Fish and seafood are prime sources of animal protein. Because of their health advantages over red meats, the consumption of fish and seafood has increased. As catches can often live in contaminated waters, with contamination coming from human and animal sources, fish and seafood can be involved in the transmission of pathogenic microorganisms and toxins. Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists with ready reference to information on food-poisoning pathogens, and spoilage microorganisms associated with these products. This 2nd edition brings the book in line with up-to-date information in this area. Authored by international experts in the field, this book will prove invaluable to food safety personnel working in the fish/seafood sector.
Tabla de materias
Chapter 1: CHILLED AND FROZEN RAW FISH; Chapter 2: CHILLED AND FROZEN PREPARED FISH PRODUCTS; Chapter 3: MOLLUSCAN SHELLFISH; Chapter 4: CRUSTACEAN SHELLFISH; Chapter 5: CURED, SMOKED AND DRIED FISH; Chapter 6: FERMENTED FISH; Chapter 7: FISH AND SHELLFISH TOXINS; Chapter 8: HACCP IN FISH AND SEAFOOD PRODUCT MANUFACTURE; Chapter 9: EU FOOD HYGIENE LEGISLATION; Chapter 10: PATHOGEN PROFILES
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