Higiene y conservación del pescado

Food-borne diseases are a matter of hygiene. Fish, being a food susceptible of contamination at any stage, from its capture to consumption, must be handled with proper hygiene techniques and the staff who handles it must be trained. These techniques are based on strict time and temperature controls according to regulations, in order to produce safe products. The implementation of fundamentals of preservation to lengthen the life of fish is decisive to determine which to apply depending on the end use of the product. These methods can be: temperature control, cooking, dehydration, salting, smoking and brining, which reduces or inhibites microbial development and decrease enzymatic reactions.

Introducción -- El camino de los alimentos -- Recepción -- Almacenaje -- Preparación -- mantenimiento de los alimentos antes del servicio -- Conservación del pescado -- Control de la temperatura -- Cocción al vacío (sous vide) -- Eliminación del agua -- Ahumado -- Salado -- Escabeche -- Consideraciones finales