Shellfish Safety and Quality Book

Shellfish Safety and Quality


  • Author : Sandra E. Shumway
  • Publisher : Elsevier
  • Release Date : 2009-01-28
  • Genre: Technology & Engineering
  • Pages : 612
  • ISBN 10 : 9781845695576

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Shellfish Safety and Quality Excerpt :

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

Environmental Effects on Seafood Availability  Safety  and Quality Book

Environmental Effects on Seafood Availability Safety and Quality


  • Author : E. Grazyna Daczkowska-Kozon
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Genre: Technology & Engineering
  • Pages : 401
  • ISBN 10 : 1439803285

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Environmental Effects on Seafood Availability Safety and Quality Excerpt :

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 the handling of newly caught finfish/shellfish aboard the fishing vessel. Edited by experts, with contributions from scientists and practitioners in marine biology/ecology and seafood applied sciences, the book examines direct, short term or indirect, long-term implications on seafood safety and quality caused by seawater pollution/contamination destabilizing marine habitats. It also covers the cumulative effects of toxic compounds in finfish and shellfish tissues and the effects of overfishing such as dead zones, toxic algal blooms, and jellyfish explosions. In addition to the harmful effects of overfishing and environmental pollution/contamination to the productivity and well-being of seafood resources and marine ecosystems in general, the book details how the capture fisheries also suffer from climate change, affecting fish migrations and the stocks accessibility. Overexploitation, overpopulation, and improper human activities result in destruction, shrinkage, fragmentation, and pollution of the natural habitat of marine life, especially the spawning ground. Interdisciplinary in nature, this book elucidates the environmental limitations, the abiotic, biotic, and anthropogenic factors affecting the catch, and the influence of global warming. It offers a smart way to understand and properly use seafood resources in order to maintain sustainable availability of the capture and culture of seafood resourc

Handbook of Seafood Quality  Safety and Health Applications Book
Score: 3.5
From 2 Ratings

Handbook of Seafood Quality Safety and Health Applications


  • Author : Cesarettin Alasalvar
  • Publisher : John Wiley & Sons
  • Release Date : 2011-06-15
  • Genre: Technology & Engineering
  • Pages : 576
  • ISBN 10 : 1444347764

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Handbook of Seafood Quality Safety and Health Applications Excerpt :

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Seafood Processing Book

Seafood Processing


  • Author : Ioannis S. Boziaris
  • Publisher : John Wiley & Sons
  • Release Date : 2014-02-03
  • Genre: Technology & Engineering
  • Pages : 516
  • ISBN 10 : 9781118346211

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Seafood Processing Excerpt :

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 (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

Food Safety and Quality Book

Food Safety and Quality


  • Author : United States. General Accounting Office
  • Publisher : Unknown
  • Release Date : 1990
  • Genre: Food
  • Pages : 124
  • ISBN 10 : STANFORD:36105026887922

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Food Safety and Quality Excerpt :

Shellfish Safety and Quality Book

Shellfish Safety and Quality


  • Author : S. Shumway
  • Publisher : CRC Press
  • Release Date : 2009-02-10
  • Genre: Technology & Engineering
  • Pages : 622
  • ISBN 10 : UCSD:31822037157146

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Shellfish Safety and Quality Excerpt :

"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." "With its distinguished editors and international team of experts, Shellfish Safety and Quality will be an essential resource for those in the shellfish industry and also managers, policymakers and academics in the field." --Book Jacket.

Seafood Safety Book

Seafood Safety


  • Author : Institute of Medicine
  • Publisher : National Academies Press
  • Release Date : 1991-02-01
  • Genre: Medical
  • Pages : 449
  • ISBN 10 : 9780309103749

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Seafood Safety Excerpt :

Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxinsâ€"with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply. This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation. A wealth of technical information is presented on the sources of contaminationâ€"microbes, natural toxins, and chemical pollutantsâ€"and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling.

Assessment and Management of Seafood Safety and Quality Book

Assessment and Management of Seafood Safety and Quality


  • Author : Food and Agriculture Organization
  • Publisher : Food & Agriculture Org
  • Release Date : 2014-12-05
  • Genre: Technology & Engineering
  • Pages : 430
  • ISBN 10 : 9251075115

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Assessment and Management of Seafood Safety and Quality Excerpt :

This technical paper compiles the state of knowledge on seafood safety and quality with the aim to provide a succinct yet comprehensive resource book for seafood quality and safety managers, including topics on emerging issues such as new pathogens, the impact of climate change on seafood safety, and the changing regulatory framework.

Safety and Quality Issues in Fish Processing Book

Safety and Quality Issues in Fish Processing


  • Author : H A Bremner
  • Publisher : Elsevier
  • Release Date : 2002-07-25
  • Genre: Technology & Engineering
  • Pages : 520
  • ISBN 10 : 9781855736788

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Safety and Quality Issues in Fish Processing Excerpt :

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 increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins. Part two contains a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life. Part three of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by a discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood. As authoritative as it is comprehensive, Safety and quality issues in fish processing is a standard work on defining, measuring and improving the safety and quality of fish products. Addresses how to provide fish products which are safe and also meet consumers’ increasingly demanding requirements for quality Examines ways of en

Seafood Safety Book

Seafood Safety


  • Author : Institute of Medicine
  • Publisher : National Academies Press
  • Release Date : 1991-01-01
  • Genre: Medical
  • Pages : 449
  • ISBN 10 : 9780309043878

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Seafood Safety Excerpt :

Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxinsâ€"with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply. This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation. A wealth of technical information is presented on the sources of contaminationâ€"microbes, natural toxins, and chemical pollutantsâ€"and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling.

Molluscan Shellfish Safety Book

Molluscan Shellfish Safety


  • Author : Gilbert Sauvé
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-08-15
  • Genre: Science
  • Pages : 261
  • ISBN 10 : 9789400765887

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Molluscan Shellfish Safety Excerpt :

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 régions qui produisent et qui exportent des mollusques, il est essentiel de rester à l’affût des nouvelles tendances. Ce recueil des récents travaux de recherche dans les domaines de la salubrité des mollusques, des évaluations des risques, de la gestion des risques, de la réglementation et des méthodes d’analyse présentés lors de la 8e Conférence internationale sur la salubrité des coquillages (ICMSS) vous aidera à le faire.

Assurance of Seafood Quality Book

Assurance of Seafood Quality


  • Author : Hans Henrik Huss
  • Publisher : Food & Agriculture Org.
  • Release Date : 1994
  • Genre: Fish as food
  • Pages : 184
  • ISBN 10 : 925103446X

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Assurance of Seafood Quality Excerpt :

This document is primarily focused on the application of the Hazard Analysis Critical Control Point (HACCP) system to the fish industry. The document reviews in detail the potential hazards related to public health and spoilage related to fish and fish products, and discuss the utilization of HACCP in different type of fish industries. It contains a chapter making clear the limitations of classical fish inspection and quality control methods based solely on the analysis of final samples. A brief introduction about the relationship between the HACCP system and the ISO 9000 series is also included. The document is completed with chapters related to cleaning and sanitation and establishments for seafood processing, primarily seen from the HACCP point of view.

Shellfish Processing and Preservation Book

Shellfish Processing and Preservation


  • Author : Nalan Gökoğlu
  • Publisher : Springer Nature
  • Release Date : 2021-01-04
  • Genre: Technology & Engineering
  • Pages : 315
  • ISBN 10 : 9783030603038

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Shellfish Processing and Preservation Excerpt :

Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the human body. Shellfish are a major component of global seafood production, with shellfish aquaculture rapidly growing in recent years. There are many different processing methods used across the world. Shellfish are very perishable foods and must be preserved just after catching or harvesting. This makes the preservation of seafood a critical issue in terms of quality and human health. To date there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing and Preservation is the first reference work to focus specifically on shellfish, providing comprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species. Individual sections focus on crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters. Cephalopods such as squid and octopus are also covered in depth. For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type. Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish.

Assessment and Management of Seafood Safety and Quality Book

Assessment and Management of Seafood Safety and Quality


  • Author : H.H. Huss
  • Publisher : Daya Books
  • Release Date : 2007
  • Genre: Fishery processing
  • Pages : 248
  • ISBN 10 : 8170355079

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Assessment and Management of Seafood Safety and Quality Excerpt :

This paper compiles the state of knowledge on fish safety and quality with the view of providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed description of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) System and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability, and examples of food safety objectives complete the document.