Aquaponics Digest - Fri 01/28/00
Message 1: Re: Greenhouse Coverings
from Vik Olliver
Message 2: Re: fish spoilage
from "TGTX"
Message 3: Are Mad Cow-Like Diseases Developing in the USA?
from mmiller@pcsia.com
Message 4: UV treated plastic
from dreadlox@cwjamaica.com (michael kent barnett)
Message 5: Duckweed
from Donald Bailey
Message 6: Re: Greenhouse Coverings
from Peggy & Emmett
Message 7: Re: Greenhouse Coverings
from Marc & Marcy
Message 8: Re: UV treated plastic
from Jennifer Maynard
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| Message 1 |
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Subject: Re: Greenhouse Coverings
From: Vik Olliver
Date: Fri, 28 Jan 2000 20:41:10 +1200
Marc & Marcy wrote:
> (We are pursuing covering the PVC but await 3M's blessing
> for the covering)
Has anyone suggested aluminized vapour barrier paper held in place with
duct tape? As long as the strips of vapour barrier paper overlap, it
should be fine. An aluminium film should stop plasticisers.
Vik :v)
--
A member of The Olliver Family http://olliver.penguinpowered.com
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| Message 2 |
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Subject: Re: fish spoilage
From: "TGTX"
Date: Fri, 28 Jan 2000 06:11:49 -0600
> prevalence of cold-tolerant bacteria on &/or in the animal
> differing fat to bodyweight ratios
> longer killtime for coldwater species
> handling & packing procedures
> sam
Sam is right in several ways. The Compendium of Methods for the
Microbiological Examination of Foods states that living fish and crustaceans
carry populations of predominantly gram negative psychrotrophic bacteria on
their external surfaces. (Psychrotrophic refers to bacteria which grow well
at temperatures near 0 C, but have an optimum temperature above 20 C, with a
maximum temperature in the range 30 to 35 C). Since fish and crustaceans
typically are held under chilling or refrigerated conditions during storage
and transport, the dominant microflora usually is composed of gram negative
psychrotrophic bacteria related to the types originally present on the
living fish. Fresh caught fish and crustaceans typically carry populations
of 10^2 to 10^3 bacteria per square centimeter of skin surface or per gram
of gill tissue. Coliforms of all kinds should be absent, or present in very
low numbers only, and Salmonella, Shigella, and other enteric pathogens
should not occur, since these organisms are NOT part of the normal flora of
the animals or of their (natural) environment. However, because of handling
or localized contamination on the fishing vessel (for example), small
numbers of coliforms are occassionally detected.
The nature of the bacterial flora developing during spoilage is related to
the bacteria initially present on the product and to the temperature of
storage. Pseudomonas species rapidly become dominant in the microflora of
chilled fish, reaching from 70 to 90% (of the total bacteria count) in a few
days. Acinetobacter-Moraxella (Achromobacter) and Flavobacterium make up
the bulk of the remainder. Spoilage occurs principally as the result of the
surface growth and the biochemical activity of bacteria. (The internal
tissues and blood system of healthy fish and crustaceans are usually
sterile). The numbers (of bacteria) in the alimentary canal depend on the
amount of food present, ranging from a very few to in excess of 10^7
bacteria per gram of gut contents. Bacteria of the genera Pseudomonas,
Acinetobacter-Moraxella (Achromobacter), Flavobacterium, and Vibrio in gut
samples are normally most abundantly present.
So, if cold water fish harbor strains or species of natural bacteria flora
on their skin surfaces and gills, and whose optimum temperature is naturally
lower, then a lower storage and handling temperature might be called for
compared to warm water fish spoilage bacteria optimum temperatures.
Also, there may be something going on with the fatty acid profiles of cold
water fish that renders those fats more susceptible to rapid
decomposition.....that is wild speculation on my part.
To learn more, contact the seafood safety and quality experts at UC
Davis...they are experts in HACCP plan design...Also the folks at NMFS in
Biloxi Mississippi (National Marine Fisheries Services)...that is where I
received my HACCP training....they have an organoleptic training program
that they offer there as well. Organoleptic refers to the olfactory,
visual, and other sensory based inspection of seafood quality.
Ted
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Subject: Are Mad Cow-Like Diseases Developing in the USA?
From: mmiller@pcsia.com
Date: Fri, 28 Jan 2000 08:17:35 -0600
As per our recent thread on the potential hazards of endlessly recyling
animal poteins back to animals see
http://www.purefood.org/Meat/madcowinUSA.cfm
Mike Miller
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Subject: UV treated plastic
From: dreadlox@cwjamaica.com (michael kent barnett)
Date: Sun, 23 Jan 2000 10:48:46 +0000
This is hotting up for me here...mmmh
Ill be BEGGING for help soon...more and more often...Im taking the
plunge....Aahahhhhhhh....lol
Can someone tell me about their experiences with cabbages in Aquaponic
Culture please...
and can someone give me the adress and contact info for a UV resistant
plastic manufacturer that they have made good experiences with.
Thanks guys...
Mike
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Subject: Duckweed
From: Donald Bailey
Date: Fri, 28 Jan 2000 12:26:34 -0400
For some reason I saved the duckweed information from that site. It is
1 Duckweed.htm file and about 50 *.gif graphics. I could zip it all up
and send to those interested. Email me at dbailey@uvi.edu
Donald Bailey
University of the VI
Aquaculture Program
Visit the Aquaponics Short Course Site at
http://rps.uvi.edu/AES/Aquaculture/UVIShortCourse.html
> Let us now if anyone has that duckweed info, please.
>
> Paula Speraneo
> S&S Aqua Farm, 8386 County Road 8820, West Plains, MO 65775 417-256-5124
> Web page http://www.townsqr.com/snsaqua/
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Subject: Re: Greenhouse Coverings
From: Peggy & Emmett
Date: Fri, 28 Jan 2000 17:31:17 -0500
At 08:53 PM 1/27/00 -0700, Marc & Marcy wrote:
>I believe this could be of possible concern for some in the
>group.
>
Besides the poly turning white where it contacts the PVC, it becomes
brittle in reaction to plasticizers. The net result of this is that it
degrades faster. In the brochure I received with my poly it was suggested
to paint any PVC,metal, or wood with a thick layer of latex paint (I didn't
do it as I'm using a double layer on metal). You should not use oil based
paints nor should you have the poly touch pressure treated wood. One last
thought: After getting both layers up, over and attached and running around
grinning and patting myself on the back, I started cleaning up. One of the
papers I picked up was from the manufacturer and there was a line that
said, "Be certain you can read the brand-name from inside the greenhouse".
Somehow I had missed seeing that warning while reading the directions.
Ooops. My poly was on upside down. Well I lucked out. With my film it
didn't matter but with some films it does. (It really didn't matter, it was
up and was going to stay there). One more thing to be forwarned about.
Emmett
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| Message 7 |
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Subject: Re: Greenhouse Coverings
From: Marc & Marcy
Date: Fri, 28 Jan 2000 19:33:17 -0700
Vik Olliver wrote:
>
> Marc & Marcy wrote:
>
> > (We are pursuing covering the PVC but await 3M's blessing
> > for the covering)
>
> Has anyone suggested aluminized vapour barrier paper held in place with
> duct tape? As long as the strips of vapour barrier paper overlap, it
> should be fine. An aluminium film should stop plasticisers.
>
> Vik :v)
> --
> A member of The Olliver Family http://olliver.penguinpowered.com
No they haven't. Great idea and no blessing needed.
Thanks!!
Marc
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| Message 8 |
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Subject: Re: UV treated plastic
From: Jennifer Maynard
Date: Sat, 29 Jan 2000 00:15:55 -0400
I NEED INFO ON THE uv PLASTIC AS WELL.
michael kent barnett wrote:
>
> This is hotting up for me here...mmmh
>
> Ill be BEGGING for help soon...more and more often...Im taking the
> plunge....Aahahhhhhhh....lol
>
> Can someone tell me about their experiences with cabbages in Aquaponic
> Culture please...
>
> and can someone give me the adress and contact info for a UV resistant
> plastic manufacturer that they have made good experiences with.
>
> Thanks guys...
> Mike
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