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Handling of Fish After Unloading

Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka. National Aquatic Resources Research and Development Agency (NARA) Sri Lanka. United Nations University Fisheries Training Programme (UNU-FTP) Iceland. Icelandic International Development Agency (ICEIDA) Iceland.

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Handling of Fish After Unloading

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  1. Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka National Aquatic Resources Research and Development Agency (NARA) Sri Lanka United Nations University Fisheries Training Programme (UNU-FTP) Iceland Icelandic International Development Agency (ICEIDA) Iceland Handling of Fish After Unloading 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 DiagramLanding 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 fish • 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 - currentpractices • Fish is unloaded straight onto the pier and mostly by hand • 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 pier • 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 • 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 water • 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 washed • 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 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 • 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 used • 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 practices • Fish is sold straight from the pier / concrete • Unrelated traffic (people and vehicles) in the auctioning area • Auctioning takes too long • Temperature abuse

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

  18. Re-loading – current practices • Reloading outside of designated area • Inappropriate vehicles used for transport • Icing not done correctly or at all • Inside of vehicles • cross-contamination from feet / footwear • containers / boxes • 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 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 table

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

  26. Effect of Hygienic Handling on Bacterial Number 10 9 8 Normal Handling 7 6 Clean Handling 5 4 Aseptic Handling 3 2 0 3 6 9 12 15 18 Days in Ice

  27. Effect of Hygienic Handling on Quality Score Quality Score Clean Handling 7 Aseptic Handling 6 5 4 Normal Handling 3 2 1 0 0 3 6 9 12 15 Days in Ice

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

  29. Development of Volatile Acids and Bases 80 Emptied Gut Gut Content 60 Fillet Liver 40 20 0 TVA mEg/100g TVB mN/100g 5 120 Un-gutted Cod 100 4 3 2 1 0 2 5 9 12 2 5 9 Days Days

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