Fish Quality: Bacteria

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So that's where I've got each time this week. The bacteria use the fish as food. They literally eat up the fish. And this results in bad flavors and bad odors. There are two reasons bacteria are such a problem.

First of all bacteria are extremely small. You cannot see them without using a microscope. A clump of bacteria, the size of a granule of sugar, and approximately 400 million bacteria. That's why I should be 400 million for 100 million. My name is Don Kramer.

I'm with the University of Alaska Marine Advisory Program. I'm the seafood specialist with that program. Beside me is Alexei Pavola, who is a marine advisory program agent and is located in at Motlick. We're going to discuss one reason for the loss of quality and fish. By far the most serious cause of loss of quality and fish is bacterial decomposition, which is spoilage of fish by bacteria. I'm a marine advisory program, the University of Alaska, the University of Alaska, the University of Alaska. The University of Alaska is a marine advisory program,

which is the University of Alaska. This is the University of Alaska. This is the University of Alaska. This is the University of Alaska. Bacteria use the fish as food. They literally eat up the fish. This results in bad flavors and bad odors. There are two reasons bacteria are such a problem. First of all bacteria are extremely small. You cannot see them without using a microscope.

A clump of bacteria, the size of a granule of sugar, contains approximately 400 million bacteria. Where a nutrient is added to the fruit. Now theuculus is not that rolled from half a cow long ago. So, the kicker is the variation of human bacteria. The second reason bacteria are such a problem is that they multiply very quickly. As they grow each bacteria will elongate.

When the bacteria will then split in two and you have from one bacteria two under good growing conditions, this can occur in as short a time as 30 minutes, so you can do some calculations and you will find that in 10 hours one bacteria can become approximately one million bacteria. There are many things you can do to control the growth of bacteria.

There are three important things a fisherman can do. Just keep your fish clean, don't throw your fish onto the ground or onto the sand or into a dirty boat or fish toe. Fish are very clean when they come out of the water, so keep them that way. If you do not think about NAME, then you are not sure what the criteria were doing and the

My name is I am using family and my mechanical friendly from the family anditter songfish are processing plants pay very close attention to keeping fish free of bacteria. The slide you are about to see was taken in a Korean fish processing plant. The masks, you see the people wearing are not to protect the workers, they are to protect the fish. These fish being processed are Alaska Pollock, some of which are sold to the North American market as frozen fillet blocks.

The second thing the fishermen can do is avoid making holes or cuts in the skin of the fish. The slide you are looking at shows the fish pew.

We recommend that you do not use a fish pew for moving fish. The next series of slides shows what happens when you use a fish pew. These are Pacific Ocean Perch. The top fish was pewed while the fish was still alive and the bottom fish was pewed after the fish was dead.

When you remove fillets from these fish, you can see that the top fish shows bruise marks in the flesh, whereas the bottom fish, which was pewed after it was dead, does not show bruise marks. The next series of fish pewed was pewed while the fish was pewed while the fish was pewed

while the fish was pewed while the fish was pewed while the fish was pewed while the fish didn't show bruise marks. The next slide shows measurements of numbers of bacteria in these fish.

In the area where the fish were pued, there are a lot of bacteria. You can see from the slide the bacterial count is 800 million bacteria per gram of fish. But in an area away from where the fish was pued, you have counts of less than 300 bacteria per gram of fish. Because they were pued, fruits wereCD, fresh meat grower here. But from how many arrivals they had had in the ship, they met the fish I got the fish in place. I did that the most in the different places. This isved Mile Right? Next Slide. Yes. The Redperm FIgnite are freshly pinged. It's a hundred million jaliums, I don't know what to do with me.

Because you're going to go up, suddenly. Although pewing dead fish does not cause bruises, whether you pew the fish dead or alive, it will result in a lot of bacterial growth. That is why we recommend a fish pew not be used for moving fish. The third thing a fisherman can do to prevent bacterial spoilage is to keep the fish cool. Fish spoilage bacteria grow much more slowly at lower temperatures. So the cooler you keep the fish, the better.

To summarize what we've said, in order to keep bacterial spoilage from ruining your fish, first of all, keep the fish clean. Keep the bacteria away from the fish as much as possible. Second, don't make holes or cuts in the skin of the fish, and that means don't use a pew. And third, keep the fish as cool as possible. If you don't have a pew, you'll have a pew, you'll have a pew. If you don't have a pew, you'll have a pew.

If you don't have a pew, you'll have a pew, you'll have a pew. If you don't have a pew, you'll have a pew, and you'll have a pew. If you don't have a pew, you'll have a pew, you'll have a pew. If you don't have a pew, you'll have a pew.

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