Microbiology of Marine Food Products
Springer-Verlag New York Inc.
978-1-4613-6751-2 (ISBN)
Other factors contributing to the microbiological complexity are the range of environmental habitat (freshwater to saltwater; tropical waters to arctic waters; pelagic swimmers to sessile bottom dwellers) and processing practices (iced fresh products to com- mercially sterile canned products; hand labor to mechanized processes). This bookprovides acomprehensiveexaminationofmicrobiological quality and safety concems of seafood from harvest through processing. Many of the chapters are the mostcomprehensive reviews to date. Aconcertedeffort has been made to incorporate discussions on topics that are both timely and timeless.
1 Seafood Quality.- 1. Microbiology of Finfish and Finfish Processing.- 2. Microbiology of Bivalve Molluscan Shellfish.- 3. Microbiology of Crustacea Processing: Crabs.- 4. Microbiology of Crustacean Processing: Shrimp, Crawfish, and Prawns.- 5. Microbiology of Mince, Surimi, and Value-Added Seafoods.- 6. U.S. Seafood Inspection and HACCP.- 2 Seafood Safety.- 7. Indicators and Alternate Indicators of Growing Water Quality.- 8. Viruses in Seafoods.- 9. Seafood-Transmitted Zoonoses in the United States: The Fishes, the Dishes, and the Worms.- 10. Nonindigenous Bacterial Pathogens.- 11. Indigenous Pathogens: Vibrionaceae.- 12. Natural Toxins.- 13. Scombroid Poisoning.- 3 Special Processing and Packaging.- 14. Principles of Pasteurization and Minimally Processed Seafoods.- 15. Modified Atmosphere Packaging.- 16. Shellfish Depuration.- 17. Irradiation.
Zusatzinfo | XIV, 450 p. |
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Verlagsort | New York, NY |
Sprache | englisch |
Maße | 152 x 229 mm |
Themenwelt | Sachbuch/Ratgeber ► Natur / Technik ► Naturführer |
Naturwissenschaften ► Biologie ► Evolution | |
Naturwissenschaften ► Biologie ► Ökologie / Naturschutz | |
Naturwissenschaften ► Biologie ► Zoologie | |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 1-4613-6751-4 / 1461367514 |
ISBN-13 | 978-1-4613-6751-2 / 9781461367512 |
Zustand | Neuware |
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