Microbiology of marine food products

著者

書誌事項

Microbiology of marine food products

edited by Donn R. Ward, Cameron Hackney

Van Nostrand Reinhold, c1991

大学図書館所蔵 件 / 全5件

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注記

"An AVI book."

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

  • 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.

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