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seafood

1. Fish and shelfish overview,importance,handling,transportation, reception,testing and storage of fish

2. Introduction Def of Seafood processing technology: method and techniques used to prepare,preserve and transform seafood products from raw state to consumption Fish and shelfish are key categories of seafood Used with different characteristics. Method used in this are freezing,drying,smoking. The industry ensures seafood products meet high standards of safety and quality from ocean to plate.

3. Fish Fish are aquatic vertebrates that have gills throughout life and limbs, The fishing industry provides livelihood for millions worldwide. Economic Impact :Fishing Industry,Aquaculture Nutritional Value :Omega-3 Fatty Acids,Vitamins and Minerals Health Benefits for Heart health.

4. Fish Overview Fish habibat: Marine Environments: Coral Reefs Open Ocean Estuaries Freshwater Environments: Rivers and Streams Lakes and Ponds Adaptations to Habitats

5. Classification of Fish Cartilaginous Fish: Characteristics: Skeleton made of cartilage, not bones. Examples: Sharks, Rays. Notes: Typically have fewer bones, more flexible; includes species like Great White Shark and Stingray. Bony Fish: Characteristics: Skeleton made of bones. Examples: Salmon, Cod. Notes: Diverse in habitat and form; includes species like Tuna and Trout.

6. Types of Fish Freshwater Fish habitat are Rivers, lakes. Examples: Trout, Bass. Saltwater Fish habitat are Oceans, seas. Examples: Salmon, Tuna. Brackish Water Fish : Habitat: Estuaries, coastal areas. Examples: Catfish, Mullet.

7. Fish processing technologies Freezing Canning Smoking Drying Advances in Technology: High-Pressure Processing Automated Systems

8. Shelfish Overview Definition : Shelfish are aquatic animals with shells and exoskeleton. Categories are Bivalves , crustaceans and cephalopods. Bivalves have two hinged shells and filter feeders. Bivalves are found in freshwater enviroment. Crustaceans are Exoskeleton and segmented body Crustaceans are found mostly in marine and some freshwater. Cephalods have soft bodies and higly intelligent.

9. Continue.... Shelfish are high in quality protein Shelfish are rich in Vitamins (B12,D) and minerals like zinc and selenium. Shelfish are also beneficial for heart health(Omega-3 fatty acids. Preparation methods are Boiling,grilling,frying and steaming. Popular dishes are seafood boils,paella and sushi.

10. Importance of Fish and shelfish Fish and shelfish are vital components of the global seafood industry,providing essential nutrients. Contributing significantly to economic worlwide. Processing technologies ensure quality saftey and sustainabilty in seafood products. Automated and robotics system increase efficiency and reduce labor cost. Focus on reducing overfishing and protecting marine ecosystem Increasing demand for sustainibly sourced and high quality seafood.

11. Handling and Transportation Initial handling : Harvesting techniques for catching fish and shelfish to minimize stress and damage Sorting : classification by size, species and quality immediately after harvesting. Cleaning : Removal of debris and contaminants. Cooling: Rapid cooling to preserve freshness and slow bacterial growth, Ice slurry, chilled water or keeping fish in refrigeration to keep seafood at optimum temperature.

12. Continue..... Inpection: Visual and sensory checks for quality assessment. Sanitation : Ensuring equipment and surfaces are clean Packaging : Proper packaging techniques to prevent damage and contamination. Use food grade materials that are moisture resistant and insulating. Accurate labeling for traceability and compliance with regulations.

13. Continue...... Road, sea and air transportation are mode of transportation. Refrigerated trucks are common land transportation to maintain temperature control. Reefer containers used for sea transport to ensure consistent cooling. Air freight used for rapid delivery especially for high-valve or perishable items.

14. Continue..... Monitoring: Continue temperature monitoring for ensure seafood stays with safe temperature ranges. Used of advanced system and technologies to maintain optimal conditions. Careful handling: Minimize physical impact to avoid brusing or damaging. Airflow and Ventilation: Ensuring proper airflow in containers to prevent spoilage.

15. Continue..... Adherence to local and international food safety regulations Required documentation for traceability and compliance during transport.

16. Reception,Testing and Storage Inspection Upon Delivery: Check for proper temperature (usually < 4°C or < 39°F). Verify the freshness by examining appearance, smell, and texture. Fish: Should have clear, bright eyes, firm flesh, and a fresh sea-like smell. Shellfish: Should be alive (e.g., shells closed or close when tapped) and free from any off-smells.

17. Continue...... Documentation: Ensure delivery receipts are complete and accurate. Check that the product complies with health and safety regulations. Handling: Use gloves and clean tools to avoid contamination. Store fish and shellfish in clean, sanitized containers.

18. Testing for Quality and safety Sensory Evaluation: Fish: Examine for proper color (e.g., bright red gills), and check the firmness of the flesh. Shellfish: Look for clean, unbroken shells and ensure they are alive. Microbiological Testing: Regularly test samples for pathogens such as Salmonella, Vibrio, and Listeria. Use accredited laboratories for accurate results.

19. Continue.... Chemical Testing: Test for contaminants such as heavy metals (e.g., mercury), pesticides, and other residues. Record Keeping: Maintain records of all tests conducted, including dates, results, and corrective actions taken.

20. Storage of Fish and Shelfish Temperature Control: Fish: Store at temperatures below 4°C (39°F). Shellfish: Store live shellfish in a breathable container, away from standing water, and at temperatures below 4°C (39°F). Handling and Hygiene: Store fish and shellfish separately from other foods to prevent cross-contamination. Use dedicated storage containers and ensure they are cleaned and sanitized regularly.

21. Continue...... Shelf Life : Monitor and manage shelf life to ensure products are used within safe time limits. Implement a First In, First Out (FIFO) system to manage inventory. Defrosting :If applicable, defrost fish and shellfish in the refrigerator, not at room temperature. Emergency Procedures: Have protocols in place for power outages or equipment failures that could affect storage temperatures.