Permalink : http://hdl.handle.net/2115/44764

KEYWORDS : Fishing ports;Hygiene control;Coliform;Escherichia coli;Vibrio;Disinfection;HACCP

Generally, fishery products reach consumers through such a distribution channel, from fishing grounds to fishing ports, local wholesale markets then processing plants via consumption markets and subsequently retail stores and finally to consumers. The hygienic management in the process from fishing grounds to local wholesale markets has not been sufficient, compared with that of the chain from processing plants to consumers. This paper firstly clarifies the issues in current hygienic management at fishing ports. Secondly, analyzes the factors that largely affects the hygiene conditions for fishing products,such as water quality and sanitary conditions of working areas at fishing ports through a case study. Finally, proposes a hygiene control scheme and a method to estimate the hygienic level at fishing ports.