Microbiology of Marine Food Products

D.R. Ward, Cameron R. Hackney (Autoren)

Buch | Hardcover

464 Seiten

1990
Kluwer Academic Publishers (Verlag)
978-0-442-23346-4 (ISBN)

Keine Verlagsinformationen verfügbar

Artikel merken

Over the last decade, interest in seafood products has grown dramatically. The increasing level of consumer interest has resulted in a proliferation of research initiatives to understand the unique properties of seafoods. Microbiology is only one of the scientific disciplines involved in seafood research, but it is fundamental to understanding the quality and safety issues that are important to the seafood industry and consumers. The purpose of this book is to survey the microbiological characteristics associated with many of the major seafood commodities and the changes in the microflora as a result of processing, distribution and storage.

Microbiology of finfish and finfish processing; microbiology of bivalve molluskan shellfish; microbiology of crustacea processing - crabs; Microbiology of crustacea processing - shrimp, crawfish, prawns; microbiology of mince, surimi, and value-added seafoods; United States seafood inspection and HACCP; indicators and alternative indicators of growing water quality; viruses in seafoods; parasites in seafoods; non-indigenous bacterial pathogens; indigenous pathogens - vibrionaceae; natural toxins; scombroid poisoning; principles and concept of pasteurization and minimal processing of seafoods; modified atmosphere packaging; shellfish depuration; irradiation.

Zusatzinfo	index
Verlagsort	Dordrecht
Sprache	englisch
Maße	176 x 250 mm
Gewicht	780 g
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	0-442-23346-9 / 0442233469
ISBN-13	978-0-442-23346-4 / 9780442233464
Zustand	Neuware