Английский язык: Сборник текстов и упражнений для студентов специальностей "Промышленное рыболовство". Дьякова Н.П. - 42 стр.

получения биологически активных веществ (БАВ) и биологически активных
пищевых добавок из них (БАД). В настоящее время активное развитие получает
производство БАД из различных источников. Особое место занимают добавки
из продуктов переработки рыбы и морепродуктов. В лаборатории прикладной
биохимии ТИНРО- центра разработаны технологии получения препаратов из
внутренних органов моллюсков, ракообразных, рыб различных видов, морских
млекопитающих и водорослей. Обогащение продуктов питания биологически
активными веществами –одно из новых направлений научного поиска. Акту-
альность применения БАВ связана с изменением структуры питания и качества
пищевых продуктов.

                                      TEXT 16
                                     BOTULISM

Clostridium Botulinum which forms the toxin causing botulism, is one of the most
powerful toxins known and can be present in food leading to death when eaten. The
importance of botulism in fish cannot be over stressed. It is discussed in detail in Tor-
ry Research Station Advisory Note # 22 and is essential reading for all who deal with
fish. Fish in the UK is a very safe diet, but cases of botulism have occured in other
countries, and it must never be threated lightly. There are seven types of Clostridium
Botulinum of which type E is most common in fish intestines and gills. It is also
present in sea mud and soils. The bacteria can grow at low temperature and will
thrive in fish at 50C. Fortunately the toxin is destroyed by cooking at 750C or over
and the incidence of the bacteria is low in seas fished from the UK but it has been
found in a variety of fish including salmon and trout, farmed and wild, mackerel and
eels.
From tests and research three factors emerge. First, the higher the storage tempera-
ture, the faster bacteria grow to produce toxin. Secondly, toxin is formed more slowly
in smoked fish than raw fish, and thirdly, fish can become toxic within the normal
keeping time of the product. Usually fish are cooked before eating but smoked sal-
mon and hot smoked trout, mackerel and eel eaten without further cooking: To obtain
maximum safety against botulism:
1. Starve fish in clean ponds before killing.
2. Remove gut and gills and thoroughly clean the fish. This can remove 90 per cent
or more of infection.
3. Keep fish below 400C by ice or refrigeration until sold.
4. Brine and smoke cold and hot to give a minimum of 3 per cent salt content. Keep
cool below 400C whether packaged or not, until sold.
5. Vacuum packaging does improve keeping time but must be stored cool and a sel-
ly-by label stuck on puckage.
6. If deep frozen then any growth is prevented for many months.



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