Fish and seafood
Author(s)
Bibliographic Information
Fish and seafood
(Microbiology handbook)
Leatherhead Food International , Royal Society of Chemistry, 2009
Available at 5 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and indexes
Description and Table of Contents
Description
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.
Table of Contents
- 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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