FISH 339: Fish Microbiology

Introduction to general microbiology.  Fish microorganisms & pathogens – types, morphological characteristics, processes, mechanisms, disease and prevention. Microbial causes of fish spoilage- enzymatic breakdown of fish molecules, roles of glycolytic and autolytic enzymes.  Food and water-borne diseases, fish infections and intoxication. Microbiological methods for assessment of fish quality. Spoilage of fish and influence of temperature. Food contamination and public health microbiology. Importance of potable water in fish processing. Microbial risk assessment, quality control, and microbiological standards in fish consumption and international trade.  Sampling, culture techniques, and analysis. Microbial preservation techniques to preserve fish quality and increase shelf life.