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Author: Md. Latiful Bari
Publisher: CRC Press
ISBN: 1351007556
Category : Science
Languages : en
Pages : 332
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Book Description
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, seafood trade, safety of foods derived from biotechnology, microbiological risks, emergence of new and antibioticresistant pathogens, particularly from emerging pathogens, directing research to areas of high-risk, focus intervention and establishment of target risk levels and target diseases or pathogens. The book serves as a comprehensive resource on the seafood borne diseases and a wide variety of responsible etiologic agents, including bacteria, viruses, parasites, seafood toxins, and environmental toxins. It has been written in a simple manner and should promote the efforts of the scientific community to deliver safe seafood for a better health and environment.
Author: Md. Latiful Bari
Publisher: CRC Press
ISBN: 1351007556
Category : Science
Languages : en
Pages : 332
Get Book Here
Book Description
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, seafood trade, safety of foods derived from biotechnology, microbiological risks, emergence of new and antibioticresistant pathogens, particularly from emerging pathogens, directing research to areas of high-risk, focus intervention and establishment of target risk levels and target diseases or pathogens. The book serves as a comprehensive resource on the seafood borne diseases and a wide variety of responsible etiologic agents, including bacteria, viruses, parasites, seafood toxins, and environmental toxins. It has been written in a simple manner and should promote the efforts of the scientific community to deliver safe seafood for a better health and environment.
Author: John Williams
Publisher:
ISBN:
Category : Fishery products
Languages : en
Pages : 38
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Book Description
Author: Donn R. Ward
Publisher: Springer Science & Business Media
ISBN: 1461539269
Category : Science
Languages : en
Pages : 450
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Book Description
Author: Md. Latiful Bari
Publisher: CRC Press
ISBN: 1351007548
Category : Science
Languages : en
Pages : 234
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Book Description
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, seafood trade, safety of foods derived from biotechnology, microbiological risks, emergence of new and antibioticresistant pathogens, particularly from emerging pathogens, directing research to areas of high-risk, focus intervention and establishment of target risk levels and target diseases or pathogens. The book serves as a comprehensive resource on the seafood borne diseases and a wide variety of responsible etiologic agents, including bacteria, viruses, parasites, seafood toxins, and environmental toxins. It has been written in a simple manner and should promote the efforts of the scientific community to deliver safe seafood for a better health and environment.
Author: Hartmut Rehbein
Publisher: John Wiley & Sons
ISBN: 9781444322675
Category : Technology & Engineering
Languages : en
Pages : 496
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Book Description
Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.
Author: Cesarettin Alasalvar
Publisher: John Wiley & Sons
ISBN: 1444347764
Category : Technology & Engineering
Languages : en
Pages : 632
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Book Description
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.
Author: Ismail Yüksel Genç
Publisher: Nova Science Publishers
ISBN: 9781634858526
Category : Technology & Engineering
Languages : en
Pages : 375
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Book Description
Editor Biography: ?smail Y�ksel Gen� is a Ph.D candidate in the Department of fishing and Processing Technology at the University of Suleyman Demirel where he has been faculty member since 2011. ?smail Y�ksel completed his M.Sc. at Suleyman Demirel University and he has been in Portugal for the research of his M.Sc. thesis. He has been in Denmark for his Ph.D thesis at Denmark Technical University (DTU) with a national grant that was provided by The Scientific and Technological Research Council of Turkey (TUBITAK). His research interests involve predictive modeling, shelf life prediction of seafood and interaction models to determine both the quality and safety of fishery products under different conditions. He has collaborated national and international projects on determination of quality and safety of seafood products, new product development and estimating the current situation of some fishery products to take precautions on quality and safety. He is still a member of scientific associations such as ISEKI-Food and International Association for Food Protection (IAFP). He has currently authored and co-authored seven peer-reviewed publications and attended more than twenty peer-reviewed national and international conferences. Book Description: Seafood and related products have an important place in the human diet; it provides for the protein needed and has a nutritional composition that has favorable health impacts on human beings. Considering the rapid increase in the world population and the demand in terms of protein needs that are provided by seafood, the necessary need to assure the quality and safety of seafood products has been prioritized. Due to nutritional composition, neutral pH, high moisture content, weak connective tissue and living environment (fresh and seawater), seafood is very perishable. Maintaining the quality and safety of seafood needs higher attention compared to other food products. This handbook compiles recent methods and applications, as well as technologies utilized to guarantee the quality and safety of various types of seafood from harvesting to the retail level. The status of emerging and hurdle technology applications, genomic, mathematical and computer-based methods, quality economics together with chemical, sensory and microbiological changes, and quality/safety of seafood products are reviewed and discussed in this book. The emphasis on less-known or under-valued species from different locales was intentional. This handbook is an abridged, streamlined but relatively comprehensive reference for food engineers and technologists, producers from the industry, and undergraduate and graduate students studying this field of academia. Target Audience: Undergraduate and graduate students from the departments of Food/seafood Engineers and technicians from food industry Academicians from the institutes and universities whose research interests lie on determination of seafood quality and safety
Author: Barbara M. Lund
Publisher: Springer Science & Business Media
ISBN: 9780834213234
Category : Science
Languages : en
Pages : 1080
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Book Description
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, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
Author: Saleena Mathew
Publisher: Springer Nature
ISBN: 9813295740
Category : Technology & Engineering
Languages : en
Pages : 443
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Book Description
This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.
Author: Fereidoon Shahidi
Publisher: DEStech Publications, Inc
ISBN: 9780968322024
Category : Technology & Engineering
Languages : en
Pages : 400
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Book Description
New research and development in biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This new book provides extensive new information on these developments, as well as research directions and challenges for the future.
