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Technical guide to fish canning

Year of publication 2013

Place of publication Rome, Italy ;

Pages 79 p.

Publisher FAO ;

Product type Book (series)

Series title GLOBEFISH Research Programme

Series number Vol. 111

Edition 1

Synopsis (short abstract) Canning is a long established form of food preservation. It provides nutritious safe food in a convenient form for the ultimate consumer and without the need for refrigeration during storage and transportation. Processing may take place in areas where the raw material food is available providing the possibility of employment for large numbers of people and the opportunity for trade with the major retail organizations across the world. In theory the canning process is simple. Food is prepared, pl aced inside a can, the can is sealed and heat sterilized and cooled before labelling storage and despatch. Technically however the principal objectives are the destruction by heat of microorganisms that could cause poisoning or spoilage and the prevention of post process infection during cooling. In addition the heat treatment provided also cooks the food making it convenient for subsequent use. Fish canning on rare occasions has been associated with fatal incidents of food poisoning and it is i mperative that all processes are carried out in accordance with recognized good manufacturing practices if the health of the consumer is to be protected.

Cite this content as:

Les Bratt: GLOBEFISH consultant. TECHNICAL GUIDE TO FISH CANNING GLOBEFISH Research Programme, Vol. 111. Rome, FAO 2013. 69p.

Language English

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