FISH!! Flashcards
three examples of infectious contaminants of shellfish
Hepatitis A
cholera
Vibrio parahaemolyticus
name diseases associated with bodies of water
swimmers itch
river blindness
falariasis
malaria
name some non infectious contaminants of water
heavy metals
herbicides
pesticides
whats a tape worm that can be acquired from fish
diphylobothrium latum
what bacteria can be contracted from handling fish
mycobacteriosis
what causes an IgE dependant hypersensitivity. also known as sea food allergy
Anidskids
live or dead worms can cause this
name types of aquaculture
sea water cages
fresh water cages
tanks
list the phases of salmon life cycle from egg to adult (6 stages)
egg alevin fry parr smolt salmon
what features of a fish make it spoil faster
small size
high ph
fatty species
thin skin
what are the three forms of decomposition
enzymatic
oxidative
bacterial
what are three spoilage indicators
changes in colour
changes in texture
odour
what is enzymatic spoilage
protein degredation by enzymes
what is oxidative spoilage
conversion of triglycerides into ketones and aldehydes
rancid
what causes the offensive odour
trimethylamine
what are the 4 phases of fish spoilage
phase 1: 0-5 days
phase 2: 5-10 days
phase 3: 10-14 days
phase 4: 14 days<
(phase 1/2 are enzymatic, phase 3/4 are bacterial)
what to do when assessing fish quality/freshness
appearance of eyes, gills and skin
odour of the gills and cavity
discolouration
presence/absence of rigor mortis
what are the three categories of fresh fish
cat 1=FRESH AF
cat 2=less fresh, still fit for consumption
cat 3=spoiled, not fit for human consumption
what would a fresh and spoiled fish look like
FRESH clear cornea bright pink gills with clear mucus clear and bright skin fresh, seaweed or metallic odour
SPOILED milky cornea discoloured brown gills with opaque mucus discoloured yellow sticky skin offensive smell
how would you euthanise a fish
(tricaine methane sulphonate)
What are some potential stressors for fish
high stock density food withdrawl human presence light intensity abrasions reduced oxygen
what are the two stunning methods for fish
wet stunning
dry stunning
what are the indicators of an effective stun
fish becomes rigid loss of balance no rhythmic movement of opercula absence of eye roll reflex small involuntary twitches no reaction to tail pinch
how long after the stun should you cut and bleed (exsanguinate) the fish
ASAP
max 10-15 seconds after
