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The modern aquaculture farm of Jingyu Technology is located in Foshan, Guangdong, only 20 kilometers away from Shunde, the hometown of delicious food. The factory director Qin Yaocheng and his four employees have to take care of 200000 fish.
Producing safe food is no longer a new thing. Since we started raising fish, this has been our top priority. For Qin Yaocheng, controlling Vibrio Enteritidis is a key factor. Vibrio Enteritidis is one of the main causes of diarrhea after eating seafood. Modern factories use ultraviolet and ozone to disinfect water bodies and meticulously manage feeding to prevent contamination by Vibrio Enteritidis.
Qin Yaocheng strictly adheres to the principle of full in and full out, and carries out sterilization and disinfection for each batch of fish fry to minimize the possibility of Vibrio cholerae spreading in the fish population.
Qualified bait is another key point. Qin Yaocheng only purchases raw materials from international giants and central enterprises such as Nissin, CP, China National Aquaculture, COFCO, and Sinopharm, and conducts high-temperature disinfection treatment on the bait. Probiotics such as Japanese Bifidobacterium Morinaga BB536 are added for fermentation, reducing its pH to below 5. The acidic environment can maximize the inhibition of the growth of other microorganisms.
In addition, Qin Yaocheng is also responsible for teaching management experience to newcomers, who will grow into the new growth directors of the expanded breeding workshop.
In fact, more and more people in the field of aquaculture have joined the refined fishing industry. With the original intention of providing high-quality edible fish for society, we have come together. We believe that through our efforts, as the scale expands, the cost of our marine fish will also decrease, and we can provide higher quality marine protein for society.
Qin Bo said
For example, in terms of workshop disinfection, we can refine it to what disinfectant to use, what disinfection method to use, when fumigation, soaking, sprinkling, burning and other disinfection methods are most suitable for use, where to focus on disinfection, and how to evaluate the effectiveness after disinfection. We have established clear operating standards. In response to the current concerns about biosecurity issues, we have also established a set of workshop epidemic prevention management processes, including factory planning, standardized workshops, SOP operation manuals, laboratories, quality control monitoring plans, water treatment systems, factory prevention and control, fresh bait treatment, and monitoring of incoming raw materials Dr. Qin, founder of Jingyu Technology, said.
In addition, in response to the lack of domestic aquaculture variety brands and standards, the project team measured the characteristic components such as amino acids, fatty acids, constants and trace elements, as well as Omega-3 content of ecologically farmed marine fish in different years, seasons, and specifications. Based on comparative analysis with other aquaculture models, the project team proposed the geographical scope, terminology and definitions, requirements, testing methods, inspection rules, labeling, packaging, transportation, and storage of ecologically farmed marine fish, and formulated relevant quality standards. The "Local Standards for Ecological Marine Fish" cover sensory quality indicators such as appearance, odor, organization, and boiling experiments. Based on the classification of individual weight and fatness, physical and chemical indicators such as moisture, amino acids, Omega-3, and food safety indicators are comprehensively and scientifically set, providing strong support for building local characteristic brands and applying for geographical indication product protection.
Professor Jiang said that hygiene relies on knowledge and responsibility.
We try to start with the workers' work attitude, rather than just teaching them new skills. Knowledge is important to achieve hygiene, but it is not enough. Employees themselves must recognize a sense of responsibility, "said Professor Jiang Guoliang from Ocean University of China. In our hygiene course, each student takes pictures of other breeding workshops with their mobile phone and records important control points. In fact, employees themselves know which areas need to be recorded the most. Afterwards, we looked at the photos together and divided into groups for discussion, Professor Jiang said.
We need to use advanced teaching methods in training courses, such as using tents of different colors to indicate different values in a course, which can help students see things from a new perspective and encourage them to participate. Health technology is very important, but more importantly, employees should demonstrate a sense of responsibility in their daily work. They should see themselves as part of the industry, and the ecological fish produced is for the same people as them to eat. Consumers will also make ecological fish for their children and parents to eat. Each employee who comes to the training should be clear about their role and ensure that they can maintain their original intention in the company
Producing safe food is no longer a new thing. Since we started raising fish, this has been our top priority. For Qin Yaocheng, controlling Vibrio Enteritidis is a key factor. Vibrio Enteritidis is one of the main causes of diarrhea after eating seafood. Modern factories use ultraviolet and ozone to disinfect water bodies and meticulously manage feeding to prevent contamination by Vibrio Enteritidis.
Qin Yaocheng strictly adheres to the principle of full in and full out, and carries out sterilization and disinfection for each batch of fish fry to minimize the possibility of Vibrio cholerae spreading in the fish population.
Qualified bait is another key point. Qin Yaocheng only purchases raw materials from international giants and central enterprises such as Nissin, CP, China National Aquaculture, COFCO, and Sinopharm, and conducts high-temperature disinfection treatment on the bait. Probiotics such as Japanese Bifidobacterium Morinaga BB536 are added for fermentation, reducing its pH to below 5. The acidic environment can maximize the inhibition of the growth of other microorganisms.
I graduated from the aquaculture major in 2010 and have been engaged in healthy production in the aquaculture industry. Since then, I have been committed to producing safe, healthy, fresh, sweet and delicious sea fish, and have made great efforts to achieve this goal, "said Qin Yaocheng.
In addition, Qin Yaocheng is also responsible for teaching management experience to newcomers, who will grow into the new growth directors of the expanded breeding workshop.
In fact, more and more people in the field of aquaculture have joined the refined fishing industry. With the original intention of providing high-quality edible fish for society, we have come together. We believe that through our efforts, as the scale expands, the cost of our marine fish will also decrease, and we can provide higher quality marine protein for society.
Qin Bo said
For example, in terms of workshop disinfection, we can refine it to what disinfectant to use, what disinfection method to use, when fumigation, soaking, sprinkling, burning and other disinfection methods are most suitable for use, where to focus on disinfection, and how to evaluate the effectiveness after disinfection. We have established clear operating standards. In response to the current concerns about biosecurity issues, we have also established a set of workshop epidemic prevention management processes, including factory planning, standardized workshops, SOP operation manuals, laboratories, quality control monitoring plans, water treatment systems, factory prevention and control, fresh bait treatment, and monitoring of incoming raw materials Dr. Qin, founder of Jingyu Technology, said.
In addition, in response to the lack of domestic aquaculture variety brands and standards, the project team measured the characteristic components such as amino acids, fatty acids, constants and trace elements, as well as Omega-3 content of ecologically farmed marine fish in different years, seasons, and specifications. Based on comparative analysis with other aquaculture models, the project team proposed the geographical scope, terminology and definitions, requirements, testing methods, inspection rules, labeling, packaging, transportation, and storage of ecologically farmed marine fish, and formulated relevant quality standards. The "Local Standards for Ecological Marine Fish" cover sensory quality indicators such as appearance, odor, organization, and boiling experiments. Based on the classification of individual weight and fatness, physical and chemical indicators such as moisture, amino acids, Omega-3, and food safety indicators are comprehensively and scientifically set, providing strong support for building local characteristic brands and applying for geographical indication product protection.
Professor Jiang said that hygiene relies on knowledge and responsibility.
We try to start with the workers' work attitude, rather than just teaching them new skills. Knowledge is important to achieve hygiene, but it is not enough. Employees themselves must recognize a sense of responsibility, "said Professor Jiang Guoliang from Ocean University of China. In our hygiene course, each student takes pictures of other breeding workshops with their mobile phone and records important control points. In fact, employees themselves know which areas need to be recorded the most. Afterwards, we looked at the photos together and divided into groups for discussion, Professor Jiang said.
We need to use advanced teaching methods in training courses, such as using tents of different colors to indicate different values in a course, which can help students see things from a new perspective and encourage them to participate. Health technology is very important, but more importantly, employees should demonstrate a sense of responsibility in their daily work. They should see themselves as part of the industry, and the ecological fish produced is for the same people as them to eat. Consumers will also make ecological fish for their children and parents to eat. Each employee who comes to the training should be clear about their role and ensure that they can maintain their original intention in the company
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