Food Poisoning by Mackerel Fish

Abstract

Food poisoning by fishes is usually encounters in all parts of the world. The main cause of spoilage is due to three important factors i.e., Bacterial action, Enzymatic action and Chemical action. Fishes like Mackerels spoil in great extent because they contain more oil content in their body. To regulate the spoilage parameters in the fatty fishes, proper preservation under good freezing conditions is required. Extent of physical damage is different in the samples under various freezing temperatures.

Fish preserving as well as processing should stop when spoiling conditions prevail to control the bacterial proliferation.