Читать книгу Clinical Guide to Fish Medicine - Группа авторов - Страница 168

Gel diets are generally prepared on site by mixing a dry meal base with hot water. It is critical to follow manufacturers' directions regarding ratios of dry product:water, water temperature, and mixing time to ensure proper hydration of any gelling agents and to ensure food safety (e.g. heat inactivation of micro‐organisms). If a facility is using an in‐house recipe, data on heat inactivation of common micro‐organisms may be of use (e.g. Ericsson et al. 2002). If medications or other supplements are added to gel foods, it is important to consider the temperature to which the compound can be exposed while maintaining activity. For example, it may be preferable to inject a medication into a single piece of cooled gel food, rather than adding a medication to hot gel food during the preparation process. Once prepared, gel diets should be stored and handled as raw foods.