WWW.WA S .ORG • WORLD AQUACULTURE • MARCH 2022 61 ( C O N T I N U E D O N P A G E 6 2 ) readily available for use. Proper handling of fish also prevents the formation of histamine, a compound that can harm consumers. Dried, salted fish is made with either whole or split fish, which may or may not have been eviscerated, and has been salted and dried. Salting and drying are traditional methods easily performed by fishers and small-scale businesses that aid in reducing food waste. As fish easily spoils after harvest, salting and sun-drying preserve the fish prior to sale. These traditional methods are still consistently applied today. Moreover, introduction of new and innovative equipment may appear intimidating and inaccessible to fishers and small-scale businesses due to logistical and financial concerns. Dried, salted fish is easier to sell due to its longer shelf life and accessibility in local wet markets and groceries compared to fresh fish sold by house-to-house vendors (Fisheries and Aquaculture Department 2014, Barut and Garvilles 2016). It is also a good source of protein and other nutrients and contains low amounts of saturated fat and vitamins and minerals such as riboflavin, phosphorus and magnesium (Fisheries and Aquaculture Department 2014, DOSTFNRI 2020). Local Standards for Dried, Salted Fish Processing Two documents by the Philippine National Standards (PNS) for dried, salted fish specifications and the recommended code of practice for processing and handling dried fish address various safety concerns of fish products (PNS 2006a, PNS 2006b). However, strict implementation of these standards, along with the expected good manufacturing practices (GMP), is only commonly observed in commercial businesses. Small- and medium-size enterprises (SMEs) may not be fully compliant, with issues in sanitary practices due to lack of resources, training and time for proper sanitation. Local standards are relatively similar to international standards such as those established by the Food Safety and Standards Authority of India (FSSAI 2016). However, there are some specifications that cater specifically to the Philippine setting. The PNS (2006a) set maximum acceptable values before notable changes in food safety and quality occur (Table 3). Some SMEs are often handled by local fishermen, which explain the lack of refrigeration systems and mechanisms for temperature control. Although these maximum values serve as a threshold before safety and quality is affected, GMPs still set the bar. Hence, the strict implementation of GMPs is the key for fishers and SMEs to enter larger markets and even global trade (Joint Secretariat of the FAO/WHOGlobal Food of Food Safety Regulators 2005). The recommended code of practice for the processing and handling of dried fish by the PNS is shown in Table 4. Temperature is emphasized and only specified during storage of the finished product. The lack of temperature control during brining and salting may affect product quality and safety. For example, storage of fish at 32 C increases production of histamine, which can be dangerous for consumers if ingested at high levels (US FDA 2011, Feng et al. 2016). Without temperature control (i.e., refrigeration), rapid formation of histamine can occur. Local Standards forWater Used in Dried, Salted Fish Processing The recommended code of practice for processing and handling of dried fish emphasizes the use of potable water or clean TABLE 2. Marine aquaculture production in the Philippines in 2018 (adapted from PSA 2019). Or gan i sm Pr oduc t i on ( t ) Grouper 110 Mussel 26,303 Pacific white shrimp 12,527 Seaweed 1,478,301 Siganid 203 TABLE 3. Dried, salted fish specifications of the Philippine National Standards (PNS 2006a). Pr oduc t s pe c i f i ca t i ons Lo ca l s t andardsa Water activity 0.78 Salt content (%) Not less than 12 Histamine level (ppm) 200 Aerobic place count (cfu/g) 100,000b/500,000c Yeast and mold count (cfu/g) 1,000b/10,000c Total coliforms (MPN/g) 10b/100c Escherichia coli count (MPN/g) -b/11c Staphylococcus aureus count (MPN/g) -b/1,000c a ba s ed on t he Ph i l i pp i ne Na t i ona l S t andards (2006) ICS 67.120.30 and ICS 67.020 b max imum va l ue i f good manu f ac t ur i ng prac t i c e (GMP) c omp l i an t c max imum va l ue be f o r e s a f e t y/qua l i t y i s a f f e c t ed TABLE 4. Recommended code of practice for the processing and handling of dried fish from the Philippine National Standards (PNS 2006b). Pr o c e s s S t ep Lo ca l S t andards Fish preparation Cleaned, split or whole Washed and drained before processing Brining Brine strength should be 26% salt by weight 1 part brine to 1 part fish Dry salting 1 part salt to 8 parts fish for light salting 1 part salt to 3 parts fish for heavy salting Washing Fish should be washed to prevent salt crystallization during drying Cover fish using nylon nets to prevent contamination Use corrosion-resistant racks at least 1 m above the ground Drying Store fish indoors if drying is incomplete Protect drying fish from rain with portable shades/plastic covering Storage Recommended freezer temperature for storage: -10 to 5 C Recommended storage temperature without freezer: 28 to 30C
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