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Stress on hygienic handling of fish

By Staff Reporter
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GUWAHATI, June 1 - The Department of Fisheries, Assam, organised a workshop on hygienic handling of fishes in collaboration with ICAR-Central Inland Fisheries Research Institute, Regional Centre, at the ICAR-CIFRI auditorium on Wednesday.

The workshop was inaugurated by SK Das, Director of Fisheries, Assam, who emphasised hygienic handling of fish from production as well as catching point till it reaches the consumers� plate.

The event was sponsored by the National Fisheries Development Board, Hyderabad.

The workshop was attended by senior officials of the Department of Fisheries, including Satyajit Sarma, Joint Director of Fisheries (JDF) and others.

Sarma welcomed the guests and participants and hoped that such type of workshop would create awareness in favour of hygienic handing and marketing of fish.

In the technical session, Dr Dandadhar Sarma, Associate Professor, Gauhati University laid stress on use of probiotics in fish ponds to reduce opportunistic microorganisms, handling of fish following ethics of animal care, banning of exotic fish and promotion of local indigenous fishes in the North East.

Dr Dipesh Debnath, scientist, ICAR-CIFRI RC explained various reasons for fish spoilage, including mechanical, enzymatic, microbial and chemical and how to prevent or delay all those spoilage reactions so that the consumer gets fresh fish to eat. He urged all to take responsibility of Swachhta at individual level and spread it for the success of the campaign.

AJ Patgiri, Technical Officer, FISHFED underscored the need for use of common salt to reduce microbial spoilage during processing or dressing of fish.

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Stress on hygienic handling of fish

GUWAHATI, June 1 - The Department of Fisheries, Assam, organised a workshop on hygienic handling of fishes in collaboration with ICAR-Central Inland Fisheries Research Institute, Regional Centre, at the ICAR-CIFRI auditorium on Wednesday.

The workshop was inaugurated by SK Das, Director of Fisheries, Assam, who emphasised hygienic handling of fish from production as well as catching point till it reaches the consumers� plate.

The event was sponsored by the National Fisheries Development Board, Hyderabad.

The workshop was attended by senior officials of the Department of Fisheries, including Satyajit Sarma, Joint Director of Fisheries (JDF) and others.

Sarma welcomed the guests and participants and hoped that such type of workshop would create awareness in favour of hygienic handing and marketing of fish.

In the technical session, Dr Dandadhar Sarma, Associate Professor, Gauhati University laid stress on use of probiotics in fish ponds to reduce opportunistic microorganisms, handling of fish following ethics of animal care, banning of exotic fish and promotion of local indigenous fishes in the North East.

Dr Dipesh Debnath, scientist, ICAR-CIFRI RC explained various reasons for fish spoilage, including mechanical, enzymatic, microbial and chemical and how to prevent or delay all those spoilage reactions so that the consumer gets fresh fish to eat. He urged all to take responsibility of Swachhta at individual level and spread it for the success of the campaign.

AJ Patgiri, Technical Officer, FISHFED underscored the need for use of common salt to reduce microbial spoilage during processing or dressing of fish.