**7.1 Cooking**

100 Salmonella – A Dangerous Foodborne Pathogen

Equipment such as cages, nets and containers should be designed and constructed to

Septic tanks, toilet facilities and bathrooms/showers should be constructed and placed

Farm source water should be free from sewage contamination and suitable for

Farms should have settling ponds or waste water treatment in place to condition the

Potable or clean water is available and used in sufficient amount for harvest, handling

Ice should be manufactured using potable water and produced under sanitary

Ice should be handled and stored under good sanitary conditions which precludes the

Harvesting equipment and utensils easy to clean and disinfect and kept in clean condition.

Utensils and equipment for handling and holding of aquaculture products is

Aquaculture products are cooled down quickly and maintained at temperatures

Operations such as sorting, weighing, washing, drainage, etc., are carried out quickly

 All additives and chemicals (disinfectants, cleaning agents, etc) used in post-harvest aquaculture products should be approved by the national competent authority.

 Aquaculture products are transported in containers with ice or with, in sufficient amounts to ensure temperature around 0ºC (approaching that of melting ice) in all

Staff should be medically fit to work and should be screened regularly to determine

On the other hand, a number of studies have been carried out to develop methods to control contamination of proceed fishery products. They are sub-divided into physical or chemical

 Transport is carried out in easy to clean and clean facilities (boxes, containers, etc.). Conditions of transport should not allow contamination from surroundings (e.g. dust,

Harvesting is planned in advance to avoid time/temperature abuse.

 Aquaculture products should be hygienically handled. Records on harvesting are maintained for traceability.

so drainage does not pose a risk of contamination of farm facilities.

allow for adequate cleaning and disinfection

**Source water** 

aquaculture production

and cleaning operations

risk for contamination.

**On farm post-harvest handling** 

and hygienically.

**Employee health** 

carriers of *Salmonella*.

approaches (Norhana et al., 2010).

maintained in a clean condition.

approaching that of melting ice.

**Transport of aquaculture products from farm** 

products and during the whole period of transport.

soil, water, oil, chemicals, etc.).

**Ice and Water Supply** 

conditions

**Harvesting** 

output water prior to discharge

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


Table 4. Time/Temperature Guidance for Controlling *Salmonella* Growth inFih and Fishery Products (FDA, 2011)
