FAO Fisheries Circular No. 956

FIIU/C956(En)

 

 

Waste from Processing Aquatic Animals and Animal Products:

Implications on Aquatic Animal Pathogen Transfer

 

By

Tom A. Gill
Director
Canadian Institute of Fisheries Technology
Dalhousie University
Halifax, Nova Scotia B3J 2X4
Canada

 

Table of Contents

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TABLE OF CONTENTS

PREPARATION OF THIS DOCUMENT

1. INTRODUCTION

2. BACTERIAL AND VIRAL FISH PATHOGENS

2.1 Bacterial pathogens in salmonids
2.2 Viral pathogens in salmonids
2.3 Bacterial pathogens in shrimp
2.4 Viral pathogens in shrimp

3. AQUATIC WASTE TREATMENT AND UTILIZATION

3.1 Fish meal and oil
3.2 Fish silage
3.3 Compost and other products from inedible fish waste
3.4 Effects of heat and pH on survival of aquaculture pathogens

3.4.1 Bacteria
3.4.2 Viruses
3.4.3 Other Pathogens

3.5 Waste treatment in Norway

3.5.1 Norwegian regulations concerning the manufacture of fish silage and the disposition of fish waste
3.5.2 Specific Norwegian microbiological specifications pertaining to high and low risk offals
3.5.3 The Norwegian approach to dealing with fish offal
3.5.4 Aquaculture waste utilization from salmon and shrimp

4. RISK ASSESSMENT AND BIOSECURITY

4.1 Disinfectation of waste streams

4.1.1 Ozone
4.1.2 Ultraviolet light
4.1.3 Disinfection by thermal processing

RECOMMENDATIONS

REFERENCES