Food Safety In Shrimp Processing

Author : Laxman Kanduri
Publisher : John Wiley & Sons
ISBN 13 : 1405147369
Total Pages : 184 pages
Book Rating : 4.61/5 ( download)

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Download or read book Food Safety in Shrimp Processing written by Laxman Kanduri and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever-growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details of how to implement these systems, which are now seens as making an extremely important contribution to the safe production and processing of shrimps. The authors of this book, who have a great deal of practical experience working with industry, and teaching food safety issues, have drawn together a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans, and details of sampling procedures and monitoring plans for organoleptic, physical, chemical and microbiological quality. Food Safety in Shrimp Processing is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.

Author : Fereidoon Shahidi
Publisher : CRC Press
ISBN 13 : 1000160084
Total Pages : 288 pages
Book Rating : 4.86/5 ( download)

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Download or read book Seafood Safety, Processing, and Biotechnology written by Fereidoon Shahidi and published by CRC Press. This book was released on 2020-08-19 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments. The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.

Author : H. Allan Bremner
Publisher : CRC Press
ISBN 13 : 9780849315404
Total Pages : 536 pages
Book Rating : 4.09/5 ( download)

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Download or read book Safety and Quality Issues in Fish Processing written by H. Allan Bremner and published by CRC Press. This book was released on 2002-08-13 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this major new book summarizes important new research on improving quality in fish processing.

Author : Barry Leonard
Publisher : DIANE Publishing
ISBN 13 : 143798746X
Total Pages : 476 pages
Book Rating : 4.61/5 ( download)

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Download or read book Fish and Fishery Products written by Barry Leonard and published by DIANE Publishing. This book was released on 2011-08 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.

Author : Ioannis S. Boziaris
Publisher : John Wiley & Sons
ISBN 13 : 1118346211
Total Pages : 516 pages
Book Rating : 4.11/5 ( download)

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Download or read book Seafood Processing written by Ioannis S. Boziaris and published by John Wiley & Sons. This book was released on 2014-02-03 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Abdul Hannan
Publisher : Springer Nature
ISBN 13 : 9811915660
Total Pages : 278 pages
Book Rating : 4.66/5 ( download)

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Download or read book Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide written by Md. Abdul Hannan and published by Springer Nature. This book was released on 2022-05-30 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Joint FAO/WHO Codex Alimentarius Commission
Publisher : Bernan Press(PA)
ISBN 13 :
Total Pages : 54 pages
Book Rating : 4.9Q/5 ( download)

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Download or read book Recommended International Code of Practice for Shrimps Or Prawns written by Joint FAO/WHO Codex Alimentarius Commission and published by Bernan Press(PA). This book was released on 1980 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Roy E. Martin
Publisher : CRC Press
ISBN 13 : 9781566765466
Total Pages : 834 pages
Book Rating : 4.63/5 ( download)

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Download or read book Fish Inspection, Quality Control, and HACCP written by Roy E. Martin and published by CRC Press. This book was released on 1998-05-18 with total page 834 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by world government and industry experts, this book focuses on the application of new seafood inspection systems that ensure the public health while providing a reasonable environment for business. International trade has experienced very dynamic developments over the last few years, including new international trade agreements and new approaches in food safety inspection. The focus has shifted from traditional end product inspection to modern, preventive methods. Covering all aspects of the industry, Fish Inspection, Quality Control, and HACCP: A Global Focus aids readers in providing the safest possible high quality seafood to the ever-demanding public.

Author : V. Prakash
Publisher : Academic Press
ISBN 13 : 012800620X
Total Pages : 536 pages
Book Rating : 4.07/5 ( download)

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Download or read book Regulating Safety of Traditional and Ethnic Foods written by V. Prakash and published by Academic Press. This book was released on 2015-11-25 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Author : James C. Cato
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251042144
Total Pages : 82 pages
Book Rating : 4.44/5 ( download)

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Download or read book Seafood Safety written by James C. Cato and published by Food & Agriculture Org.. This book was released on 1998 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seventy percent of the world's catch of fish and fishery products is consumed as food. Fish and shellfish products represent 15.6 percent of animal protein supply and 5.6 percent of total protein supply on a worldwide basis. Developing countries account for almost 50 percent of global fish exports. Seafood-borne disease or illness outbreaks affect consumers both physically and financially, and create regulatory problems for both importing and exporting countries. Seafood safety as a commodity cannot be purchased in the marketplace and government intervenes to regulate the safety and quality of seafood. Theoretical issues and data limitations create problems in estimating what consumers will pay for seafood safety and quality. The costs and benefits of seafood safety must be considered at all levels, including the fishers, fish farmers, input suppliers to fishing, processing and trade, seafood processors, seafood distributors, consumers and government. Hazard Analysis Critical Control Point (HACCP) programmes are being implemented on a worldwide basis for seafood. Studies have been completed to estimate the cost of HACCP in various shrimp, fish and shellfish plants in the United States, and are underway for some seafood plants in the United Kingdom, Canada and Africa. Major developments within the last two decades have created a set of complex trading situations for seafood. Current events indicate that seafood safety and quality can be used as non-tariff barriers to free trade. Research priorities necessary to estimate the economic value and impacts of achieving safer seafood are outlined at the consumer, seafood production and processing, trade and government levels. An extensive list of references on the economics of seafood safety and quality is presented.