Training of Trainers (ToT) in essential EAFM, 30 June - 3 July, 2013, Kota Kinabalu, Malaysia

This built upon the previous Essential EAFM course. Participants were exposed to concepts about adult learning, course preparation,, participation engagement and how to deliver and manage interactive training sessions.

Effects of essential oil of Satureja bachtiarica, Satureja khuzestanica and Mentha longifolia on the growth of Actococcus garvieae in rainbow trout fillet

The present research was done with the aim of studing the effects of some medicinal plant essential oils against Lactococcus garvieae and on some spoilage indexes in rainbow trout fillets in 4°C during 18 days. Essential oils of Mentha longifola (20, 40 and 80 μg g-1), Satureja bachtiarica (0.125, 0.25 and 0.50 μg g-1) and Satrureja khuzestanica (0.06, 0.12, 0.25 and 0.50 μg g-1) were used for this study. According to the results, the highest and the lowest microbial load were observed in control group and the groups contained 80 and 40 μg g-1 of Mentha longifola, respectively (P≤0.05). The spoilage indexes were increased after 18 days showing a statistical difference for protein, fat, TVN, FFA and TBA (P≤0.05). The most and the least changes were observed in the the control group and the fillets containing 80 μg g-1 of Mentha longifola, respectively (P≤0.05). The results indicated that, in comparison with control group, using herbal essential oils leads to reduction of Lactococcus garvieae population and spoilage process of the fillets through decreasing in TVN, FFA and TBA. Meanwhile, Mentha longifola having 80 μg g-1 was found to be more effective

A carp hatchery: its essential components, site, proper hatchery operation procedures

The paper presents the essential components, ideal site, and proper hatchery operation procedures of a carp hatchery.

A study on the effect of Zataria multiflora Bioss essential oil and Nisin on the growth of Lactococcus garvieae in the rainbow trout fillet (Oncorhynchus mykiss)

The ever-increasing population of the world and the growing need for animal protein has doubled the modern man’s demand for food. Additionally, the improvement in the general public health, and the worsening of environmental/ecological pollution have prompted today’s world to look for ways to procure healthy food. And one such attempt is the use of natural preservatives to decrease the bacterial load in foodstuffs, in other words, to increase their durability. This study evaluates the effects of different concentrations of Zataria multiflora Bioss (EO 0, 0.005, 0.015, 0.045, 0.135, 0.405%) and Nisin (0, 0.25, 0.5, 0.75 μg/ml) and storage time (9 days) on the growth of Lactococcus garvieae Ir-170A(856bp) alone, and their combination in a food model system (fillets of the rainbow trout (Oncorhynchus mykiss). Additionally, the growth of a sample of this bacteria in laboratory conditions was studied. The results of this study showed that different concentrations of Nisin had a significant impact (p<0.05) on Lactococcus garvieae. With the value of t in 0.75 μg/ml, the effectiveness rose to 65.77%; the biggest effect on Lactococcus garvieae. And the effect at 4 0C exceeded 80C. The study has also demonstrated that all concentrations of Zataria multiflora Bioss were effective against Lactococcus garvieae. However, with the value of t at 0.405%, the effectiveness was 71.91%. This value had the biggest effect on Lactococcus garvieae. At 4 0C, the effect surpassed the one at 80C. The synergistic effects of the EO and Nisin showed that with the value of t at 0.405% EO and 0.75 μg/ml Nisin was 14.62% had the greatest effect on Lactococcus garvieae. In this study, multi-factorial effects for different concentrations of Zataria multiflora Bioss (EO 0, 0.005, 0.015, 0.0025%), three different concentrations of 122 Nisin (0, 0.25,0.75 μg/ml) and two different levels of PH (5.5 , 7) at two incubation temperatures (15,37) on logp% of Lactococcus garvieae during 43 days in BHI broth were evaluated. Most of the effects on Lactococcus garvieae occurred in PH 5.5 and at a temperature of 150C.

Effects of Zataria multiflora Boiss essential oil and nisin on the growth of Staphylococcus aureus in light salted silver carp fillet (Hypophthalmichthys molitrix)

There is an increasing demand in developing newer and safer methods in preserving food products.Among which herbal additives seem to attract evermore attention recently.the major advantage of herbal additives is due to their favorable aroma besides their antimicrobial effects and less expensive than chemical additives. Zataria multiflora Boiss is a native Iranian herb which is used vastly as a food preserver essential oils and also medical usage. Metabolites of harmless bacteria, such as Nisin are also known to be safe preservatives that have antimicrobial activity. However to establish the usefulness of natural antimicrobial preservatives, they must be evaluated alone and in combination with other preservation factors to determine whether there are synergistic effects in rigid media . In this study were evaluated the effects of different concentrations of Zataria multiflora (EO 0, 0.005, 0.015, 0.045, 0.135, 0.405 ,0.810 %) and Nisin(0, 0.15, 0.25, 0.75 μg/ml) and Storage time (up to 21 days) on growth of Staphylococcus aureus ATCC 6538 in a food model system(light salted fish of silver carp, Hypophthalmichthys molitrix). The results on growth of S. aureus were evaluated using SPSS 15.0 statistical software (SPSS 15.0 for windows, SPSS Inc.) and analyzed the logarithm of total count of the bacteria by Tukey Test. Results were considered statistically significant when P≤0.05. The growth of Staphylococcus aureus was affected significantly(P<0.05) by EO and Nisin and also combinations of EO and Nisin. Samples treated with 0.135, 0.405 and 0.810% of thyme essential oil showed a significant decrease on the growth of the bacteria compared with an treated samples(P<0.05). No significant difference was seen on the growth of S.aureus in samples treated with lower concentrations of Z.multiflora(below 0.045%) and untreated group(P>0.05). The most inhibitory effects were seen in samples treated with 0.405% and 0.810% of thyme essential oil until 9 and 12 days after storage,respectively. Also there was significant inhibtory effect(P<0.05) in different concentration of nisin on the organism compared with an treated samples. The synergism effects of the Eo and nisin on the growth rate of the bacteria was significant (P<0.05) compared with untreated samples and samples treated with the Eo or nisin, only. Synergismic effects was observed at concentration of 0.405 and 0.810% of Z. multiflora essential oil with 0.25 μg/ml Nisin, respectively until 15 days after storage. As expected it is preferred to apply the least possible amounts of additives in food preserving that not only are effective and safe but are economically justifiable.

Report of the essential EAFM training course, Chittagong, Bangladesh, 12-20 November, 2014

Participants were exposed to concepts and information about Ecosystem Approach to Fisheries Management (EAFM) using a structured, participatory method of delivery. The learning strategy involved specifically designed exercises, using real examples, to consolidate learning. Daily monitoring and reviews were conducted together with pre-and post-course assessment.

Report of the training programme on Essential Ecosystem Approach to Fisheries Management (EAFM): developing capacity in the EAFM, Chennai, India, 11-16 August, 2014

Participants were exposed to concepts and information about EAFM using a structured, participatory method of delivery. The learning strategy involved specifically designed exercises, using real examples, to consolidate learning. Daily monitoring and reviews were conducted together with pre-and post-course assessment.

Assessing, demonstrating and capturing the economic value of marine & coastal ecosystem services in the Bay of Bengal Large Marine Ecosystem

The objective of the study was to assess the economic value of ecosystem services in the Bay of Bengal.The manin aim was to support the development of a Strategic Action Plan (SAP). Findings included: economic consequences of ecosystem change; potential economic instruments to strengthen sustainable management; and recommendations on next steps in using economic valuation.

Report of the pilot Essential EAFM course, Samut Prakan, Thailand, 20-25 January, 2014

This course, co-hosted by South East Asian Fisheries Development Centre (SEAFDEC), was a refined version of the pilot course held in Malaysia in June 2013. Participants were exposed to concepts and information about Ecosystem Approach to Fisheries Management (EAFM) using a structured, participatory method of delivery. The learning strategy involved specifically designed exercises, using real examples, to consolidate learning. Daily monitoring and reviews were conducted together with pre-and post-course assessment.

Ecosystem Approach to Fisheries Management (Essential EAFM) training and TOT in Sri Lanka

This report presents presentations from representatives of 12 countries, key outcomes and recommendations for the future.

Live food: a lesser known essential

This article is a short discussion of the requirements for live food production in aquaculture and a brief presentation of the processes involved.

Strategies for designing and developing services for manufacturing firms

Product/service-systems (PSS) are in effect an approach to designing integrated products and services with a focus on both customer and product life cycle activities. A range of service-oriented design strategies can be found in current literature, from product-oriented DfX approaches to more customer-oriented approaches, such as integrated solutions. In this article, design strategies related to different types of services are mapped. Case studies from two industrial companies are used to confront the existing literature in order to improve the understanding of how manufacturing companies may align their product and service development activities with their business strategies. © 2010.