Microbiology and production hygiene in the fish meal industry
Publication details
Publisher : Nofima AS
International Standard Numbers
:
Printed
:
978-82-8296-666-5
Publication type : Nofima’s reports
Series : Nofima rapportserie 2/2021
Year : 2021
Links
:
ARKIV
:
hdl.handle.net/11250/2761784
Research areas
Feed development and nutrition
Shelf life and food safety
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
The report provides a basic introduction to microbiology and production hygiene in fish meal factories, with emphasis on contamination routes and preventive measures. The intrinsic microbial flora of raw fish is heat sensitive and readily inactivated by thermal treatment in the cooker. The flora associated with finished fishmeal is markedly different and originates from contaminated product deposits or surfaces in the process machinery after the cooker. The report summarizes basic legal requirements related to hygiene and product safety in food and feed processing facilities. The report also describes methods used in microbiological examinations, and microbiological standards and guidelines applicable to fishmeal. Methods for large-scale decontamination of products and process machinery are briefly described.
