عنوان

Seafood safety and quality /

شابک

1138543004

شابک

1351007548

شابک

1351007556

شابک

1351007564

شابک

9781138543003

شابک

9781351007542

شابک

9781351007559

شابک

9781351007566

عنوان اصلي

Seafood safety and quality /

نام عام مواد

[Book]

نام نخستين پديدآور

editors: Md. Latiful Bari and Koji Yamazaki.

محل نشرو پخش و غیره

Milton :

نام ناشر، پخش کننده و غيره

Chapman and Hall/CRC Press,

تاریخ نشرو بخش و غیره

2018.

نام خاص و کميت اثر

1 online resource (307 pages)

عنوان فروست

Food Biology

متن يادداشت

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,

متن يادداشت

Cover; Half Title; Title Page; Copyright Page; Table of Contents; Preface to the Series; Preface; 1. Seafood Poisoning: Overview; 2. Microbial Safety and Quality Control on Seafood; 3. Food-borne Pathogens Related to Seafood Products; 4. Detection Method of Food-borne Pathogens in Seafood; 5. Control of Pathogens and Spoilage Bacteria on Seafood Products; 6. Viral Diseases Affecting Aquaculture; 7. Prevention and Treatment of Diseases Caused by Fish Pathogens; 8. Predictive Microbiology on Seafood Safety; 9. Fish Parasite: Infectious Diseases Associated with Fish Parasite

متن يادداشت

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

متن يادداشت

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,

متن يادداشت

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,

متن يادداشت

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

متن يادداشت

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

متن يادداشت

seafood-borne pathogens Conclusion References Detection method of food-borne pathogens from seafood Introduction,

متن يادداشت

10. Detection and Control of Fish-borne Parasites11. Seafood Allergy; 12. Scombroid (Histamine) Poisoning Associated with Seafood; 13. Marine Toxins Associated with Seafood-borne Illnesses; 14. Safety Management Systems (Programs) for Seafood; 15. International Control of Seafood Hazards: Regulation and Authorizes; Index

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متن يادداشت

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.

منبع سفارش / آدرس اشتراک

Ingram Content Group

شماره انبار

9781351007542

عنوان

Seafood Safety and Quality.

شماره استاندارد بين المللي کتاب و موسيقي

9781138543003

موضوع مستند نشده

Foodborne diseases.

موضوع مستند نشده

Seafood-- Contamination.

موضوع مستند نشده

Seafood industry-- Safety measures.

موضوع مستند نشده

Seafood-- Microbiology.

موضوع مستند نشده

Foodborne diseases.

موضوع مستند نشده

Seafood-- Contamination.

موضوع مستند نشده

Seafood industry-- Safety measures.

موضوع مستند نشده

Seafood-- Microbiology.

موضوع مستند نشده

TECHNOLOGY & ENGINEERING-- Food Science.

موضوع مستند نشده

TEC-- 012000

شماره

ويراست

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Bari, Md. Latiful, (Mohammad Latiful)

مستند نام اشخاص تاييد نشده

Yamazaki, Koji.

تاريخ عمليات

20200822162812.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y