The quality and freshness of fish, especially tuna, critically depends on temperature control.
Such was emphasized by experts who are currently conducting a one-week training on fish handling and hazard analysis to some 33 representatives of various fish and food processing firms in this city.
Domingo Teng, president of the Socsksargen Federation of Fishing and Allied Industry (SFFAI) said the training is an initial move to enable local fish producers cope with international standards as they compete in the global market.
To maintain a high quality rating in tuna exports, Teng said proper handling of fish catch, especially tuna, must be observed from the very moment the fish were brought out of the sea.
Tuna, he said, is one of the few fish varieties that produce histamine, a hazardous chemical that poses risks to consumers if not properly handled. Teng said it is important that the fish be in a very low temperature level to preserve its freshness.
An enzymatic action that triggers spoilage is prevented at such low temperature.
A manual given to training participants said lower temperature level slows down spoilage process.
Estimates had it that almost 50 percent of fish catch brought to various canning firms here were being rejected due to improper handling. Teng said seven of the country's 10 tuna canneries are located here.
The SFAAI was behind the activity. Resource persons were from the Bureau Fisheries and Aquatic Resources and the Department of Trade and Industry.
Source: PNA