. Commercial fisheries review. Fisheries; Fish trade. 58 =4g Bacteria on normal fish as seen by high power magnification. Only a small number of bacteria remain after No bacteria remain after sterilization. The effect of pasteurization and sterilization on bacter Radiation sterilization is the process of destroying all bacteria in the fish. Once these bacteria have been eliminated, no oth- ers must be allowed to reach the fish; that is why fish are packed in bacteria-tight con- tainers before they are irradiated. Canned fish (salmon or tuna, for example) sterilized by heat hav
. Commercial fisheries review. Fisheries; Fish trade. 58 =4g Bacteria on normal fish as seen by high power magnification. Only a small number of bacteria remain after No bacteria remain after sterilization. The effect of pasteurization and sterilization on bacter Radiation sterilization is the process of destroying all bacteria in the fish. Once these bacteria have been eliminated, no oth- ers must be allowed to reach the fish; that is why fish are packed in bacteria-tight con- tainers before they are irradiated. Canned fish (salmon or tuna, for example) sterilized by heat have one decided advantage over fish preserved by other methods: they can be kept unrefrigerated for months, or even years, without spoiling. The reason they last so long is that all the bacteria and enzymes that might cause spoilage have been destroyed. (Enzymes catalyze chemical change even after the bacteria are killed.) Radiation-sterilized fish have an additional advantage over fish that have been heat ster- ilized: they retain a firmness that heatster- lizing tends to destroy. Despite these advantages, radiation steri- lization of fish has not been too successful. The amount of radiation needed to destroy all bacteria is so high that it ordinarily causes the fish to smell and taste overcooked--or evenburned. Still higher radiation doses are needed to destroy the enzymes. Yet the idea of preserving fish by radiation sterilization has not been abandoned. Recent develop- ments have led investigators to believe that radiation at an extremely low temperature will not be accompanied by the off-flavors and off-odors that, up to now, have charac- terized sterilized fish. Radiation pasteurization is the process whereby most bacteria--not all--are de- stroyed. In other words, the bacteria in radiation-pasteurized fish are not eliminated; they are simply reduced in number by sub- jection to a low level of radiation; thus it is necessary to refrigerate the product. Yet even with refrige
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