Over the last decade, interest in seafood products has grown
dramatically. The increasing level of consumer interest has
resulted in a proliferation of research initiatives to understand
the unique properties of seafoods. Microbiology is only one of the
scientific disciplines involved in seafood research, but it is
fundamental to understanding the quality and safety issues that are
important to the seafood industry and consumers. The purpose of
this book is to survey the microbiological characteristics
associated with many of the major seafood commodities and the
changes in the microflora as a result of processing, distribution
and storage.
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