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Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309103746
Category : Medical
Languages : en
Pages : 449
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Book Description
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.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309103746
Category : Medical
Languages : en
Pages : 449
Get Book
Book Description
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.
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: Barry Leonard
Publisher: DIANE Publishing
ISBN: 143798746X
Category : Technology & Engineering
Languages : en
Pages : 476
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Book Description
This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Author: Nuno F. Soares
Publisher: John Wiley & Sons
ISBN: 1118965078
Category : Technology & Engineering
Languages : en
Pages : 194
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Book Description
Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to implement ISO 22000 or FSSC 22000 in the seafood manufacturing industry. Concise and highly practical, this book comprises: a presentation of seafood industry and its future perspectives the description of the main hazards associated to seafood (including an annexe featuring the analysis of notifications related with such hazards published by Rapid Alert System for Food and Feed - RASFF) interpretation of ISO 22000 clauses together with practical examples adapted to the seafood manufacturing industry the presentation of the most recent food safety scheme FSSC 22000 and the interpretation of the additional clauses that this scheme introduces when compared to ISO 22000 This practical guide is a valuable resource for seafood industry quality managers, food technologists, managers, consultants, professors and students. This book is a tool and a vehicle for further cooperation and information interchange around seafood safety and food safety systems. QR codes can be found throughout the book; when scanned they will allow the reader to contact the authors directly, know their personal views on each chapter and even access or request more details on the book content. We encourage the readers to use the QR codes or contact the editors via e-mail (
[email protected]) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content.
Author: John Ryder
Publisher: Food & Agriculture Organization of the UN (FAO)
ISBN: 9789251075111
Category : Fishery processing
Languages : en
Pages : 0
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Book Description
This technical paper compiles the state of knowledge on seafood safety and quality with the aim to provide a succinct yet comprehensive resource book to 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. After introductory chapters about world fish production, trade, consumption and nutrition, and about the developments in safety and quality systems, the technical paper devotes a chapter to a detailed review of the hazards causing public health concerns in fish and fish products, covering biological (pathogenic bacteria, histamine, viruses, parasites and biotoxins), chemical (veterinary drugs, industrial organic contaminants, environmental inorganic contaminants and allergens) and physical hazards. This is followed by a chapter on seafood spoilage and quality issues, while a further chapter covers the likely impact of climate change on seafood safety. The latter chapter focuses on impacts on microbiological safety and on harmful algal blooms. A further chapter provides a detailed coverage of the implementation and certification of seafood safety systems covering risk mitigation and management tools, with a detailed description of the requirements for the implementation of: good hygiene practices and good manufacturing practices; the Hazard Analysis and Critical Control Points (HACCP) system; and the monitoring programmes to control biotoxins, pathogenic bacteria and viruses and chemical pollutants. It concludes with a section on private labelling and certification schemes. The subsequent chapter details the international framework, covering the World Trade Organization, the Codex Alimentarius Commission, the FAO Code of Conduct for Responsible Fisheries, and the World Organisation for Animal Health. It then presents the regulatory frameworks governing seafood trade in the European Union (Member Organization), the United States of America, Japan, Australia and New Zealand. --Page v.
Author: E. Grazyna Daczkowska-Kozon
Publisher: CRC Press
ISBN: 9781439803288
Category : Technology & Engineering
Languages : en
Pages : 401
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Book Description
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 resources, especially under the contingency of global warming.
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: Linda Ankenman Granata
Publisher: John Wiley & Sons
ISBN: 1118229533
Category : Technology & Engineering
Languages : en
Pages : 489
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Book Description
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.
Author: Fereidoon Shahidi
Publisher: CRC Press
ISBN: 1000125262
Category : Technology & Engineering
Languages : en
Pages : 278
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Book Description
Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments. The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.
Author: H A Bremner
Publisher: Elsevier
ISBN: 1855736780
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
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 ensuring safe products, from the application of HACCP systems in an international supply chain to the identification and control of hazards from pathogens, allergens, heavy metals, parasites and toxins Outlines how to identify and control hazards, from pathogens and allergens to heavy metals, parasites and toxins
