Contents: Foreword. Introduction. 1. Chilled and frozen raw fish. 2. Chilled and frozen prepared fish products. 3. Molluscan shell fish. 4. Crustacean Shell fish. 5. Cured smoked and dried fish. 6. Fermented fish. 7. Fish and Shell fish toxins. 8. HACCP in fish and seafood product manufacture. 9. EU food Hygiene legislation. 10. Pathogen profiles. Index. The Microbiology Handbook Fish and seafood is one in a series of MedTech s Food sciences Handbooks: others include Dairy products, and Meat products. This book endeavours to provide the reader with an easy-to-use reference to microorganisms in fish and seafood. This handbook remains topical and features recent development in fish and seafood processing that can influence the nature and scope of growth and survival of microorganisms in these products, and hazards associated with them. The products include: Chilled and Frozen raw fish Chilled and frozen prepared fish Molluscan shellfish Crustacean Shellfish Cured, smoked and dried fish Fermented fish Fish and Shellfish toxins. This book also incorporates the new Commission Regulations on hygiene for foodstuffs and specific hygiene rules for food of animal origin, as well as microbiological criteria for foodstuffs, and new fish and shellfish toxins Lipophilic Shellfish toxins, Azaspiracids, Cyclic lmines, Gymnodimines, Spirolides, Pinnatoxins and Pteriatoxins. This book remains a valuable source of information for microbiologists and food scientists responsible for food safety.

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Bibliographic Details

Title: Microbiology Handbook of Fish and Seafood
Publisher: Medtech an imrint of Scientific International
Publication Date: 2017
Language: English
ISBN 10: 9385998218
ISBN 13: 9789385998218
Binding: Hardcover
Edition: 1st Edition
Condition: New

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Microbiology Handbook Of Fish And Seafood

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