Physical Control of Microbial Loads
See also: Fish canningHeat or ionizing irradiation can be used to kill the bacteria that cause decomposition. Heat is applied by cooking, blanching or microwave heating in a manner that pasteurizes or sterilizes fish products. Cooking or pasteurizing does not completely inactivate microorganisms and may need to be followed with refrigeration to preserve fish products and increase their shelf life. Sterilised products are stable at ambient temperatures up to 40°C, but to ensure they remain sterilized they need packaging in metal cans or retortable pouches before the heat treatment.
Read more about this topic: Fish Preservation
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