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In recent years, consumption ofseafood products has risen
dramatically. Howev er, along with the growth inconsumption, there
has beengrowingenthusiasm for efforts to improve the qualityand the
perceived safety of seafoods. This has culminated in'the debate on
"Mandatory Seafood Inspection." While quality and safety are the
principal issues behind the inspection debate, microbiology is one
of the principal sciences associated with quality and safety. All
foodcommodities have their owndistinctive microbiology.However, of
all the food commodities, seafoods have one ofthe most, ifnot the
most, diverse and complex microbiologies. Unlike meat or poultry
products where only a few species are represented in each group,
the term seafoods encompasses hundreds ot genera and species.
Concems associated with mollusks are often quite differ ent from
those associated with finfish or crustaceans. Other factors
contributing to the microbiological complexity are the range of
environmental habitat (freshwater to saltwater; tropical waters to
arctic waters; pelagic swimmers to sessile bottom dwellers) and
processing practices (iced fresh products to com mercially sterile
canned products; hand labor to mechanized processes). This
bookprovides acomprehensiveexaminationofmicrobiological quality and
safety concems of seafood from harvest through processing. Many of
the chapters are the mostcomprehensive reviews to date.
Aconcertedeffort has been made to incorporate discussions on topics
that are both timely and timeless."
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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