Shellfish safety and quality
Sandra E. Shumway
Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection reviews issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters consider microbial, biotoxin, metal and organic contaminants of shellfish. Techniques to reduce contamination are then discussed, such as mitigation of the effects of harmful algal blooms. Chapters also address approaches to managing disease and other methods to improve quality, such as improved packaging methods and reduction of biofouling.
Kategorien:
Jahr:
2009
Verlag:
Woodhead Publishing
Sprache:
english
Seiten:
608
ISBN 10:
1845695577
ISBN 13:
9781845695576
Serien:
Woodhead Publishing Series in Food Science, Technology and Nutrition 167
Datei:
PDF, 7.24 MB
IPFS:
,
english, 2009