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 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

Produk Detail:

  • Author : Sandra E. Shumway
  • Publisher : Woodhead Publishing
  • Pages : 612 pages
  • ISBN : 9781845691523
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKShellfish Safety and Quality

Shellfish Safety and Quality

Shellfish Safety and Quality
  • Author : Sandra E. Shumway,Gary E Rodrick
  • Publisher : Woodhead Publishing
  • Release : 11 February 2009
GET THIS BOOKShellfish 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

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 BOOKEnvironmental 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

Shellfish Safety and Quality

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

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications
  • Author : Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara
  • Publisher : John Wiley & Sons
  • Release : 15 June 2011
GET THIS BOOKHandbook of Seafood Quality, Safety and Health Applications

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

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 BOOKSafety 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

Seafood Processing

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

Assessment and Management of Seafood Safety and Quality

Assessment and Management of Seafood Safety and Quality
  • Author : Food and Agriculture Organization,Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org
  • Release : 05 December 2014
GET THIS BOOKAssessment and Management of Seafood Safety and Quality

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.

Shellfish Processing and Preservation

Shellfish Processing and Preservation
  • Author : Nalan Gökoğlu
  • Publisher : Springer Nature
  • Release : 04 January 2021
GET THIS BOOKShellfish Processing and Preservation

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

Seafood Safety

Seafood Safety
  • Author : Institute of Medicine,Food and Nutrition Board,Committee on Evaluation of the Safety of Fishery Products
  • Publisher : National Academies Press
  • Release : 01 January 1991
GET THIS BOOKSeafood Safety

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 toxins--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

Seafood Safety

Seafood Safety
  • Author : Institute of Medicine,Food and Nutrition Board,Committee on Evaluation of the Safety of Fishery Products
  • Publisher : National Academies Press
  • Release : 01 February 1991
GET THIS BOOKSeafood Safety

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 toxins--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

Seafood Safety

Seafood Safety
  • Author : United States,United States. Congress. House. Committee on Merchant Marine and Fisheries. Subcommittee on Fisheries Management
  • Publisher : Unknown Publisher
  • Release : 02 July 1993
GET THIS BOOKSeafood Safety