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

adult areas artisanal fisheries AUTOLYSIS autolytic spoilage bacteria Bacterial and autolytic bacterial spoilage bad handling beetle infestation blowfly infestation Blowfly larvae brine cause food poisoning cause of loss Cichlidae common consumer contamination control of blowflies cured fish products damaged fish Dermestes dried fish dry matter drying racks effective eggs example factors Figure fish flesh fish handling fish processing fishing communities food poisoning fresh fish fumigant gills halophilic important improvements insect attack insect infestation insecticides insects kiln large numbers loss assessment losses in cured maculatus Malawi methyl bromide moist moisture content mycotoxins normally nutritional losses odour oily fish oven pérdidas phosphine physical damage physical loss piperonyl butoxide pirimiphos-methyl prevent primary units problems processors protection pyrethrins rancidity development reducing losses removed result salt evaporation ponds salted fish Section smoked fish solar dryer split fish spoiled stage storage suitable surface techniques tissues traditional processes unhygienic weight wet fish whole fish