Seafood Safety and Quality: 1st Edition (Hardback) book cover

Seafood Safety and Quality

1st Edition

Edited by Md. Latiful Bari, Koji Yamazaki

CRC Press

322 pages | 8 Color Illus. | 35 B/W Illus.

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Hardback: 9781138543003
pub: 2018-09-17
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Description

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants including heavy metal; allergy, water safety and related topics are discussed. It also addresses the challenges faced by both developed and developing countries to ensure seafood safety in new seafood products and processing technologies, seafood trade, safety of foods derived from biotechnology, microbiological risks, emergence of new and antibioticresistant pathogens, particularly from emerging pathogens, directing research to areas of high-risk, focus intervention and establishment of target risk levels and target diseases or pathogens. The book serves as a comprehensive resource on the seafood borne diseases and a wide variety of responsible etiologic agents, including bacteria, viruses, parasites, seafood toxins, and environmental toxins. It has been written in a simple manner and should promote the efforts of the scientific community to deliver safe seafood for a better health and environment.

Table of Contents

Seafood poisoning: overview

General overview

Raw, ready-to-eat, or partially cooked seafood

Seafood toxins

Shellfish poisoning

Allergens

Environmental contaminants

Microbial contaminants

Conclusion

References

Microbial safety and quality control on seafood

Roles of microorganisms in seafood

Sources and transmission of microorganisms in seafood

Microorganisms in seafood

Foodborne diseases in seafood

New pathogens and emerging diseases in seafood

Microbiological criteria and guideline for seafood safety

Microbial quality control on seafood

Hygiene and sanitation for seafood processing

Hurdle technology for controlling microorganism in seafood

Conclusion

 

Food-borne pathogens related to seafood products

Introduction

Vibrio spp.

Salmonella spp.

Listeria monocytogenes

Clostridium botulinum

Histamine-producing bacteria

Noro-viruses

Other seafood-borne pathogens

Conclusion

References

 

Detection method of food-borne pathogens from seafood

Introduction, Detection method of food-borne pathogens in seafood

Basic cultural method for seafood-related pathogens

Rapid detection method based on molecular techniques

Rapid identification method

Conclusion

References

  

Control of pathogens on seafood products

Introduction

Chemical methods

Physical methods

Biological methods

Hurdle technology

Conclusion

References

 

Infectious diseases on aquaculture

Introduction

Viral diseases of salmon and trout

Viral diseases of Marine fish

Diseases Caused by bacterial pathogens

Viral diseases of oyster and shrimp

Conclusion

References

 

Prevention and control of infection in aquaculture system

Introduction

Hygiene and sanitation

Disinfection of water supplies and waste water

Pathogen-free brood stock

Health monitoring of hatched fry

Vaccination

Temperature control

Conclusion

References

 

Predictive microbiology on seafood safety

Introduction

Prediction of growth of Listeria monocytogenes in minced tuna

Effect of water activity on survival of pathogenic bacteria

Use of predictive tools for seafood microbiological safety

Conclusion

References

 

Fish parasite: Infectious diseases associated with fish parasite

Introduction, foodborne illness due to parasites

Parasitology and Fish Parasites/ List of fish parasites with their hosts

Distribution of Fish Parasites and its diseases

Parasites of Aquaculture Water Fishes

Infectious diseases associated with fish parasite

Sampling procedure to know the disease

Fish Parasites and risks to public health

Risk based mitigation (risk identification, characterization, mitigation)/ List of fish parasites with their hosts

Processing of safe seafood by maintaining quality

Economic perception/loss due to fish parasites

Consumer perception towards fish parasites affected fish

Conclusion

References

 

Detection and control of fish borne parasites

Introduction

Life cycle of fish-borne parasites

Classification, characteristics and distribution of most important fish-borne parasites

Detection of fish-borne parasites

Control or prevention of fish-borne parasites

Conclusion

References

 

Allergens associated with seafood

Introduction

Brief pathogenic mechanism in food allergy

Current status of food allergy

Seafoods causing food allergy

Seafoods allergens

Cross reactivity of Seafood allergens

Conclusion

References

 

Scombroid (Histamine) poisoning associated with seafood

Introduction, Scombrotoxin Fish Poisoning

Toxicological aspects of histamine and other biogenic amines

Histamine producing bacteria

Histamine accumulation in seafood

Risk management

Conclusion

References

  

Marine toxins associated with seafood-borne illnesses

Introduction about food poisoning implicated in marine toxins

Shellfish poisoning

Fish poisoning

Instrumental analytical methods of marine toxins

Conclusion

References

 

Safety management systems (programs) for seafood

Introduction

Importance of food safety management systems

Components of a good Food safety management system

HACCP as a seafood safety management system

Assessing performance of safety management systems

Conclusion

References

 

International control of seafood hazards: regulation and authorizes

Introduction

Scientific Criteria and Performance Standards to Control Hazards in Seafood

Review of current food safety criteria for seafood

Rules and regulations governing fish and seafood safety and quality

Conclusion of control systems for fish and seafood

References

Appendix

About the Editors

Md. Latiful Bari is a well-known food safety researcher in Asia, and Koji Yamazaki is a famous Professor of Faculty of Fisheries Sciences at Hokkaido University, Japan. Both have many years' experience of teaching food/fish microbiology to university students, to professionals within the seafood industry and to personnel working in government regulatory bodies. The book is essential reading for all those studying fish science, technology and seafood microbiology. It is also a valuable resource for government and seafood company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists.

About the Series

Food Biology Series

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science