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分发的，一般情况下，在捕捞后的每个阶段，它们的质量都有随着时间的推移而急剧恶化的危险。这使得温度控制变得重要，以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都有可靠的卫生和卫生控制是至关重要的。基本方法包括，在捕捞的每个阶段，防止产品病原体，将温度保持在设定的水平以下，彻底控制所用的水和冰，防止对原材料的损害，以及最短的加工时间。干净的碎冰储存在一个卫生的船舱里。鱼类保存在充满清洁海水和冰的货舱中，建立海水消毒方法非常重要，因为几乎所有渔港的海水中都分离到了大肠杆菌和大肠埃希氏菌。无病原体的水源是必不可少的，紫外光治疗被广泛使用。紫外线治疗的体积是有限的。海水电解产生的次氯酸盐具有杀菌和杀毒作用。该方法可以方便地处理大量海水，适用于渔港海水卫生消毒。用电解海水对渔港排出的海水污染进行了调查。港口海水中的活菌数有所下降，可用于渔船甲板、舱口、选鱼板、码头和渔港市场底层的消毒。

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.