input on my question on " candling " Tilapia fillets. After reading through all the information provided by you on this subject, it has become clear to me that our problem lies in the thickness of our fillets, esp. the back part of the fish which can be as thick as 2-3 cm, which makes it difficult to achieve our goals.
As we are currently thinking of shifting our routine microbiology testing of product, swap test etc., from an external lab to our own internal laboratory, I would appreciate any feedback about the minimum requirements for such a lab, including equipment etc. Also, as I am no expert in this area as a fish farmer, are there any quick testing methods for the most frequently done routine tests ( TPC, Salmonella, Swap tests, E Coli etc . ) ?
Many thanks in advance to all of you who take the time to respond to my query,
Freek
Indonesia
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