Post Harvest Processing Packaging And Inspection Of Frozen Shrimp A Practical Guide

Author : Md. Abdul Hannan,Kazi Ahsan Habib,A. M. Shahabuddin,Md. Ariful Haque,Mohammad Bodrul Munir
Publisher : Springer Nature
Page : 278 pages
File Size : 55,7 Mb
Release : 2022-05-30
Category : Technology & Engineering
ISBN : 9789811915666

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Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide by Md. Abdul Hannan,Kazi Ahsan Habib,A. M. Shahabuddin,Md. Ariful Haque,Mohammad Bodrul Munir Pdf

The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.

Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Page : 372 pages
File Size : 54,9 Mb
Release : 2020-10-09
Category : Technology & Engineering
ISBN : 9789251331705

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Code of Practice for Fish and Fishery Products by Food and Agriculture Organization of the United Nations,World Health Organization Pdf

The Codex Alimentarius, “the food code”, has a fundamental role in protecting consumers all around the world and ensuring fair practices in food trade. The Code of Practice for Fish and Fishery Products is the essential reference point for technical guidance on the harvesting, processing, transport and sale of fish and fishery products.

Author : Ian Dore
Publisher : Springer
Page : 222 pages
File Size : 55,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781468482737

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An Illustrated Guide to Shrimp of the World by Ian Dore Pdf

One Purpose and Structure.- Two Identifying Shrimp.- Three The Shrimp Encyclopedia.- Four The Illustrated Guide.- Five Specifications for Processing Shrimp.- Six Resources and Further Reading.- Indexes.- General Index.- Index of Scientific Names.- Index of Common, Commercial and F.A.O. Names.- Combined Index.

Author : International Finance Corporation
Publisher : World Bank Publications
Page : 487 pages
File Size : 55,7 Mb
Release : 2020-07-06
Category : Technology & Engineering
ISBN : 9781464815492

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Food Safety Handbook by International Finance Corporation Pdf

The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.

Author : Food and Agriculture Organization of the United Nations
Publisher : London : Fishing News (Books)
Page : 316 pages
File Size : 50,6 Mb
Release : 1971
Category : Fish culture
ISBN : UCSD:31822013221767

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Fish Inspection and Quality Control by Food and Agriculture Organization of the United Nations 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 : 48,5 Mb
Release : 1991-02-01
Category : Medical
ISBN : 9780309103749

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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 : Zelasney, J. ; Ford, A, ; Westlund, L. ; Ward, A. and Riego Peñarubia, O. eds.
Publisher : Food and Agriculture Organization of the United Nations
Page : 186 pages
File Size : 47,8 Mb
Release : 2020-06-01
Category : Technology & Engineering
ISBN : 9789251323502

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Securing sustainable small-scale fisheries: Showcasing applied practices in value chains, post-harvest operations and trade by Zelasney, J. ; Ford, A, ; Westlund, L. ; Ward, A. and Riego Peñarubia, O. eds. Pdf

The SSF Guidelines recognize the right of fishers and fishworkers, acting both individually and collectively, to improve their livelihoods through value chains, post-harvest operations and trade. To achieve this, the Guidelines recommend building capacity of individuals, strengthening organizations and empowering women; reducing post-harvest losses and adding value to small-scale fisheries production; and facilitating sustainable trade and equitable market access. This document includes nine studies showcasing applied practices and successful initiatives in support of enhancing small-scale fisheries value chains, post-harvest operations and trade, based on the recommendations contained in the SSF Guidelines. Cases presented have been chosen on the basis that they can be emulated elsewhere by small-scale fishery proponents including, but not limited to, national administrations, non-governmental organizations, civil society organizations, private enterprises, development agencies and intergovernmental bodies. An analysis of enabling conditions as well as related challenges and opportunities are discussed in each case. The document supports the 2030 Agenda for Sustainable Development – specifically SDG 14.b: “provide access for small-scale artisanal fishers to marine resources and markets”; and SDG 2.3: “by 2030 double the agricultural productivity and the incomes of small-scale food producers, particularly women, indigenous peoples, family farmers, pastoralists and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets and opportunities for value addition and non-farm employment”.

Author : P J Fellows
Publisher : Elsevier
Page : 928 pages
File Size : 53,8 Mb
Release : 2009-06-22
Category : Technology & Engineering
ISBN : 9781845696344

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Food Processing Technology by P J Fellows Pdf

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

Author : Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi
Publisher : Academic Press
Page : 1160 pages
File Size : 46,9 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 : John Ryder,I. Karunasagar,Lahsen Ababouch
Publisher : Food & Agriculture Organization of the UN (FAO)
Page : 0 pages
File Size : 54,7 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 : FAO
Publisher : Food and Agriculture Organization of the United Nations
Page : 224 pages
File Size : 48,9 Mb
Release : 2020-06-01
Category : Technology & Engineering
ISBN : 9789251326923

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The State of World Fisheries and Aquaculture 2020 by FAO Pdf

The 2020 edition of The State of World Fisheries and Aquaculture has a particular focus on sustainability. This reflects a number of specific considerations. First, 2020 marks the twenty-fifth anniversary of the Code of Conduct for Responsible Fisheries (the Code). Second, several Sustainable Development Goal indicators mature in 2020. Third, FAO hosted the International Symposium on Fisheries Sustainability in late 2019, and fourth, 2020 sees the finalization of specific FAO guidelines on sustainable aquaculture growth, and on social sustainability along value chains. While Part 1 retains the format of previous editions, the structure of the rest of the publication has been revised. Part 2 opens with a special section marking the twenty fifth anniversary of the Code. It also focuses on issues coming to the fore, in particular, those related to Sustainable Development Goal 14 and its indicators for which FAO is the “custodian” agency. In addition, Part 2 covers various aspects of fisheries and aquaculture sustainability. The topics discussed range widely, from data and information systems to ocean pollution, product legality, user rights and climate change adaptation. Part 3 now forms the final part of the publication, covering projections and emerging issues such as new technologies and aquaculture biosecurity. It concludes by outlining steps towards a new vision for capture fisheries. The State of World Fisheries and Aquaculture aims to provide objective, reliable and up-to-date information to a wide audience – policymakers, managers, scientists, stakeholders and indeed everyone interested in the fisheries and aquaculture sector.

Author : Gustavo V. Barbosa-Cánovas,Bilge Altunakar,Danilo J. Mejía-Lorío
Publisher : Food & Agriculture Org.
Page : 88 pages
File Size : 43,7 Mb
Release : 2005
Category : Business & Economics
ISBN : 9251052956

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Freezing of Fruits and Vegetables by Gustavo V. Barbosa-Cánovas,Bilge Altunakar,Danilo J. Mejía-Lorío Pdf

This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.

Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 1088 pages
File Size : 52,7 Mb
Release : 2007-07-16
Category : Technology & Engineering
ISBN : 9781420017373

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Handbook of Food Preservation by M. Shafiur Rahman Pdf

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Author : K. K. Balachandran
Publisher : Unknown
Page : 454 pages
File Size : 50,6 Mb
Release : 2016-01-01
Category : Technology & Engineering
ISBN : 9351241602

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Postharvest Technology of Fish and Fish Products by K. K. Balachandran Pdf

Author : Christopher L. Delgado
Publisher : WorldFish
Page : 236 pages
File Size : 40,9 Mb
Release : 2003
Category : Electronic books
ISBN : 9780896297258

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Fish to 2020 by Christopher L. Delgado Pdf

The seemingly inexhaustible oceans have proved to be finite after all. Capture of wild fish have leveled off since the mid-1980s, and many stocks of fish are fished so heavily that their future is threatened. And yet the world's appetite for fish has continued to increase, particularly as urban populations and incomes grow in developing countries. Aquaculture--fish farming--has arrived to meet this increased demand. Production of fish from aquaculture has exploded in the past 20 years and continues to expand around the world. But will aquaculture be sufficient to provide affordable fish to the world over the next 20 years? And what environmental and poverty problems will aquaculture face as it expands? Using a state-of-the-art computer model of global supply and demand for food and feed commodities, this book projects the likely changes in the fisheries sector over the next two decades. As prices for most food commodities fall, fish prices are expected to rise, reflecting demand for fish that outpaces the ability of the world to supply it. The model shows that developing countries will consume and produce a much greater share of the world's fish in the future, and trade in fisheries commodities will also increase. The authors show the causes and implications of these and other changes, and argue for specific actions and policies that can improve outcomes for the poor and for the environment.