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Development the Seawater Sterilizer Adapted for HACCP System for Fisheries Field from Fishing to Processing

渔业领域从捕捞到加工适应HACCP体系的海水灭菌器的开发

基本信息

批准号：
13556027
负责人：
YOSHIMIZU Mamoru
金额：
$ 3.39万
依托单位：
HOKKAIDO UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2001
资助国家：
日本
起止时间：
2001 至 2004
项目状态：
已结题

项目摘要

In Japan, because many seafood products are distributed without being heated, generally there is a danger of their quality deteriorating sharply with the passage of time at each stage after fishing. This makes temperature control important in order to inhibit growth of pathogens and spoilage organisms. Reliable hygiene and sanitation controls at all stages from fishing until products reach consumers are vital. The basic approach involves, at every stage from fishing, prevention of products pathogens, maintaining temperatures below set levels, thoroughly controlling the water and ice used, preventing damage to raw material, and minimal processing time. Clean crushed ice is stored in a sanitary ship hold. Fish are preserved in the hold filled with clean seawater and ice.Establishment of seawater disinfection method is very important, because Eschericia coli and coli forms were isolated from seawater in almost of all fishing port. A pathogen-free water source is essential, and treatment with ultraviolet light is used widely. UV treatment is limited the volume. Hypochlorite produced by electrolysis of seawater showed bactericidal and virucidal effects. This method can easily treat large volumes of seawater, and is suitable for disinfecting sea water for hygiene and sanitation at a fishing port. Dssinfection of seawater pomp up from the fishing port was investigated using electrolyzed seawater. Viable bacterial counts of electrolyzed seawater from port were decreased and this water was useful to disinfect the deck and hatch of fishing boat, fish selection board, quay, and the market floor at a fishing port.

在日本，由于许多海鲜产品在未加热的情况下进行流通，因此通常在捕捞后的各个阶段随着时间的推移，其质量可能会急剧恶化。这使得温度控制对于抑制病原体和腐败生物的生长非常重要。从捕捞到产品到达消费者手中的各个阶段，可靠的卫生和环境卫生控制至关重要。基本方法包括在捕捞的每个阶段预防产品病原体、将温度保持在设定水平以下、彻底控制水和冰的使用、防止原材料损坏以及尽量缩短加工时间。干净的碎冰储存在卫生的船舱中。鱼被保存在充满洁净海水和冰的货舱中。海水消毒方法的建立非常重要，因为几乎所有渔港的海水中都分离出了大肠杆菌和大肠杆菌型。无病原体的水源是必不可少的，并且广泛使用紫外线处理。紫外线处理的体积有限。电解海水产生的次氯酸盐具有杀菌和杀病毒作用。该方法可以方便地处理大量海水，适用于渔港卫生和卫生的海水消毒。使用电解海水对渔港排放的海水进行消毒研究。来自港口的电解海水活菌数量减少，可用于渔港甲板和舱口、选鱼板、码头和市场地板的消毒。