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Socio-Economics

Safety of Fermented Fish Products


The practice of fermenting fish is associated with regions where salt production is common, rice farming areas, monsoon climates with dry and rainy seasons, and a discrete fishing season. Distinction among different types of fermented fish food products is obscure in terms of country, production process, raw materials, and purpose. However, they share some common production properties, such as the use of salt and boiling or steaming of rice or vegetables. Because the fermentation process relies on bacterial activity, it is likely that where conditions are not correct, pathogenic bacteria may be present in the final product; the low temperature at which fermentation takes place further exacerbates this. Lack of education, skills, facilities, and enforcement of regulations have become key issues in preventing the occurrence of foodborne illness due to the consumption of fermented fish products.

 

Read full paper https://doi.org/10.1016/B978-0-12-800605-4.00008-6

Name of Author(s):
Viduranga Waisundara, Nilakshi Jayawardena, Mindani Watawana
Institutional Affiliation:
Type of Publication:
Journal article
Name of Publisher or Journal:
Regulating Safety of Traditional and Ethnic Foods, Academic Press
Date of Publication:
2016
Number of Pages:
16