fisheries fpt dept ppt

1. COLLEGE OF FISHERIES
DR. RAJENDRA PRASAD CENTRALAGRICULTURAL UNIVERSITY
DHOLI, BIHAR
AN PRESENTATION
ON
TOPIC:- Seafood additives as quality enhancer,saftey,authenticity,tracebility.waste management in
seafood processing
COURSE NO. –
BATCH:
DEPARTMENT OF FISH PROCESSING TECHNOLOGY
SUBMITTED TO:
Dr Tanu Shree Ghorai SUBMITTED BY:
Joynal Abedin

2. INTRODUCTION
As with most food products, seafood
may require the use of additives to
perform necessary technical functions
within the food itself, or during
seafood processing. Whether the use
of additives needs to be declared will
depend on the stage it was used during
seafood processing, or the function it
performs in the final product. All
additives must be authorised for use in
the particular food product.
This guidance note defines additives,
how they are evaluated, the
authorisation procedure and lists food
additives permitted in certain seafood
products.
WHAT IS
ADDITIVES??
Food additives are
substances added
intentionally to
foodstuffs to perform
certain technological
functions, for example
to colour, to sweeten or
to preserve.

3.  Authorization
 Before food additives can be used in a food product they must be authorised at EU level. Most food
additives may only be used in limited quantities in certain foodstuffs. If no quantitative limits are prescribed
for the use of a food additive, it must be used according to good manufacturing practice, i.e. only as much as
necessary to achieve the desired technological effect.
 Food additives may only be authorised if:
 There is a technological need for their use;
 They do not mislead the consumer;
 They present no hazard to the health of the consumer.
 Evaluation
 Prior to their authorisation, food additives are evaluated for their safety by the European Food Safety
Authority (EFSA), which provides the European Commission with independent scientific advice on food and
feed safety. There are also EU Regulations to ensure the purity of the additives. The safety of all food
additives has recently been reviewed by the EU.
 When a food additive is used it must be declared on the label; however, in compound foods i.e. those made
up of other foodstuffs, there may be additives present in one or more of the component foods. Where this is
the case the additive may still be present but in much lower quantities. If it no longer performs any technical
function in the new compound food, it is known as a „carry over additive‟ and does not need to be labelled if
there is no health reason to do so.
Steps for quality enhancing

5. SEA FOOD SEAFTY
 As with other perishable foods, foodborne illness caused by microorganisms or naturally occurring
 toxins is the primary food safety risk associated with seafood. Illness is usually associated with
 improper harvesting, handling, storage or preparation. Those seafood products that are consumed raw
 or partially cooked represent the highest risk. Other risks associated with environmental contaminants
 could be a concern for some individuals especially those who catch and eat their own fish or shellfish
 from lakes, rivers, streams or bays or harbors that are contaminated by environmental pollutants.
 Seafood Inspection—Industry’s Role
 Fish and shellfish, just like milk, baked goods, fruits, vegetables, and groceries of all types, are subject to the Food,
Drug, and Cosmetic Act, administered by the U.S. Food and Drug Administration (FDA). The FDA inspects seafood
processing plants to ensure compliance with sanitation and food safety regulations, monitors seafood products for
conformance to regulations governing pesticides and other contaminants, and maintains extensive surveillance of
imported seafood products at their port of entry. In 1997, the FDA Office of Seafood announced a mandatory fish
inspection program that is based on the Hazard Analysis Critical Control Point (HACCP) system.
 Under this system, seafood is monitored at critical points in its journey from sea to consumer to ensure quality and
safety. The FDA also updated the Model Food Code, which is designed to help state and local governments prevent
food-borne illness. The code incorporates HACCP principles and outlines practices for safe food handling at the retail
level. There are several other programs in place to ensure the safety of our seafood. For example, state agencies
monitor water quality in shellfish-growing areas to make sure the waters meet the safety standards for the safe harvest

6.  What is HACCP?
 HACCP (pronounced “has-sip”) is an acronym for Hazard Analysis Critical
Control Point. It’s an effective way of ensuring the safety of food. It works
by preventing food safety problems from developing rather than testing food
after production to see if it is safe. There are two parts to
 HACCP. Part one includes making a list of things that can cause the food to
be unsafe—we call this hazard analysis. Part two is deciding at which place
in the production of the food the hazards can best be controlled—we call this
the critical control point for that hazard.
 How Does HACCP Make Seafood Safe?
 All parts of the seafood processing operation are examined for hazards
including raw materials, ingredients, processing steps, storage, and
distribution. Hazards include disease causing organisms, toxins,
environmental contaminants (such as pesticides), chemicals (cleaners,
sanitizers, lubricants, etc.), and physical hazards (wood, metal, and glass).
For each hazard, a critical control point is identified where the potential food
safety problem is controlled. Records are kept at each critical control point so
inspection agencies can be certain the HACCP system is operating to provide
safe food. As an extra measure of safety, certain sanitation activities also
must be conducted and documented. Under the FDA regulations, all seafood
processors are required to operate under the HACCP program. All imported
seafood is also covered. Overall, the message to consumers about seafood is
good. The vast majority of seafood in the marketplace is safe, and most
hazards can be eliminated or prevented by proper handling and thorough
cooking. This is where the consumer plays a major role. By learning the
proper guidelines for buying, handling, storing, and preparing seafood, you
can help ensure that there are no holes in the seafood safety net [1].

7.  Consumer Handling and Storing Fresh Seafood
 The storage life of seafood depends on how well you
take care of it, whether it is a whole fish or
 a live oyster. When your seafood purchase arrives
home, store it in the coldest part of your refrigerator
 at a temperature as close to 32 F as possible. Many
home refrigerators operate at 40 F; therefore,
 fish will lose quality faster.
 Extra Care for Special Seafood
 Seafood is highly perishable and in many cases requires
certain precautions when handling for
 home use. Some seafood products require extra care
either because they are more vulnerable to bacteria
 that can cause food-borne illness or they have unusual
characteristics because of the way they are
 processed. This section provides additional information
on handling some “extra care” products.

8. Authentication
 The main aspect of seafood is species authentication, which preserves food quality
and gives assurance on market transparency, thus avoiding fraud. Species
authentication confirms that the commercial and scientific name provided on the
label is the one that belongs to the species included in the product. Various
molecular techniques based on the intrinsic components of tissues and independent
of morphological characters have been developed. Molecular techniques that allow
fish authentication is divided into two main groups, depending on the molecular
marker target: protein‐based techniques and DNA‐based techniques. Diverse
methodologies are used for fish species identification by protein analysis:
electrophoretic techniques, high‐performance liquid chromatography (HPLC) and
immunological techniques. There is a huge variety of DNA‐based methods
available to identify fish species. The main differences between them, besides the
development of different methodologies, are their application range, complexity
and cost, which are important factors to consider when selecting a concrete
methodology.

9. Traceability
 : Seafood Tracking and Monitoring Comes of Age Traceability is a key factor in
regulatory and cultural shifts that are reshaping the food production and
consumption landscape. There’s a growing market for tools enabling food
traceability—the capacity to track a product’s movements from origin to
consumer—due to a surge in consumer demand for food safety and production
information. The food traceability market is expected to reach a value of $14.1
billion by 2019—a 9% annual growth rate. The global seafood industry, worth
approximately $500 billion, faces an especially difficult traceability challenge
given its long and complex supply chain. Determining product origin can be
difficult since many fish are caught far offshore, and, once processed, similar
seafood species can be impossible to differentiate without traceability data. The
market opportunity for businesses able to improve seafood traceability is
significant: for example, in the US, 90% of seafood is imported, yet the Food and
Drug Administration (FDA) inspects only 1%–2%. In the thinmargin seafood
industry, where cents per pound makes the difference between profit and loss,
traceability can add value to products by giving them an origin story and thus de-
commoditizing them. Implementing traceability is fundamentally about capturing
and sharing data that provides transparency and builds trust. Investors can see
opportunities in emerging technology ventures that will help the seafood industry
increase its revenues, improve trade flows and create positive consumer health,
environmental and social impacts. Promising technologies that emerging ventures
are creating will: Improve tracking technologies (both hardware and software
based) from origin to table. Integrate DNA and biological testing services into
supply chains. Provide software, data collection platforms and sharing tools that
create efficiencies. Allow CPG companies to build brands based on sustainable,
traceable fish products.

10. WASTE MANAGEMENT
 current and potential treatment methods for fish
waste and treated waste uses by means of
informative flow diagrams, tables and the inputs and
outputs (energy consumption, wastewater, solid
waste) of various fish processes. The methods used
for fish waste treatment include: hydrolysis,
bioremediation, anaerobic treatment, filtration,
screening and several other
miscellaneous/multifunctional methods. The
advantages and disadvantages of various methods
for fish waste treatment are presented in a table.
Food industry wastes are an important source of
environmental contamination. Research has been
carried out to develop methods for converting these
wastes into useful products. More than 50% of the
material remaining from the total fish capture is not
used as food and involves almost 32 million tonnes
of waste. Nowadays, using food waste as animal
feed is of interest because it benefits the
environment and the public and reduces the cost of
animal production.

11. Waste produced during
fish processing operations can be
solid or liquid or gas.
Solid Wastes
Include skin, viscera, fish heads,
fish bones, scraps of flesh.

12. Liquid Wastes include:
bloodwater and brine from drained storage tanks,
water discharges from washing and
cleaning,
scraps of flesh, blood and soluble
substances from entrails,
detergents and other cleaning agents.
Effluent from the processing of oily fish can also contain very high levels of oil.

13. Odor is often the most significant
form of air pollution
in fish processing. Major sources
include:
• storage sites for processing waste,
• cooking by-products during fish meal
production,
• fish drying processes, and
• during filling and emptying of bulk tanks
and silos.
Fish quality may deteriorate under
the anaerobic conditions found in
onboard storage on fishing vessels
and in the raw material silos of fish
processing facilities. This
deterioration causes the formation
of odorous compounds such as
ammonia, mercaptans, and
hydrogen sulfide gas.

14. Strategies for reducing the pollutant load of fish
processing effluent focus on avoiding the loss of raw
materials and products to the effluent stream.
 sweeping up solid material for use as a by-
product, instead of washing it down the drain;
 cleaning dressed fish with vacuum hoses and
collecting the blood and offal in an offal hopper
rather than the effluent system;
 fitting drains with screens and/or traps to prevent
solid materials from entering the effluent system;
 using dry cleaning techniques where possible, by
scraping equipment before cleaning, pre-cleaning
with air guns and cleaning floor spills with
squeegees.

15. Odor Prevention
 Avoid processing batches of raw material that are of
considerably lower than average quality; this will
reduce the odor components;
 Reduce the stock of raw materials, waste, and by-
products and store this stock for short periods of
time only in a cold, closed, well-ventilated place;
 Seal by-products in covered, leak-proof containers;
 Keep all working and storage areas clean and
remove waste products immediately from the
production line;
 Empty and clean fat traps on a regular basis;
 Cover all transfer systems, wastewater canals, and
wastewater treatment facilities to reduce the escape of
foul odors.

16. Solid waste can be recycled in fish meal plants. For
trawler fish and fish waste with less than 3% oil
content, the plant may include Drier and accessories
including Feeding Unit, Meal Cooler, Hammer Mill,
Bagging Unit and Scrubber Deodorizer.

17. For fish, fish waste and tuna waste with more
than 3% oil content,
the plant uses the same components as the other
plant but with addition of a cooker, press,
solid/liquid decanter separator, oil separator, plus
pumps and tanks.

18. Actual photo of the wastewater treatment system

19. The
treatment
process
consists of:
 Separation of effluent in the DAF
system;
 Treatment of clarified water in a
double
 nitrification-denitrification stage;
 Anaerobic digestion of solids
separated during the DAF
process, which produces 1,000
cubic meters a day of methane
and significantly reduces sludge
volume;
 Final clarification to ensure the
treated wastewater meets permit
requirements before it is
discharged.

20. Simplified Process Flow Diagram of
an Activated Sludge System

21. Odor
control
techniques
include:
INSTALL CONDENSERS
ON ALL APPROPRIATE
PROCESS EQUIPMENT
(E.G., COOKERS AND
EVAPORATORS) TO
TREAT AIR EMISSIONS
FOR ODOR, INCLUDING
SULFIDES AND
MERCAPTANS;
INSTALL BIOFILTERS AS
THE FINAL METHOD OF
AIR TREATMENT AND
ACID SCRUBBERS FOR
AMMONIA REMOVAL
AHEAD OF THE
BIOFILTER;
INSTALL CYCLONES AND
FILTRATION (FABRIC
FILTERS NORMALLY
ARE ADEQUATE) TO
REMOVE PARTICULATES;
REDUCE FUGITIVE ODOR
SOURCES FROM OPEN
DOORS, OPEN
WINDOWS, AND GENERAL
ROOM VENTILATION
THROUGH THE USE OF
NEGATIVE PRESSURE-
CONTROLLED
VENTILATION SYSTEMS.

22. Air cooled condensers are clean, efficient and
do not need water, for condensing of vapors from: driers
and cookers (atmospheric type), waste heat evaporators
(vacuum type), and cooling of hot gases going to bio
filter.

23. “Thank you”
Everyone for your patience Listening
Designed@isolve.com