Fish and shrimp producing industries generate huge amounts of
wastes in form of viscera, scales, waste water, etc. Applications
of microorganisms and/or microbesbased products have contributed
significantly in solving many of these problems associated with
aquaculture and waste management. This book addresses strategies
for control of bacterial infection in farmed aquatic organism
products. It covers: spoilage of fresh fish, microorganisms and
processed seafoods, microbiological safety and quality of processed
shrimps and fish and molecular detection of seafood borne human
pathogenic bacteria.
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