Microbial Safety of Fishery Products (eBook)

Front Cover 1
Microbial Safety of Fishery Products 4
Copyright Page 5
Table of Contents 6
List of Contributors 12
Preface 16
Chapter 1. Objectives and Requirements for the Marketing of Safe and Wholesome Fish and Fishery Products 18
Introduction 18
Principles of Production of Safe, Wholesome Foods 19
Plant Sanitation 20
Sources of Contamination and Public Health Hazards 21
Essential Requirements for Safe Processing 25
Assessment of Satisfactory Performance 25
Priorities for Allocation of Resources in a Developing Industry 26
International Criteria of Acceptance 26
Control at the Source 27
Summary 28
Chapter 2. Current Status of the Sanitary Quality of Fishery Products in the Western Hemisphere 30
Education 31
Definition and Objectives of Plant Sanitation 31
Modern Meaning of Sanitation 31
Sanitation Results 32
Freshness and Spoilage—Changes in Composition 32
Quality Protection of Marine Commodities 33
Minimum Sanitary Requirements 33
Important Points of Sanitation Practices 37
The Role of Regulatory Agencies 37
Canadian Agencies 38
United States Agencies: USDC, FDA 38
Private Sectors 40
Chapter 3. Fishery Resources of the Caribbean and Their Potential 42
Major Fishing Zones 45
Ecological Environments 48
Potential Resources 49
References 56
Chapter 4. Prospects of the World's Fishery Resources, with Emphasis on the Western Hemisphere 58
Introduction 59
Major Trends 59
The Resources 60
Legal, Political, and Institutional Considerations 63
References 67
Chapter 5. Microbiological Considerations in the Handling and Processing of Molluskan Shellfish 70
Shellfishing Methods and Processing 72
Microbiological Laboratory Methods and Standards 73
Epidemiology and Shellfish 74
References 74
Chapter 6. Microbiological Considerations in the Handling and Processing of Crustacean Shellfish 76
Introduction 76
Refrigeration of Shrimp without Direct Contact with Ice 82
Experimentally Frozen Samples 84
Comparison of Laboratory-Frozen and Commercially Frozen Samples 86
Immersion Freezing on Trawlers 88
References 89
Chapter 7. Microbiological Considerations in the Handling of Raw Fin Fish 92
A Quick Look at Spoilage Bacteria 93
A Quick Look at the Fish 94
Fish Can Spoil from Both Outer and Inner Surfaces 95
Treatment of Fish after Landing 99
Summary 101
Chapter 8. Microbiology of Prepared and Precooked Fishery Products 102
Shrimp 104
Crabmeat 109
References 112
Chapter 9. Microbiology of Cured and Fermented Fish 114
INTRODUCTION 115
Class of Cured and Fermented Fishery Products 115
Microbiology of Fresh Fish and Fish Spoilage 115
Dried Fish 118
Salted Fish 119
Marinades—Herring Tidbits 121
Smoked Fish 122
Fish Sausages 124
Fermented Fish 125
Food-Poisoning Outbreaks 126
Summary 126
References 127
Chapter 10. Programs of Sanitary Control: Canned Seafood Products 130
Salmon Control Plan 132
Maine Sardine Plan 135
California Fish Cannery Inspection Program 137
Other Voluntary Programs 140
Conclusion 140
Chapter 11. Sanitary Considerations in the Production of Fish Protein Concentrate 142
Text 142
Chapter 12. U. S. Salmonella Control Program Relating to Fishmeal 148
Text 148
References 152
Chapter 13. Enzymic Aspects of Nutritional, Flavor, and Sanitary Qualities of Fish Products 154
Text 154
References 166
Chapter 14. Some Toxins Occurring Naturally in Marine Organisms 168
Shellfish Poisoning 169
Ciguatera Poisoning 174
Puffer Fish Poisoning 176
Oyster (Venerupin) Poison 177
References 178
Chapter 15. Human Parasites Transmissible by Seafood—and Related Problems 180
Introduction 181
Parasites Transmissible to Man in Seafoods 181
Cestodes 192
Nematodes 193
Chemical Changes in Seafoods from Parasitism 199
Discussion and Conclusions 200
References 201
Chapter 16. Closiridium botulinum in Fishery Products 208
Isolation and Characteristics of the Culture 211
The Microbe 213
Toxin Resistance and Mutants 214
Prevention and Treatment of Foods 216
References 217
Chapter 17. Vibrio parahaemolyticus 220
Text 220
References 229
Chapter 18. Enteric Pathogens in Estuary Waters and Shellfish 232
Introduction 232
Methods 233
Results: Salmonellae and Enteroviruses in Estuary Waters 236
Discussion 247
References 250
Chapter 19. Sanitary State of Fish and Fishery Products in Developing Countries of the Eastern Caribbean 252
Definition 255
Preliminary Aspects of Sanitation on the Vessel 255
Sanitary and Safety Aspects in the Processing 256
Microbiological Aspects 257
Conclusion 257
Chapter 20. Setting Up a Sanitary and Microbiological Control Program for Fishery Products—Role of Fishery Inspection 260
Objectives 261
Setting Up a Program 262
Chapter 21. Regulatory Control of Fishery Products by the U. S. Food and Drug Administration 268
Text 268
Chapter 22. Control of Prepared Fishery Products in Industry 272
Methods and Facilities 273
Summary 277
Chapter 23. Aflatoxins as Contaminants of Feeds, Fish, and Foods 278
CONCLUSION 286
References 287
Chapter 24. Activities of the Center* for Disease Control in Public Health Problems Related to the Consumption of Fish and Fishery Products 290
Reported Foodborne Outbreaks 292
Staphylococcal Intoxication 292
Salmonellosis 294
Botulism 298
Infectious Hepatitis 303
Vibrio parahaemolyticus Infection 307
Shigellosis 308
Clostridium perfringens, Bacillus cereus, and Enterococcal Foodborne Illnesses 309
Poisonous Fish 310
Chemical Poisonings 311
Conclusion 313
References 313
Chapter 25. Production and Conservation of Fish and Shellfish in Puerto Rico 320
Text 320
Author Index 326
Subject Index 336