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

在日本，由于许多海产品是在没有加热的情况下销售的，因此通常在捕捞后的每个阶段，随着时间的推移，它们的质量都有急剧恶化的危险。这使得温度控制非常重要，以便抑制病原体和腐败生物的生长。从捕鱼到产品到达消费者手中的所有阶段的可靠卫生和环境卫生控制至关重要。基本方法包括在从捕捞到加工的每一个阶段，防止产品中的病原体，保持温度低于设定水平，彻底控制所用的水和冰，防止对原材料的损害，并尽量缩短加工时间。干净的碎冰储存在卫生的船舱中。鱼类保存在充满洁净海水和冰块的船舱中，由于几乎所有的渔港都从海水中分离到土源性大肠杆菌和大肠菌群，因此海水消毒方法的建立非常重要。无病原体的水源是必不可少的，紫外线治疗被广泛使用。UV处理量有限。电解海水产生的低聚物具有杀菌和杀病毒的作用。这种方法可以很容易地处理大量的海水，并适用于在渔港消毒海水的卫生和环境卫生。用电解海水对渔港海水污染进行了调查。从港口电解海水的活菌数减少，这种水是有用的，消毒的甲板和舱口的渔船，鱼类选择委员会，码头，和市场地板在渔港。

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.