**Farm location**

 Farms should be secured from the entry of wild and domestic animals that may lead to the contamination of aquaculture products with *Salmonella*.

#### **Farm layout, equipment and design**

Farm design and layout should be such that prevents cross contamination

Salmonella in Fish and Fishery Products 101

Application of heat is one of the simplest and most effective methods of eliminating pathogens from food. Heat application of 90°C for 1.5 min. in the center for mollusc and 99– 100°C for 3–4 min. for shellfish are accepted as safe processes before consumption. These temperatures are sufficient for the destruction of vegetative forms of the pathogens (Olgunoglu, 2010). Ray et al. (1976) reported that the processing of blue crabs involving steam cooking with pressure of approximately 15 psi (121°C) for 10 min. is sufficent to kill pathogens on the raw crab. Vegetative, unstressed *Salmonella* cells are heat-sensitive and are easily destroyed at pasteurisation (hot-smoking) temperatures. D-values (Decimal reduction time) at 60°C are typically 1-3 minutes (Huss & Gram 2003). Time/Temperature Guidance

Potentially Hazardous Product Temperature Maximum Cumulative

5.2-10C 11-21C above 21C

Table 4. Time/Temperature Guidance for Controlling *Salmonella* Growth inFih and Fishery

Refrigeration and freezing are well-known techniques for extending the shelf-life of food products. These processes lower the temperature to levels at which bacterial metabolic processes are stopped and the rates of chemical and biochemical reactions reduced (Norhana et al., 2010). Although most *Salmonella* serotypes are unable to grow at refrigeration temperatures, the organismis can be prevented holding chilled fishery products below 4.4°C (Ward &Hart, 1997). Worldwide, the most common cause of foodborne salmonellosis is *Salmonella typhimurium*. The minimum growth temperature reported for this species is 6.2°C (A study by Ingham et al., (1990), indicate that the temperature preventing growth of S. typhimurium in picked crab meat is at or below 7°C). Thus, proper refrigeration will prevent growth of S. Typhimurium. However, maintenance of optimal refrigeration temperatures often cannot be guaranteed at all times prior to food consumption (Ingham et al., 1990). Thus, good sanitation after refrigeration process of fishery products such as cooked crabs or cooked

The irradiation of fishery products is a physical treatment involving direct exposure to electron or electromagnetic rays, for their long time preservation and improvement of quality and safety (Oraei et al., 2011; Özden & Erkan, 2010). Irradiation of food has been legally allowed in many countries and the WHO has sanctioned radiation of up to 7.0 kilo Gray (kGy) as safe. This process is one of the most effective methods for decontaminating both the surface and deep muscle of fresh meat. There is substantial literature on the effects of irradiation in reducing *Salmonella* on some fishery product such as shrimp (Norhana et al., 2010). The alteration in pathogen population as a result of irradiation

Exposure Time

2 days 5 hours 2 hours

for Controlling *Salmonella* growth in Fishery Products were given Table 4.

shrimp are very important in maintainning product quality(Ray et al., 1976).

**7. Physical approaches** 

Growth of *Salmonella* species

Products (FDA, 2011)

**7.2 Refrigeration** 

**7.3 Irradiation** 

**7.1 Cooking** 

