Acronym NA
Category
Seafood Processing
Title Rødmidd i klippfisk - Red mite in clipfish Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Kristine Kvangarsnes Coordinator email kristine@mfaa.no
Coordinator institution
NA
Institutions involved
NA
Start year 2010 End year 2012 Funding (€) € 200,000 Website https://www.fhf.no/prosjekter/prosjektbasen/900395/ Summary The project has aimed to map where in the production of salt and clipfish there is the greatest chance that the fish will get red mites. A literature study has been carried out where the prevalence of red mites in salt and clipfish production in previous and recent times has been looked at. In addition, it is looked at how salt for use in the fishing industry is produced, in order to reveal whether this is important. The possibility of developing a rapid method for the detection of red mites has also been considered. The method used today is time-consuming, and it can be useful for the industry to be able to quickly document whether you have red mites in the company.
The results show that red mites are present in sea salt, and fish that have been in contact with sea salt can be infected, and with the right temperature criteria, the number of bacteria can increase. If the concentrations of these bacteria are high enough, salt and fish meat can turn red. Red mites can occur in salt and fish meat even if you do not see them with the naked eye. The bacterium can also be present in the companies, but does not appear until the concentration is high. In Norway, we have low temperatures, and visible growth of red mites has not been a major problem in this country. If the fish is stored at high temperatures, for example in hot summer / autumn weather, a red mite outbreak can occur.
The project has also aimed to map the growth of red mites in industrial production. Information on how and when in production there will be the greatest risk of red mite blooming can make companies better equipped to take measures to reduce the growth and extent of these bacteria. The sampling was carried out in February 2013, in three different clipfish companies.
Goals:
• To gain knowledge about growth, growth conditions and survival of red mites in the current production of salted and clipfish.
• To find the production parameters that have the greatest impact on the growth of red mites.
• To assess the possibilities for a rapid method for detecting and quantifying red mite bacteria.
Sub-goals
Establish a description of the content of red mites in different types of salt.
2. Map red mite growth on saltwater and clipfish.
Develop a rapid method for the detection and quantification of red mites.
4. Perform a financial calculation for savings based on the results obtained for red mites, e.g. related to the potential reuse of salt.
Keywords
Cod;
Fish;
Fish quality;
Bacteria;
Parasite;
Food safety;
Fish products;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
