PRICIPLES OF CANING AND THERMAL DESTRUCTION OF FISH BORNE BACTERIA

1. PRINCIPLES OF CANING
THERMAL DESTRUCTION OF
FISHBORNE BACTERIA:-
SUBJECT: FISH PROCESSING TECHNOLOGY
SUBJECT CODE:-18BEFE06
SUBMITTED BY:- ABITHA FRANCIS
18003UEF02
THIRD YEAR FPPT

2. INTRODUCTION:-
• Fish is a low-fat high-quality protein . Eating fish is an
important source of omega-3 fatty acids. These essential
nutrients keep our heart and brain health. Our bodies don't
produce omega-3 fatty acids so we must get them through
the food we eat. Omega-3 fatty acids are found in every kind
of fish but are especially high in fatty fish. Some good
choices are salmon, trout, sardines, herring, canned
mackerel, canned light tuna, and oysters.
• So the preservation of fish is essential through the process
like canning, salting etc.… like preservation of fish the

3. IMPORTANCE OF FISH IN
OUR FOOD:-
•FISH:-
• Any of various cold-blooded, aquatic
vertebrates, having gills, commonly fins, and
typically an elongated body covered with
scales.
• Why fish is important in our food?
• Fish is among the healthiest foods on the
planet.
• It’s loaded with important nutrients, such as
protein and vitamin D.
• Fish is also a great source of omega-3 fatty
acids, which are incredibly important for your
body and brain.
• So fish is an important food in our daily life.

4. PRESERVATION OF FISH:
• Preservation techniques are needed to prevent
fish spoilage and lengthen shelf life. They are
designed to inhibit the activity of
spoilage bacteria and the metabolic changes that
result in the loss of fish quality.
• Preservation methods:
• The four most popular methods of fish preservation
are:- freezing, canning, smoking and pickling. Top
quality fresh fish are essential for fish preservation.
Of all flesh foods, fish is the most susceptible to
tissue decomposition, development of rancidity and

5. CANING IN FOODS:-
• canning process as applied to foods can be divided into three levels of
severity depending on the pH of the food:
• high acid (below pH 4.5) products(such as marinades and pickles
containing acetic, citric or lactic acids) require the mildest heat treatments
as organisms surviving in these acid conditions are easily destroyed;
• medium acid (pH 4.5–5.3) products (which include those packed in tomato
sauce) require a full heat treatment (defined as one sufficient to destroy
Clostridium botulinum spores, the source of botulism which is usu-ally a
fatal condition);
• low acid (above pH 5.3) products (including most canned
fish products which are canned at about neutral pH) require a full heat
treatment and rapid cooling to prevent the germination of surviving spores.

6. CANING :- FISH PRESERVATION
METHOD
• Canning is a method of preserving food in
which the food contents are processed and
and sealed in an airtight container (jars like
like Mason jars, and steel and tin
cans). Canning provides a shelf life
typically ranging from one to five years,
although under specific circumstances it
can be much longer.
• Caninginfish:-
• Canned fish are fish which have been
processed, sealed in an airtight container
container such as a sealed tin can, and
subjected to heat. Canning is a method
of preserving food and provides a typical
shelf life ranging from one to five
years. Fish have low acidity, levels at
which microbes can flourish

7. PRINCIPLES OF CANNING:-
• Principles of canning::-
• • To obtain commercial sterility
• • To preserve the fish in a hermetically sealed container by
subjecting to require heat processing.
• Maintenance of anaerobic condition within the can.
• Commercial sterility :-of equipment and containers used for
processing and packaging of food means the condition
application of heat, chemical sterilant(s), or other appropriate
treatment which render such equipment and containers free
viable forms of microorganisms.
• Hermetically sealed container. :_means a container that is

8. PRINCIPLES OF CANNING:-
• ANEROBIC CONDITION:-
Anaerobic conditions occur
when the uptake or
disappearance of oxygen.
• Heat processing at specified
temperature for a specified time.
• Destroy microorganisms.
• Inactivate enzymes.
• Oxygen driven out.
• A vacuum is formed upon
cooling prevent
recontamination.

9. Steps involved
during fish caning:
FLOWCHART

10. STEPS INVIOLVED IN FISH
CANING:-

11. STEPS OF
FISH
CANING:-

12. 1.SELECTION OF RAW MATERIALS, 2.TREATMENT
BEFORE CANING:-

13. TREATMENT
BEFORE
CANING:-

14. 3.PACKING ,
4.EXHAUSTING:-

15. PACKING,
FILLING:-

16. 5.CLOSING THE CAN,
6.WASHING

17. CLOSING THE CAN:-

18. 7.HEAT
PROCESSING:-

19. 8.Cooling,
9.labelling and boxing:-

20. CANING PROCESS OF SARDINE FISH:-

21. FISH BORNE BACTERIA:-
• Like humans and other animals, fish suffer
from diseases and parasites, bacteria's is known as fish
borne bacteria.
• Examples of some of the types of bacteria that may be
found in seafood that cause foodborne illness by infection
areVibrio, Salmonella, Shigella, and Listeria etc…
• LISTERIA --- FISH BORNE BACTERIA

22. SALMONELLA – FISH BORNE BACTERIA:-

23. THERMAL DESTRUCTION OF
FISHBORNE BACTERIA:-
• Heat is lethal to microorganisms, but each species
has its own heat tolerance. During a thermal
destruction process, such as pasteurization, the rate
of destruction is logarithmic, as is their rate of
• that marine Vibrio spp. Do occur in large numbers in
shellfish from tropical waters and from temperate
in the summer months.
• pH, several factors will affect the heat resistance of
organisms and low water activity, and the presence
organic acids and antibiotics have been shown to be
effective in lowering heat resistance.
• Other important factors are the size and shape of
container and the heat transfer characteristics of

24. PROCEDURE:-THERMAL DESTRUCTION
• A combination of conductive and convective heat Transfer will take
place in the can depending on the amount of solid fish and liquid
(sauce, oil or brine) filling the container and will determine the
location of the ‘thermal center’ of the product.
• The thermal center (or ‘cold spot’) is the point which heats up most
slowly and will experience the process temperature.
• The process must maintain the process temperature at the thermal
center for the required time for the important organisms associated
with the raw material – but not lead to over-processing with
concomitant flavor and textural changes.

25. THERMAL DESTRUCTIONOF FISH:-
Rapid heat transfer to the thermal center can be
improved by means which favor convective rather
than conductive heating of the contents.
• The addition of oil, brine or sauces and agitation
all promote convective heating. It is also essential
that all the containers in large vessel are subject to
the same treatment, so attention must be paid to
efficient packing of retorts when completely filling
the retort and, especially, when it is partially full.

26. THERMAL DESTRUCTIONOF FISH GRAPH:-

27. EXPLANATION:- GRAPH
• Kinetic relationships used to describe the canning operation and used to calculate
thermal properties of organisms and theoretical processing times.
• Process terminology Symbol Description:-
• Thermal death curve TDC Plot of the number of surviving organisms against time
when exposed to a constant lethal temperature. Semi-log plot of number versus
time is a straight line
• Decimal reduction time D-value From semi-log TDC plot the time for number of
surviving organisms to decrease by a factor of 10 (one log cycle).Decimal
reduction time D0 D-value at reference temperature of 121.1°C
• Process factor or reduction component m = log N0/Nt
where N0 is the initial number of organisms and Nt is the number after time t at
the controlled temperature (i.e. the number of decimal reductions achieved)

28. EXPLANATION:-
• Process value F-value = m × D-value
• Process value F0 = m × D0 (at 121.1°C)
• Process lethality z-Value From semi-log plot of D-value against
temperature, the z-value is the temperature change for one log cycle
change in D-value i.e. relates change in D-value with temperature
Lethal rate L = 1/D value which converts the D-value into a time and the area
of a plot of L against time = F-value for the process Reference temperature
250°F =121.1°C.
Conversion of lethal rate at any temperature to the reference temperature
allows comparison of processes done under different processing conditions
(F0 value)

29. EXPLANATION:-
• The high process value for the very pathogenic organism C.
Botulinum (m = 12) which means that the canning process should
reduce the chance of survival to one in a billion (assuming one spore
present initially), which with a D0= 0.25 (min)leads to the F0= 12 ×
0.25 = 3 minutes.
• This is universally known as the ‘three-minute cook’, and is the
shortest time to achieve commercial sterility with respect to this
dangerous organism.

30. TIPS FOR EXTEND THE SHELF LIFE OF CANNED
FISH IN HOME
•Store in a cool, clean, dry place where temperatures
are below 85 F (between 50-70 F is good) but not
freezing temperatures.
•Rotate foods so the oldest is used first.
• Try not to keep canned foods more than 1 year.
•Use canned meats and seafood within 3 years of the
date on the package.

31. THANK YOU