Author: George Whitfield Stiles
Publisher:
ISBN:
Category : Oysters
Languages : en
Pages : 60
Book Description
Pp. 48.
Shellfish Contamination from Sewage-polluted Waters and from Other Sources
Author: George Whitfield Stiles
Publisher:
ISBN:
Category : Oysters
Languages : en
Pages : 60
Book Description
Pp. 48.
Publisher:
ISBN:
Category : Oysters
Languages : en
Pages : 60
Book Description
Pp. 48.
Shellfish Contamination
Author: United States. Congress. House. Committee on Merchant Marine and Fisheries. Subcommittee on Fisheries and Wildlife Conservation and the Environment
Publisher:
ISBN:
Category : Fisheries subsidies
Languages : en
Pages : 322
Book Description
Publisher:
ISBN:
Category : Fisheries subsidies
Languages : en
Pages : 322
Book Description
Shellfish Contamination from Sewage-polluted Waters and from Other Sources
Author: George Whitfield Stiles
Publisher:
ISBN:
Category : Oysters
Languages : en
Pages : 64
Book Description
Pp. 48.
Publisher:
ISBN:
Category : Oysters
Languages : en
Pages : 64
Book Description
Pp. 48.
Safe Management of Shellfish and Harvest Waters
Author: Gareth Rees
Publisher: World Health Organization
ISBN: 9241563826
Category : Medical
Languages : en
Pages : 359
Book Description
"Presents the contributions made, conclusions reached and the consensus statement agreed upon at a workshop on safe management of shellfish and harvest waters held 30 November - 2 December 2004 in Kuala Lumpur, Malaysia"--Pref.
Publisher: World Health Organization
ISBN: 9241563826
Category : Medical
Languages : en
Pages : 359
Book Description
"Presents the contributions made, conclusions reached and the consensus statement agreed upon at a workshop on safe management of shellfish and harvest waters held 30 November - 2 December 2004 in Kuala Lumpur, Malaysia"--Pref.
Shellfish Processing and Preservation
Author: Nalan Gökoğlu
Publisher: Springer Nature
ISBN: 3030603032
Category : Technology & Engineering
Languages : en
Pages : 328
Book Description
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.
Publisher: Springer Nature
ISBN: 3030603032
Category : Technology & Engineering
Languages : en
Pages : 328
Book Description
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.
National Shellfish Sanitation Program Manual of Operations: Sanitation of shellfish growing areas, 1965 rev., ed. by L.H. Houser
Author: United States. Public Health Service. Division of Environmental Engineering and Food Protection
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 44
Book Description
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 44
Book Description
Proceedings - National Shellfish Sanitation Workshop
Author:
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 180
Book Description
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 180
Book Description
Shellfish Contamination from sewage-polluted waters and from other sources
Author: George Whitfield Stiles
Publisher:
ISBN:
Category : Oysters
Languages : en
Pages : 53
Book Description
Publisher:
ISBN:
Category : Oysters
Languages : en
Pages : 53
Book Description
Marine Biotoxins
Author: Hans P. Egmond
Publisher: Food & Agriculture Org.
ISBN: 9789251051290
Category : Algal toxins
Languages : en
Pages : 300
Book Description
This paper provides an extensive review of different aspects of five shellfish-poisoning syndromes (paralytic, diarrhoeic, amnesic, neurologic and azapiracid), as well as one fish-poisoning syndrome (ciguatera fish poisoning), and discusses in detail the causative toxins produced by marine organisms, chemical structures and analytical methods of the toxins, habitat and occurrence of the toxin-producing organisms, case studies and existing regulations. Based on this analysis, risk assessments are carried out for each of the toxins, and recommendations are elaborated to improve the management of these risks in order to reduce the harmful effect of these toxins on public health.
Publisher: Food & Agriculture Org.
ISBN: 9789251051290
Category : Algal toxins
Languages : en
Pages : 300
Book Description
This paper provides an extensive review of different aspects of five shellfish-poisoning syndromes (paralytic, diarrhoeic, amnesic, neurologic and azapiracid), as well as one fish-poisoning syndrome (ciguatera fish poisoning), and discusses in detail the causative toxins produced by marine organisms, chemical structures and analytical methods of the toxins, habitat and occurrence of the toxin-producing organisms, case studies and existing regulations. Based on this analysis, risk assessments are carried out for each of the toxins, and recommendations are elaborated to improve the management of these risks in order to reduce the harmful effect of these toxins on public health.
Seafood Safety
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309043875
Category : Medical
Languages : en
Pages : 449
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.
Publisher: National Academies Press
ISBN: 0309043875
Category : Medical
Languages : en
Pages : 449
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.