| Abstract |
Protection of consumer against food borne diseases and maintenance of manufacturer's reputation are mainly based on the levels of sanitation in the processing establishments. The size of the individual production unit in this country varies from small processing units running on marginal profits to well established factories adopting mechanisation in some of the stages of processing. This unevenness within the industry is often reflected in varied approaches towards problems of sanitation. Flesh of live fish is free from bacteria When the fish is dead, bacteria present on the skin, gills and in the intestine will start acting on• the muscle simultaneously producing many metabolites having offensive smell. At this stage the fish is said to be spoiled and it is no more edible. Elevated temperatures, poor sanitary conditions of the factory premises and inadequate hygiene of the workers will speed up the fish spoilage. Any amount of money spent in the factory will result only in diminishing returns unless a well organisd programme of sanitation is charted out and effectively implemented. The responsibility of such a programme should lie with the management, the technologists and other quality assurance personnel in the factory. As it is not po,ssible for the management to take personal cognizance of all the parameters to J?aintain a sanitary plant, this responsibility and authority must be delegated. The management may also see that the codes of sanitation are strictly adhered to in the construction and layout of factories and the facilities required are offered in liberal terms. |
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