F.R 574.92
Microbiology Handbook of Fish and Seafood
By
Rhea Fernandes
Introduction
Fish and seafood are a main source of animal protein in the diet. Because of their health advantages over red meats, the consumption of fish and seafood has increased. Catches can be gathered from seas, rivers and lakes whose water can range from pristine to contaminated. Often contamination is from human and animal sources; thus, fish and seafood can be involved in the transmission of pathogenic microorganisms and toxins. Geographical region, season, and, for fish, whether they are pelagic (surface to mid-water) or demersal (bottom) feeders will influence the numbers and types of microorganisms present on freshly caught seafood.
The Microbiology Handbook- Fish and Seafood consists of the microbiology of seven different product categories: chilled and frozen raw fish, chilled and frozen prepared fish, molluscan shellfish, crustancean shellfish, cured, smoked and dried fish, fermented fish, and fish and shellfish toxins. The second edition of this handbook is a review of the entire book for currency of information. Key changes in this edition are the recent regulatory changes pertaining to food hygiene and microbiological criteria for foodstuffs.
Contents
1 - Chilled and Frozen Raw Fish
2 - Chilled and Frozen Prepared Fish
3 - Molluscan Shellfish
4 - Crustancean Shellfish
5 - Cured, Smoked and Dried Fish
6 - Fermented Fish
7 - Fish and Shellfish Toxins
8 - HACCP in Fish and Seafood Product Manufacture
9 – EU Food Hygiene Legislation
10 – Pathogen Profiles
***For more please Visit the Library***
Prep. /Ayman Ashry
Manage. / Mona Mahmoud
ساحة النقاش