Shellfish Safety and Quality

Produk Detail:
  • Author : Sandra E. Shumway
  • Publisher : Elsevier
  • Pages : 612 pages
  • ISBN : 1845695577
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Shellfish Safety and Quality

Download or Read online Shellfish Safety and Quality full in PDF, ePub and kindle. this book written by Sandra E. Shumway and published by Elsevier which was released on 28 January 2009 with total page 612 pages. We cannot guarantee that Shellfish Safety and Quality book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters provide an overview of the key issues associated with microbial and biotoxin contamination. Parts two and three then address in more detail methods to improve molluscan shellfish and crustacean quality and safety. Chapters focus on detection of algal toxins, monitoring and mitigation of the effects of harmful algal blooms, metals and organic contaminants, biofouling, disease control and selective breeding. Part four reviews legislation, regulation, public confidence in shellfish and risk management. Chapters on post-harvest issues, such as depuration, storage and packaging complete the volume. With its distinguished editors and international team of experts, Shellfish safety and quality is an essential reference for those in the shellfish industry, managers, policymakers and academics in the field. Reviews the latest research on significant hazards such as microbial and biotoxin contamination Discusses effective management of shellfish safety and quality, including emerging methods Examines improved packaging methods

Shellfish Safety and Quality

Shellfish Safety and Quality
  • Author : Sandra E. Shumway,Gary E Rodrick
  • Publisher : Elsevier
  • Release : 28 January 2009
GET THIS BOOK Shellfish Safety and Quality

Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters provide an overview of the

Seafood Processing

Seafood Processing
  • Author : Ioannis S. Boziaris
  • Publisher : John Wiley & Sons
  • Release : 13 November 2013
GET THIS BOOK Seafood Processing

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘

Seafood Safety

Seafood Safety
  • Author : James C. Cato,Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org.
  • Release : 15 June 1998
GET THIS BOOK Seafood Safety

Seventy percent of the world's catch of fish and fishery products is consumed as food. Fish and shellfish products represent 15.6 percent of animal protein supply and 5.6 percent of total protein supply on a worldwide basis. Developing countries account for almost 50 percent of global fish exports. Seafood-borne disease or illness outbreaks affect consumers both physically and financially, and create regulatory problems for both importing and exporting countries. Seafood safety as a commodity cannot be purchased in the marketplace and government intervenes

Congressional Record

Congressional Record
  • Author : United States. Congress
  • Publisher : Unknown
  • Release : 15 June 1992
GET THIS BOOK Congressional Record

The Congressional Record is the official record of the proceedings and debates of the United States Congress. It is published daily when Congress is in session. The Congressional Record began publication in 1873. Debates for sessions prior to 1873 are recorded in The Debates and Proceedings in the Congress of the United States (1789-1824), the Register of Debates in Congress (1824-1837), and the Congressional Globe (1833-1873)

Towards Quality Assurance

Towards Quality Assurance
  • Author : Brian C. Kingzett,British Columbia. Ministry of Agriculture, Fisheries and Food. Aquaculture and Commercial Fisheries Branch,Kathleen T. Pirquet,British Columbia. Aquaculture and Commercial Fisheries Branch
  • Publisher : Unknown
  • Release : 15 June 1995
GET THIS BOOK Towards Quality Assurance

The purpose of this manual is to provide a reference document for shellfish growers, harvesters, and processors on product safety and quality issues. It focuses on the following bivalve shellfish products currently farmed in British Columbia: live shucking oysters for oyster meat products; live single oysters for half-shell markets; live Manila clams; and live Japanese (Pacific) scallops for half- shell markets. Sections of the manual cover the following topics: bacteria, pollutants, biotoxins, and other factors affecting shellfish safety; shellfish characteristics

Environmental Effects on Seafood Availability Safety and Quality

Environmental Effects on Seafood Availability  Safety  and Quality
  • Author : E. Grazyna Daczkowska-Kozon,Bonnie Sun Pan
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOK Environmental Effects on Seafood Availability Safety and Quality

An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions. Environmental Effects on Seafood Availability, Safety, and Quality Issues discusses a variety of factors, both intrinsic and extrinsic to the marine environment, and their potential to influence the availability of finfish/shellfish, their nutritional value, quality attributes, and the safety issues at the time of capture. It also covers