Abstract
As many fishery products are consumed for the food, in our country, it is very important from the standpoint of preservation as well as for public health whether they are handled cleanly or not.
Especially in the fish market where so large amount of the fishery products is gathered and distributed, the survey of contamination and the method of sanitation of that place will play an important role.
In the preliminary studies on this subject we obtained the following results.
1) Large fishes, e. g. tuna, swordfish elc., in the fish market is contaminated with bacteria gradually in the course of handling, and the washing with tap water does not seem to be greatly effective to the sanitation.
2) The good effect of sanitation is found when the floor of landing pier is washed with electrolyzed brines, but it is not always effective when the surface of fish and “Sunoko” (the wooden board on which fishes are laid) are treated with the brines in the same way.
