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Seafood and Aquaculture Plant Sanitation

  • Norman G. Marriott
  • M. Wes Schilling
  • Robert B. Gravani
Chapter
Part of the Food Science Text Series book series (FSTS)

Abstract

A hygienically designed plant can improve the wholesomeness of seafood and/or aquaculture and the sanitation program. The location of the seafood plant can contribute to the sanitation of the facility, and the design and construction materials used in the plant and equipment are also critical to an effective sanitation program.

Personnel allocation and an organized cleaning schedule with required cleaning steps are essential in maintaining a hygienic operation. This portion of the sanitation program should be matched with the most effective cleaning compounds, cleaning equipment, and sanitizers. The sanitation operation can be enhanced by the recovery of by-products, adoption of recommendations provided by regulatory agencies, and participation in voluntary inspection programs. Siluriformes fish include catfish, basa, swai, and other species. These fish are now under USDA-FSIS inspection, which means that their processing plants have an inspector present during all hours of operation. This does not change sanitation requirements but does add another layer of accountability to ensure that a cleaning and sanitation plan is carried out effectively.

Keywords

Seafood Aquaculture Siluriformes Contamination Source Vibrio vulnificus Vibrio parahaemolyticus Traceability 

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Norman G. Marriott
    • 1
  • M. Wes Schilling
    • 2
  • Robert B. Gravani
    • 3
  1. 1.Virginia Polytechnic Institute State UniversityBlacksburgUSA
  2. 2.Department of Food ScienceMississippi State UniversityMississippiUSA
  3. 3.Department of Food ScienceCornell UniversityIthacaUSA

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