Microbial Safety of Fishery Products
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Microbial Safety of Fishery Products discusses the many aspects of the safety of marine products from a microbiological and toxicological standpoint. This book emphasizes the objectives and requirements for the marketing of safe and wholesome fish and fishery products; status of the sanitary quality of fishery products in the Western Hemisphere; and fishery resources of the Caribbean and their potential. The microbiological considerations in the handling and processing of molluskan shellfish; microbiology of prepared and precooked fishery products; and some toxins occurring naturally in marine organisms are also elaborated. This text likewise covers the enteric pathogens in estuary waters and shellfish; control of prepared fishery products in industry; and aflatoxins as contaminants of feeds, fish, and foods. This publication is a good reference for food scientist and nutritionists researching on the sanitary quality of fishery products.
Table of Contents
List of Contributors
Preface
Objectives and Requirements for the Marlceting of Safe and Wholesome Fish and Fishery Products
Introduction
Principles of Production of Safe, Wholesome Foods
Plant Sanitation
Sources of Contamination and Public Health Hazards
Essential Requirements for Safe Processing
Assessment of Satisfactory Performance
Priorities for Allocation of Resources in a Developing Industry
International Criteria of Acceptance
Control at the Source
Summary
Current Status of the Sanitary Quality of Fishery Products in the Western Hemisphere
Education
Definition and Objectives of Plant Sanitation
Modern Meaning of Sanitation
Sanitation Results
Freshness and Spoilage—Changes in Composition
Quality Protection of Marine Commodities
Minimum Sanitary Requirements
Important Points of Sanitation Practices
The Role of Regulatory Agencies
Canadian Agencies
United States Agencies: USDC, FDA
Private Sectors
Fishery Resources of the Caribbean and Their Potential
Major Fishing Zones
Ecological Environments
Potential Resources
References
Prospects of the World's Fishery Resources, with Emphasis on the Western Hemisphere
Introduction
Major Trends
The Resources
Legal, Political, and Institutional Considerations
References
Microbiological Considerations in the Handling and Processing of Molluskan Shellfish
Shellfishing Methods and Processing
Microbiological Laboratory Methods and Standards
Epidemiology and Shellfish
References
Microbiological Considerations in the Handling and Processing of Crustacean Shellfish
Introduction
Refrigeration of Shrimp without Direct Contact with Ice
Experimentally Frozen Samples
Comparison of Laboratory-Frozen and Commercially Frozen Samples
Immersion Freezing on Trawlers
References
Microbiological Considerations in the Handling of Raw Fin Fish
A Quick Look at Spoilage Bacteria
A Quick Look at the Fish
Fish Can Spoil from Both Outer and Inner Surfaces
Treatment of Fish after Landing
Summary
Microbiology of Prepared and Precooked Fishery Products
Shrimp
Crabmeat
References
Microbiology of Cured and Fermented Fish
Class of Cured and Fermented Fishery Products
Microbiology of Fresh Fish and Fish Spoilage
Dried Fish
Salted Fish
Marinades—Herring Tidbits
Smoked Fish
Fish Sausages
Fermented Fish
Food-Poisoning Outbreaks
Summary
References
Programs of Sanitary Control: Canned Seafood Products
Salmon Control Plan
Maine Sardine Plan
California Fish Cannery Inspection Program
Other Voluntary Programs
Conclusion
Sanitary Considerations in the Production of Fish Protein Concentrate
Text
U. S. Salmonella Control Program Relating to Fishmeal
Text
References
Enzymic Aspects of Nutritional, Flavor, and Sanitary Qualities of Fish Products
Text
References
Some Toxins Occurring Naturally in Marine Organisms
Shellfish Poisoning
Ciguatera Poisoning
Puffer Fish Poisoning
Oyster (Venerupin) Poison
References
Human Parasites Transmissible by Seafood—and Related Problems
Introduction
Parasites Transmissible to Man in Seafoods
Cestodes
Nematodes
Chemical Changes in Seafoods from Parasitism
Discussion and Conclusions
References
Closiridium botulinum in Fishery Products
Isolation and Characteristics of the Culture
The Microbe
Toxin Resistance and Mutants
Prevention and Treatment of Foods
References
Vibrio parahaemolyticus
Text
References
Enteric Pathogens in Estuary Waters and Shellfish
Introduction
Methods
Results: Salmonellae and Enteroviruses in Estuary Waters
Discussion
References
Sanitary State of Fish and Fishery Products in Developing Countries of the Eastern Caribbean
Definition
Preliminary Aspects of Sanitation on the Vessel
Sanitary and Safety Aspects in the Processing
Microbiological Aspects
Conclusion
Setting Up a Sanitary and Microbiological Control Program for Fishery Products—Role of Fishery Inspection
Objectives
Setting Up a Program
Regulatory Control of Fishery Products by the U. S. Food and Drug Administration
Text
Control of Prepared Fishery Products in Industry
Methods and Facilities
Summary
Aflatoxins as Contaminants of Feeds, Fish, and Foods
Conclusion
References
Activities of the Center for Disease Control in Public Health Problems Related to the Consumption of Fish and Fishery Products
Reported Foodborne Outbreaks
Staphylococcal Intoxication
Salmonellosis
Botulism
Infectious Hepatitis
Vibrio parahaemolyticus Infection
Shigellosis
Clostridium perfringens, Bacillus cereus, and Enterococcal Foodborne Illnesses
Poisonous
Chemical Poisonings
Conclusion
References
Production and Conservation of Fish and Shellfish in Puerto Rico
Text
Author Index
Subject Index
Product details
- No. of pages: 350
- Language: English
- Copyright: © Academic Press 1973
- Published: January 28, 1973
- Imprint: Academic Press
- eBook ISBN: 9781483271583
About the Editors
C. O. Chichester
H. D. Graham
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