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 Safety and Quality

Seafood Safety and Quality
  • Author : Md. Latiful Bari,Koji Yamazaki
  • Publisher : CRC Press
  • Release : 06 August 2018
GET THIS BOOK Seafood Safety and Quality

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants including heavy metal; allergy, water safety and related topics are discussed. It also addresses the challenges faced by both developed and developing countries to ensure seafood safety in new seafood products and processing technologies,

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

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 : 27 September 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

Safety and Quality Issues in Fish Processing

Safety and Quality Issues in Fish Processing
  • Author : H A Bremner
  • Publisher : Elsevier
  • Release : 25 July 2002
GET THIS BOOK Safety and Quality Issues in Fish Processing

The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions. Part one looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an

Molluscan Shellfish Safety

Molluscan Shellfish Safety
  • Author : Gilbert Sauvé
  • Publisher : Springer Science & Business Media
  • Release : 15 August 2013
GET THIS BOOK Molluscan Shellfish Safety

In a time of rapid climatic, industrial and technological changes in molluscan shellfish producing and exporting regions, it is of the utmost importance to keep a keen eye on developing trends. This collection of recent research in molluscan shellfish safety, risk assessment, risk management, regulation and analytical methods presented at the 8th ICMSS (International Conference on Molluscan Shellfish Safety) offers valuable insights in the latest scientific findings. Dans le contexte actuel de changements climatiques, industriels et technologiques rapides dans les

Food Safety and Quality Systems in Developing Countries

Food Safety and Quality Systems in Developing Countries
  • Author : Andre Gordon
  • Publisher : Academic Press
  • Release : 15 April 2020
GET THIS BOOK Food Safety and Quality Systems in Developing Countries

Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains

New Technologies in Aquaculture

New Technologies in Aquaculture
  • Author : Gavin Burnell,Geoff Allan
  • Publisher : Elsevier
  • Release : 30 July 2009
GET THIS BOOK New Technologies in Aquaculture

With wild stocks declining due to over-fishing, aquaculture will have a more significant role to play in meeting future demand for fresh fish. Developments in research continue to lead to improvements in aquaculture production systems, resulting in increased production efficiency, higher product quality for consumers and a more sustainable industry. New technologies in aquaculture reviews essential advances in these areas. Part one focuses on the genetic improvement of farmed species and control of reproduction, with chapters on genome-based technologies in

Microbiological Safety and Quality of Food

Microbiological Safety and Quality of Food
  • Author : Barbara Lund,Anthony C. Baird-Parker,Tony C. Baird-Parker,Grahame W. Gould,Grahame Warwick Gould
  • Publisher : Springer Science & Business Media
  • Release : 27 September 2021
GET THIS BOOK Microbiological Safety and Quality of Food

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora,