Microbiology Handbook of Fish and Seafood

Contents: Foreword. Introduction. 1. Chilled and frozen raw fish. 2. Chilled and frozen prepared fish products. 3. Molluscan shell fish. 4. Crustacean Shell fish. 5. Cured smoked and dried fish. 6. Fermented fish. 7. Fish and Shell fish toxins. 8. HACCP in fish and seafood product manufacture. 9. EU food Hygiene legislation. 10. Pathogen profiles. Index.

The Microbiology Handbook Fish and seafood is one in a series of MedTech’s Food sciences Handbooks: others include Dairy products, and Meat products. This book endeavours to provide the reader with an easy-to-use reference to microorganisms in fish and seafood.

This handbook remains topical and features recent development in fish and seafood processing that can influence the nature and scope of growth and survival of microorganisms in these products, and hazards associated with them. The products include:

Chilled and Frozen raw fish
Chilled and frozen prepared fish
Molluscan shellfish
Crustacean Shellfish
Cured, smoked and dried fish
Fermented fish
Fish and Shellfish toxins.

This book also incorporates the new Commission Regulations on hygiene for foodstuffs and specific hygiene rules for food of animal origin, as well as microbiological criteria for foodstuffs, and new fish and shellfish toxins Lipophilic Shellfish toxins, Azaspiracids, Cyclic lmines, Gymnodimines, Spirolides, Pinnatoxins and Pteriatoxins.

This book remains a valuable source of information for microbiologists and food scientists responsible for food safety.