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The incidence of Clostridium botulinum in Danish trout farms: II. Measures to reduce contamination of the fish
Author(s) -
HUSS H. H.,
PEDERSEN ANETTE,
CANN D. C.
Publication year - 1974
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1974.tb01794.x
Subject(s) - contamination , clostridium botulinum , fish <actinopterygii> , trout , toxicology , biology , environmental science , food science , fishery , microbiology and biotechnology , ecology , toxin
Summary A number of experiments have been carried out to develop methods for the reduction of the contamination of farmed trout by the food poisoning organism Clostridium botulinum. Starvation studies of fish gave variable results. When carried out under hygienic conditions in artificial containers and a clean water supply the contamination was reduced. Gutting of fish, either by hand or machine, always reduced the contamination to a low level. Quick liming effectively reduced the contamination of pond bottoms and may be useful as a control measure against Clostridium botulinum.