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Handling of Fish After Unloading Icelandic International Development Agency (ICEIDA) Iceland United Nations University Fisheries Training Programme (UNU-FTP)

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Presentation on theme: "Handling of Fish After Unloading Icelandic International Development Agency (ICEIDA) Iceland United Nations University Fisheries Training Programme (UNU-FTP)"— Presentation transcript:

1 Handling of Fish After Unloading Icelandic International Development Agency (ICEIDA) Iceland United Nations University Fisheries Training Programme (UNU-FTP) Iceland National Aquatic Resources Research and Development Agency (NARA) Sri Lanka Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka Quality and safety issues in fish handling ----- A course in quality and safety management in fishery harbours in Sri Lanka NARA, DFAR, ICEIDA and UNU-FTP

2 Content This lecture contains: information regarding current handling practices for fish at and around fishing harbours in Sri Lanka methods to improve the quality of the fish handled are introduced possible role of the harbours

3 Learning objectives After this lecture the participants will have: an overview of the situation in Sri Lanka harbours regarding handling after unloading ideas on how to improve the situation

4 Process Flow Diagram Landing and distribution of fish in fishery harbour Fish in the hold (box or hold) Unloading Washing Deliver to the auction hall / pier Auctioning Cutting Re-loading Consumer Re-icing Transport Consumer

5 Video showing harbour activities Video

6 Fish in the hold – current practices Fish kept in melted water – not using bilge pump Ice clumping Loosening ice with harbour water No sorting by species by catching day Food kept in the hold – chicken etc.

7 Fish in the hold – Improvements Use boxes for the fishUse boxes Use day labelling Make sure drainage from the boxes is good and use bilge pump introduce false bottom in hold ? Food should be kept in closed boxes

8 Unloading - current practices Fish is unloaded straight onto the pier and mostly by handunloaded straight The pier is highly contaminated due to unwanted human activities The pier is used for auctioning in some cases The pier is used for packaging fish for transport Video

9 Unloading - improvements Fish must be unloaded on to pallets or to/in suitable containers The pier must be cleaned with potable water of suitable pressure (20-70 bar) Zoning should be implemented for the pierZoning unloading area washing area berthing area loading area (food, ice, oil, water etc..)

10 Washing – current practices Fish is often washed with contaminated harbour water harbour water Fish is often put straight onto the pier concrete and splashed with harbour water for better appearance before sale Equipment, containers and pallets are often washed with harbour waterEquipment Water used for washing fish is not changed frequently

11 Washing - improvement Fish must be washed using potable / clean sea water Harbour water is not acceptable for celaning and washing as the water is highly contaminated All equipment, containers and pallets should be thoroughly washedpallets using potable / clean sea water of appropriate pressure using suitable cleaning agents

12 Washing - improvement Blood with melted ice and dirty slime layer should be removed by washing Running water is recommended for washing If water used for washing is in a box, tray or any other container, water must be changed frequentlychanged frequently Care should be taken to prevent cross contamination during washing

13 Washing - improvement If fish is landed iced in boxes there should be no need to wash it before transport

14 Preparing for the auction – current practices Designated auction area is not always used for auctioning auctioning Fish from boats further from the pier sometimes gets rough handling Fish is usually delivered by hand, not in boxes

15 Preparing for the auction - improvements Fish should not be dragged on the pier floor, and suitable containers / carts should be useddragged on the pier Fish should not be damaged during unloading and delivery by rough handling Minimum handling will reduce the risk of cross-contamination and physical damage

16 Auctioning – current Auctioning – current practices Fish is sold straight from the pier / concreteFish is sold straight from the pier / concretestraight from the pier straight from the pier Unrelated traffic (people and vehicles) in the auctioning areaUnrelated traffic (people and vehicles) in the auctioning areaUnrelated traffic Unrelated traffic Auctioning takes too longAuctioning takes too long Temperature abuseTemperature abuse

17 Auctioning - Auctioning - improvements Pallets or boxes should be used during auctioningPallets or boxes should be used during auctioning Temperature abuse can be minimized byTemperature abuse can be minimized by using iceusing ice shortening the auction timeshortening the auction time Zoning should be implemented to reduce trafficZoning should be implemented to reduce traffic

18 Re-loading – current practices Reloading outside of designated area Inappropriate vehicles used for transportInappropriate Icing not done correctly or at all Inside of vehicles cross-contamination from feet / footwearcross-contamination containers / boxesboxes unsuitable material dirty, damaged reuse of polystyrene

19 Re-loading - improvements Zoning should be applied to the transport area Use insulated boxes / insulated or refrigerated vehicles Polystyrene (rigifoam) and wooden boxes should be lined with plastic bags Ice should be available at the harbour premises Re-icing must be done as soon as possible according to transportation time using fresh ice

20 Re-loading - improvements Boxes / vehicles should not be over- or under- loaded Use separate footwear inside trucks Practice careful handling of fish Avoid unnecessary handling Fish should be transported separately from other items (tools, boxes etc..)

21 Transportation – current practices Many different types of transport Refrigerated trucks Unrefrigerated trucks Three wheelers Motorbikes Bicycles

22 Transportation - improvements Keep fish cool during transport shield from direct sunlight Use clean packaging and vehicles Quick transport Vehicles should leave as soon as they are ready

23 Cutting – current practices Not following hygienic practiceshygienic practices cleaning with harbour water wooden cutting boards, difficult to clean no waste bins

24 Cutting - improvements Access to potable water Clean / scrape and disinfect wooden surfaces Waste bins at each tableWaste bins

25 Some examples of how hygienic handling, gutting and careful handling can affect quality

26 2 3 4 5 6 7 8 9 10 0369121518 Days in Ice Normal Handling Aseptic Handling Clean Handling Effect of Hygienic Handling on Bacterial Number

27 0 1 2 3 4 5 6 7 03691215 Normal Handling Clean Handling Aseptic Handling Quality Score Days in Ice Effect of Hygienic Handling on Quality Score

28 0 1 2 3 4 5 6 7 8 9 259 0 1 2 3 4 5 6 7 8 9 259 Gutted Un-gutted Effect of Gutting on Quality Score Days Cooked FilletRaw Fillet Score

29 0 1 2 3 4 5 25912 0 20 40 60 80 100 120 259 Emptied Gut Gut Content Fillet Liver TVA mEg/100g TVB mN/100g Days Development of Volatile Acids and Bases Un-gutted Cod


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