Microbiology of salted fishery products
Salted fishery products are foods that are made from fish or other marine animals that have been
preserved through the process of salting. This process involves the addition of salt to the fish or
other marine animal, which helps to inhibit the growth of bacteria and other microorganisms.
There are several different types of salted fishery products including salted fish, salted shellfish
(clams, mussels, oyster), and salted fish roe.
Salting process is known three kinds of salted fish, namely:
● salted salted fish (not dried after salting process)
● dried salted fish (dried after salting process)
● salted boiled fish (pindang fish, boiled after salting process).
History:
Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus
preserved for later eating. Drying or salting, either with dry salt or with brine, was the only
widely available method of preserving fish until the 19th century. Dried fish and salted fish (or
fish both dried and salted) are a staple of diets in the Caribbean, West Africa, North Africa,
South Asia, Southeast Asia, Southern China, Scandinavia, parts of Canada including
Newfoundland, coastal Russia, and in the Arctic. Like other salt-cured meats, it provides
preserved animal protein even in the absence of refrigeration.
Microorganisms Found in Salted Fishery products:
● Halophilic Bacteria: Species of Vibrio are Common halophilic bacteria found in
salted Fishery products. Vibrio parahaemolyticus and Vibrio vulnificus are
particularly concerning due to their pathogenicity and Association with seafood-
related illnesses.
● Spoilage Bacteria: Bacillus and Clostridium Species can survive in high salt
Concentrations and low Oxygen Environments, contributing to spoilage and Potential
foodborne illness.
● Molds and Yeasts: These microorganisms Can proliferate in salted fishery products,
Causing spoilage through the production of Off-flavours, off-odours, and textural
changes.
● Parasites:Parasites commonly attack salted fish derived from the type Dermestidae.
As a result of this parasite attack on
Salted fishery products are foods that are made from fish or other marine animals that have been
preserved through the process of salting. This process involves the addition of salt to the fish or
other marine animal, which helps to inhibit the growth of bacteria and other microorganisms.
There are several different types of salted fishery products including salted fish, salted shellfish
(clams, mussels, oyster), and salted fish roe.
Salting process is known three kinds of salted fish, namely:
● salted salted fish (not dried after salting process)
● dried salted fish (dried after salting process)
● salted boiled fish (pindang fish, boiled after salting process).
History:
Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus
preserved for later eating. Drying or salting, either with dry salt or with brine, was the only
widely available method of preserving fish until the 19th century. Dried fish and salted fish (or
fish both dried and salted) are a staple of diets in the Caribbean, West Africa, North Africa,
South Asia, Southeast Asia, Southern China, Scandinavia, parts of Canada including
Newfoundland, coastal Russia, and in the Arctic. Like other salt-cured meats, it provides
preserved animal protein even in the absence of refrigeration.
Microorganisms Found in Salted Fishery products:
● Halophilic Bacteria: Species of Vibrio are Common halophilic bacteria found in
salted Fishery products. Vibrio parahaemolyticus and Vibrio vulnificus are
particularly concerning due to their pathogenicity and Association with seafood-
related illnesses.
● Spoilage Bacteria: Bacillus and Clostridium Species can survive in high salt
Concentrations and low Oxygen Environments, contributing to spoilage and Potential
foodborne illness.
● Molds and Yeasts: These microorganisms Can proliferate in salted fishery products,
Causing spoilage through the production of Off-flavours, off-odours, and textural
changes.
● Parasites:Parasites commonly attack salted fish derived from the type Dermestidae.
As a result of this parasite attack on
