Reduction of Losses in Cured Fish in the Tropics: Guide for Extension Workers

acceptable achieved allow amount animal applied areas assessment attack autolytic bacteria become beetles blowflies brine cause clean common constructed consumer contamination countries covered cured fish damage depend described determine discussed distribution dried fish dryer drying racks effective especially example extent factors Figure final fire flesh fragmentation fresh fumigant give growth handling important improvements increase infestation insecticides insects introduced kiln larvae length levels loss lost major marketing material matter measure methods moisture content mould normally obtained occur operation oven packaging particular period pests physical pieces plastic possible practice prefer prevent primary problems processing processors protection quickly rancidity reduced removed representative result salt sample simple smoking socio-economic solar spoilage stages storage stored suitable surface taken techniques temperature traders traditional washed weight wet fish whole