| WARNING!! This Torry Advisory Note is shown for historical reasons
only: the practice of adding antibiotics to ice is now PROHIBITED in most countries. Please read the Accompany Notes (below) for further information. |
Accompanying Notes
Table of Contents
DEPARTMENT OF TRADE AND INDUSTRY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 19 (Revised)
Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.
This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.
The information in this Note is now of academic and historical
interest only and has no practical application. Explains what antibiotics are, and how
particular ones could be incorporated in ice during manufacture at the then permitted
level of use to give only a marginal increase in the storage life of chilled white fish.
The disadvantages of using additives are discussed. Since the Note was revised in 1971,
the industry decided that the advantages of antibiotic ice were insufficient to justify
its use and the use of antibiotic ice on British trawlers ceased. It is important to note
that subsequently the use of antibiotic ice was prohibited.
(FAO in partnership with Support unit for International Fisheries and Aquatic
Research, SIFAR, 2001).
Introduction
What are antibiotics?
How can they retard fish spoilage?
Which antibiotics can be used?
How can they be applied?
How effective are antibiotic ices?
What commercial tests have been made?
Are they effective on herring?
Which antibiotic is best?
Are there any health hazards?
Do other countries use antibiotics?
Is their use permitted in Britain?
What are the advantages of antibiotic ice?
What are the disadvantages?
Should the fishing industry use antibiotics?