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VPH > Fish > Flashcards

Fish Flashcards

1
Q

Name the steps in fish processing

A
  1. Gutting and deheading
  2. Desliming
  3. Weighing
  4. Filleting
  5. Trimming
  6. Pinbone removal
  7. Skinning
  8. Fillet washing
  9. Grading
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2
Q

What is Clonorchis Sinensis? When is its infective stage?

A

A trematode

The infective stage is metacercaria, found in the muscle and subcut tissue

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3
Q

Where is Clonorchis Sinensis found in people?

A

Bile ducts

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4
Q

What is the most commn species of Diphyllobothrium spp. that infects humans?

A

D. Latum

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5
Q

Where is D. Latum found in humans?

A

The mucosa of the ileum and jejunum - treat with praziquantel

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6
Q

What is Mycobacterium marin?

A

A resistant bacteria found in ornamental fish - aquarists finger

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7
Q

Name the common bacteria associated with consuming bivalves

A 
Salmonella spp
Shigella spp.
Vibrio parahaemolyticus
Vibrio vulnificus
Campylobacter spp.
Listeria
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8
Q

What chemicals are associated with bivalves?

A

Heavy metals including mercury, cadmium and lead

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9
Q

What organics are associated with bivalves?

A

Dioxins, Polychlorinated Biphenyls, Polycyclic aromatic hydrocarbons (PAH’s) and pesticides

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10
Q

What are the two most significant species of vibrio in bivalves?

A

V. Vulnificus

V. Parahaemolyticus

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11
Q

How does v. Vulnificus infect?

A

Lives in warm seawater and can infect via open wounds eating raw oysters

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12
Q

What does v. parahaemolyticus cause?

A

Gastroenteritis, readily detected in Uk seafood

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13
Q

What does v. parahaemolyticus cause?

A

Gastroenteritis, readily detected in UK seafood

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14
Q

How do algal toxins infect people?

A

phytoplankton produce the toxins which are filtered by bivalves and accumulate in their flesh

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15
Q

Who carries out the monitoring of contamination in seafood?

A

Centre for environment, fisheries and aquaculture science (CEFAS)

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16
Q

Under European Union food hygiene legislation, what products require freeing before consumption?

A

Sushi fish and cold smoked, finish or molluscs destined to be consumed lightly cooked or raw

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17
Q

How long must fishery products be frozen for?

A
  • 20’C for not less than 24h

- 35’C for not less than 15h

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18
Q

What are the exceptions to freezing of fish?

A

If the fish is cooked before consumption at a core temp of over 60’C for 1 min
Frozen fish products stored at -18’C for 4 days
Wild catches authorised by the FSA (currently no exemptions in the UK)
Farmed systems free from viable parasites

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19
Q

What happens to the water in good shellfish farms?

A

It is passed under a UV light to kill microorganisms (this isn’t great for killing viruses though)

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20
Q

Inshore waters are graded from A-D, what does grade A mean?

A

Molluscs contain less than 250 E.Coli per 100g of flesh- fit for human consumption

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21
Q

Inshore waters are graded from A-D, what does grade B mean?

A

90% of sampled molluscs have up to 4,600 E.coli per 100g of flesh
10% of sampled m have up to 46,000 E.Coli per 100g

22
Q

Inshore waters are graded from A-D, what does grade C mean?

A

<46,000 E.Coli per 100g

23
Q

Inshore waters are graded from A-D, what does grade D mean?

A

> 46,000 E.Coli per 100g

24
Q

What are finfish?

A

Marine: Atlantic salmon, cod, halibut
Freshwater: Rainbow trout, brown trout, carp

25
Q

What do mussels feed on?

A

natural plankton in the water - no additional food is added

26
Q

In suspended culture how long do the mussels grow for?

A

18-24 m

27
Q

How do you set up a fish farm in Scotland?

A

Permission from the local regional council, Marine license from marine Scotland and a discharge licence from Scottish environment protection agency

28
Q

What are the EU end product standards for bivalves?

A 
They must be:
Alive
Fresh and in good condition
Contain inter-valvular fluid
Respond to a sharp tap
Meet specified bacterial and toxin standards
29
Q

What is the largest group of fish consuming fish food?

A

carp, second is salmonids

30
Q

How many UK salmon farms are there?

A

320

31
Q

What are the top 3 salmon producing countries?

A

Norway, Chile and scotland

32
Q

What are juvenile salmon called?

A

Smolts

33
Q

When are the smolts moved to seawater cages?

A

Smolts are produced at specialised freshwater hatcheries and are transferred to seawater cages at six months, they are harvested at +2y

34
Q

How heavy are salmon when they are harvested?

A

2-3kg

35
Q

Are trout farmed in fresh or seawater?

A

Fresh

36
Q

When are trout harvested?

A

300-400g at 7-9 months

37
Q

What are juvenile trout called?

A

Fingerlings

38
Q

Why are all rainbow trout stock female?

A

They can grow to the required size without reaching sexual maturity. If they reach sexual maturity their growth will slow and they will loose condition around spawning time

39
Q

What is Triploidy?

A

Shocking eggs of trout to make them sterile so they can grow to over 400g, good if you want to stock the rainbow trout in a river and don’t want them to mate with the local brown trout

40
Q

Overcrowding fish can result in what?

A

Canabalism

41
Q

What are lepeophtheirus salmonids?

A

Salmon sea lice - most significant fish parasite

42
Q

How can sea lice be controlled?

A

Cleaner fish and medicines when necessary

43
Q

What causes salmon pancreas disease?

Is there a vaccine?

A

Salmon alphavirus, it affects salmon and rainbow trout in seawater systems.
Yes

44
Q

What is salmonid rickettsial septicaemia?

A

SRS is an intracellular bacteria

45
Q

What causes infectious pancreatic necrosis?

A

IPN is caused by a virus

Can get vaccines and resistant fish

46
Q

HSMI often affects fish in the first year of seawater, what is it?

A

Heart and skeletal muscle inflammation

47
Q

What is ISA?

A

Infectious salmon anaemia, a virus

48
Q

What is gill disease?

A

A general term to describe pathology of the gills in seawater fish

49
Q

What points are important to consider in fish farming systems?

A

O2 and nitrogenous waste disposal

Disposing of water with residues

50
Q

What can you use to asses water quality?

A

Dissolved oxygen (DO)
Dissolved solids
Ammonia

51
Q

Higher water flow can lead to what?

A

Higher stocking densities

52
Q

How can we mitigate the environmental impact of fish farming?

A

Careful water use and thoughtful water return
Prevent escapees
Appropriate pathogen control

VPH (14 decks)

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