Treat source water to reduce antibiotic and pesticide residues in natural water bodies. Not using antibiotics for fish disease treatment, prevention is greater than cure. The packaging materials are made of food grade raw materials.
Inspection and implementation of product specifications to ensure that they do not contain foreign objects such as iron filings, stones, and glass
We have conducted extensive research and production verification on industrialized aquaculture in China for 3 years. In response to the key links that are prone to problems or improper operations in the industry, we have proposed targeted operating standards based on the HACCP principles of the food industry and developed practical production operating procedures that are suitable for the national conditions. The operating procedures cover key aspects such as source water treatment and storage tanks, disinfection of breeding workshops and facilities, epidemic prevention management in the factory area, selection of seedlings, labeling of fish fry, selection and feeding of feed, daily water change and environmental control, strengthening oxygenation, disease prevention and control, tailwater treatment, process detection and digital management, seedling thinning and harvesting, etc. Detailed operating suggestions are proposed. The promotion and implementation of this procedure will help further improve the level of factory aquaculture in China, enhance economic and ecological benefits, and drive the overall improvement of the domestic aquaculture industry.
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.
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