Acronym NA
Category
Seafood Processing
Title Sanitetsslakting på merdkanten - Sanitary slaughter on the edge of the cage 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 Torbjørn Tobiassen Coordinator email torbjorn.tobiassen@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NVI - Norwegian Veterinary Institute (Norway) ,
Start year 2009 End year 2010 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900319/ Summary The background for the project was the aquaculture industry's need to solve the problem, sanitary slaughter of fish in case of illness. The industry wanted a method that could make sanitary slaughter efficient and safe. In addition, the method had to satisfy the Norwegian Food Safety Authority's requirements for killing fish and the hygienic requirements for handling infected fish.
During the project, information is gathered about the actors who take care of sanitary slaughter of fish. As of today, there are not many assignments where these are used, ie there are few disease outbreaks that entail orders to slaughter the fish. There are few assignments for the players and low profitability associated with this. The assignments are usually a big deal, in addition to e.g. collection of silage. This makes it difficult for players to invest a lot of money in new stunning equipment and a line on board that ensures good fish welfare. In the project, a lot of work was put into mapping the requirements for sanitary slaughter of fish.
In the project, it became clear that direct grinding of the fish without anesthesia is not an option when it comes to fish welfare.
Goal: to find a method for sanitary slaughter of fish and then primarily salmon fish. The method must satisfy the requirements set by the Norwegian Food Safety Authority for sanitary slaughter of fish and it must also satisfy the hygienic requirements for handling fish.
Sub-goals
• Clarify with the Norwegian Food Safety Authority which requirements for killing / stunning of fish and the handling of fish that have been sanitized.
• Clarify with the Experimental Animal Committee how the experiments can be carried out and whether you need to apply for approval.
• Mapping of existing stunning / killing systems for sanitary slaughter of fish that exist today (Hordafor, Sotra, Are and Ace Aquaculture).
• Testing of various systems for electric stunning / killing during sanitary slaughter of fish. Testing in water and out of water.
• Possibility to grind the fish directly (live).
• Handling of large and small fish (food fish, juvenile fish and possibly fry).
Keywords
Fish;
Vessel technology;
Salmon;
Slaughtering systems ;
Process efficiency;
Cage aquaculture;
Policy;
Open sea aquaculture;
Marine Region
76
Not associated to marine areas
0
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