Assessment And Management Of Seafood Safety And Quality

Author : H.H. Huss
Publisher : Daya Books
Page : 248 pages
File Size : 53,5 Mb
Release : 2007
Category : Fishery processing
ISBN : 8170355079

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Assessment and Management of Seafood Safety and Quality by H.H. Huss Pdf

This paper compiles the state of knowledge on fish safety and quality with the view of providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed description of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) System and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability, and examples of food safety objectives complete the document.

Author : Food and Agriculture Organization of the,Food and Agriculture Organization of the United Nations
Publisher : Fao
Page : 248 pages
File Size : 45,5 Mb
Release : 2007-12
Category : Technology & Engineering
ISBN : 9256049546

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Assessment and Management of Seafood Safety and Quality by Food and Agriculture Organization of the,Food and Agriculture Organization of the United Nations Pdf

This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. It provides a detailed review of the hazards that cause public health concerns in fish and fish products. (Also available in English)

Author : Hans Henrik Huss,Lahsen Ababouch,Lone Gram,Food and Agriculture Organization of the United Nations
Publisher : FAO
Page : 248 pages
File Size : 45,7 Mb
Release : 2004
Category : Business & Economics
ISBN : UOM:39015060921767

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Assessment and Management of Seafood Safety and Quality by Hans Henrik Huss,Lahsen Ababouch,Lone Gram,Food and Agriculture Organization of the United Nations Pdf

This paper brings together current knowledge on fish safety and quality issues. Topics discussed include: a summary of world fish production and consumption; developments in safety and quality systems and a review of public health hazards regarding fish and fish products; risk mitigation and management tools, including requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system, and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants; the use of the HACCP approach to target other non-safety quality issues; predictive microbiology, traceability, and examples of food safety objectives.

Author : John Ryder,I. Karunasagar,Lahsen Ababouch
Publisher : Food & Agriculture Organization of the UN (FAO)
Page : 0 pages
File Size : 42,5 Mb
Release : 2014
Category : Fishery processing
ISBN : 9251075115

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Assessment and Management of Seafood Safety and Quality by John Ryder,I. Karunasagar,Lahsen Ababouch Pdf

This technical paper compiles the state of knowledge on seafood safety and quality with the aim to provide a succinct yet comprehensive resource book to seafood quality and safety managers, including topics on emerging issues such as new pathogens, the impact of climate change on seafood safety, and the changing regulatory framework. After introductory chapters about world fish production, trade, consumption and nutrition, and about the developments in safety and quality systems, the technical paper devotes a chapter to a detailed review of the hazards causing public health concerns in fish and fish products, covering biological (pathogenic bacteria, histamine, viruses, parasites and biotoxins), chemical (veterinary drugs, industrial organic contaminants, environmental inorganic contaminants and allergens) and physical hazards. This is followed by a chapter on seafood spoilage and quality issues, while a further chapter covers the likely impact of climate change on seafood safety. The latter chapter focuses on impacts on microbiological safety and on harmful algal blooms. A further chapter provides a detailed coverage of the implementation and certification of seafood safety systems covering risk mitigation and management tools, with a detailed description of the requirements for the implementation of: good hygiene practices and good manufacturing practices; the Hazard Analysis and Critical Control Points (HACCP) system; and the monitoring programmes to control biotoxins, pathogenic bacteria and viruses and chemical pollutants. It concludes with a section on private labelling and certification schemes. The subsequent chapter details the international framework, covering the World Trade Organization, the Codex Alimentarius Commission, the FAO Code of Conduct for Responsible Fisheries, and the World Organisation for Animal Health. It then presents the regulatory frameworks governing seafood trade in the European Union (Member Organization), the United States of America, Japan, Australia and New Zealand. --Page v.

Author : Nuno F. Soares,António A. Vicente,Cristina M. A. Martins
Publisher : John Wiley & Sons
Page : 194 pages
File Size : 42,8 Mb
Release : 2016-03-07
Category : Technology & Engineering
ISBN : 9781118965078

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Food Safety in the Seafood Industry by Nuno F. Soares,António A. Vicente,Cristina M. A. Martins Pdf

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to implement ISO 22000 or FSSC 22000 in the seafood manufacturing industry. Concise and highly practical, this book comprises: a presentation of seafood industry and its future perspectives the description of the main hazards associated to seafood (including an annexe featuring the analysis of notifications related with such hazards published by Rapid Alert System for Food and Feed - RASFF) interpretation of ISO 22000 clauses together with practical examples adapted to the seafood manufacturing industry the presentation of the most recent food safety scheme FSSC 22000 and the interpretation of the additional clauses that this scheme introduces when compared to ISO 22000 This practical guide is a valuable resource for seafood industry quality managers, food technologists, managers, consultants, professors and students. This book is a tool and a vehicle for further cooperation and information interchange around seafood safety and food safety systems. QR codes can be found throughout the book; when scanned they will allow the reader to contact the authors directly, know their personal views on each chapter and even access or request more details on the book content. We encourage the readers to use the QR codes or contact the editors via e-mail ([email protected]) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content.

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 220 pages
File Size : 42,8 Mb
Release : 2007
Category : Business & Economics
ISBN : 9251058083

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Sixth World Congress on Seafood Safety, Quality and Trade by Food and Agriculture Organization of the United Nations Pdf

Fish and fish products are among the most traded food commodities: close to 40 percent by volume ends up in international markets. Yet around three-quarters of fish exports finish up in just three markets: the European Union, Japan and the United States of America. China is an increasingly important player both as an exporter and an importer. Consumers expect that the fish they have access to will be safe and of acceptable quality, regardless of where they are produced or ultimately consumed. This has given rise to issues regarding fish quality and safety, international trade, risk analysis and harmonization of standards. These and other issues are addressed in this document. Series: FAO Fisheries Proceedings

Author : Dhingra
Publisher : Unknown
Page : 128 pages
File Size : 52,8 Mb
Release : 2023
Category : Electronic
ISBN : 9798887150673

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Management of Seafood Safety and Quality by Dhingra Pdf

Author : Institute of Medicine,Food and Nutrition Board,Committee on Evaluation of the Safety of Fishery Products
Publisher : National Academies Press
Page : 449 pages
File Size : 45,8 Mb
Release : 1991-01-01
Category : Medical
ISBN : 9780309043878

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Seafood Safety by Institute of Medicine,Food and Nutrition Board,Committee on Evaluation of the Safety of Fishery Products Pdf

Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxinsâ€"with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply. This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation. A wealth of technical information is presented on the sources of contaminationâ€"microbes, natural toxins, and chemical pollutantsâ€"and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling.

Author : Md. Latiful Bari,Koji Yamazaki
Publisher : CRC Press
Page : 234 pages
File Size : 48,8 Mb
Release : 2018-08-06
Category : Science
ISBN : 9781351007542

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Seafood Safety and Quality by Md. Latiful Bari,Koji Yamazaki Pdf

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.

Author : Ioannis S. Boziaris
Publisher : John Wiley & Sons
Page : 516 pages
File Size : 49,5 Mb
Release : 2014-02-03
Category : Technology & Engineering
ISBN : 9781118346211

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Seafood Processing by Ioannis S. Boziaris Pdf

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

Author : Md. Latiful Bari,Koji Yamazaki
Publisher : CRC Press
Page : 332 pages
File Size : 53,8 Mb
Release : 2018-08-06
Category : Science
ISBN : 9781351007559

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Seafood Safety and Quality by Md. Latiful Bari,Koji Yamazaki Pdf

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.

Author : Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi
Publisher : Academic Press
Page : 1160 pages
File Size : 48,9 Mb
Release : 2023-03-28
Category : Technology & Engineering
ISBN : 9780323902090

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Food Safety Management by Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi Pdf

Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply

Author : Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara
Publisher : John Wiley & Sons
Page : 632 pages
File Size : 54,7 Mb
Release : 2011-06-15
Category : Technology & Engineering
ISBN : 9781444347760

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Handbook of Seafood Quality, Safety and Health Applications by Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara Pdf

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Author : Sanja Vidaček
Publisher : Elsevier Inc. Chapters
Page : 1192 pages
File Size : 49,5 Mb
Release : 2013-11-01
Category : Technology & Engineering
ISBN : 9780128056479

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Food Safety Management by Sanja Vidaček Pdf

Global total production of fish, mollusks and crustaceans has been continuously increasing from the beginning of the century, and at the same time, seafood is continuously being associated with a number of foodborne outbreaks. Food safety challenges differ by region, due to differences in income level, diets, local conditions, and government infrastructures. Important biological causative agents of seafood-borne illnesses in the last decade have been histamine, caliciviruses, marine biotoxins and Vibrio spp. The contamination of seafood by environmental and aquaculture chemicals has also been a public health concern. The hazards are differently assessed in the primary production (aquaculture) and in the seafood processing industry, where the level of risk additionally depends on a type of product. For protection of public health and ensuring safety of food entering the food chain, food safety principles should be efficiently applied by all parties in the food chain. Food safety regulation should be harmonized over the world with the aim of easier and undisrupted international trade of goods.

Author : Daniela Borda,Anca I. Nicolau,Peter Raspor
Publisher : CRC Press
Page : 395 pages
File Size : 52,5 Mb
Release : 2017-10-30
Category : Technology & Engineering
ISBN : 9781351646796

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Trends in Fish Processing Technologies by Daniela Borda,Anca I. Nicolau,Peter Raspor Pdf

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry. It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF) treatment and minimally heat processing combined with microwave (MW) and radio-frequency (RF). It provides references to food safety management systems and food safety & quality indicators for processed fish in order to achieve an adequate level of protection. Quality aspects and molecular methods for the assessment of fish and fish products integrity are introduced. Fish products reformulation trends based on sustainability principles that tackles the reduction of salt content and the use of natural antimicrobials are presented. Innovative packaging solutions for fish products are explored, detailing intelligent packaging with freshness and time-temperature indicators, applications of modified packaging atmosphere, antimicrobial bio-nanocomposite packaging materials and biodegradable edible films used as primary fish packaging. In addition to covering the current advancements in fish processing the book discusses fraud, adulteration, fair trade practices, traceability and the need for added value, clean and sustainable processing in the fish chain.