Seafood Safety and Quality

• Main Authors: Bari, Latiful, Yamazaki, Koji
• Format: eBook
• Language: English
• Published: Milton CRC Press 06.08.2018; Taylor & Francis Group
• Edition: 1
• Series: Food Biology Series
• Subjects: Comprehensive Discussions of Cutting Edge Topics; Easy reading; Expert International Authors; Food Microbiology; Foodborne diseases; FOODnetBASE; SCI-TECHnetBASE; Seafood; Seafood industry; Seafood industry-Safety measures; Seafood-Contamination; Seafood-Microbiology; STMnetBASE; Up-To-Date; Useful Index
• ISBN: 0367780852; 9781138543003; 1138543004; 9780367780852
• DOI: 10.1201/9781351007566

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants including heavy metal; allergy, water safety and related topics are discussed. It also addresses the challenges faced by both developed and developing countries to ensure seafood safety in new seafood products and processing technologies, seafood trade, safety of foods derived from biotechnology, microbiological risks, emergence of new and antibioticresistant pathogens, particularly from emerging pathogens, directing research to areas of high-risk, focus intervention and establishment of target risk levels and target diseases or pathogens. The book serves as a comprehensive resource on the seafood borne diseases and a wide variety of responsible etiologic agents, including bacteria, viruses, parasites, seafood toxins, and environmental toxins. It has been written in a simple manner and should promote the efforts of the scientific community to deliver safe seafood for a better health and environment. Seafood poisoning: overview General overview Raw, ready-to-eat, or partially cooked seafood Seafood toxins Shellfish poisoning Allergens Environmental contaminants Microbial contaminants Conclusion References Microbial safety and quality control on seafood Roles of microorganisms in seafood Sources and transmission of microorganisms in seafood Microorganisms in seafood Foodborne diseases in seafood New pathogens and emerging diseases in seafood Microbiological criteria and guideline for seafood safety Microbial quality control on seafood Hygiene and sanitation for seafood processing Hurdle technology for controlling microorganism in seafood Conclusion 　 Food-borne pathogens related to seafood products Introduction Vibrio spp. Salmonella spp. Listeria monocytogenes Clostridium botulinum Histamine-producing bacteria Noro-viruses Other seafood-borne pathogens Conclusion References 　 Detection method of food-borne pathogens from seafood Introduction, Detection method of food-borne pathogens in seafood Basic cultural method for seafood-related pathogens Rapid detection method based on molecular techniques Rapid identification method Conclusion References 　　 Control of pathogens on seafood products Introduction Chemical methods Physical methods Biological methods Hurdle technology Conclusion References 　 Infectious diseases on aquaculture Introduction Viral diseases of salmon and trout Viral diseases of Marine fish Diseases Caused by bacterial pathogens Viral diseases of oyster and shrimp Conclusion References 　 Prevention and control of infection in aquaculture system Introduction Hygiene and sanitation Disinfection of water supplies and waste water Pathogen-free brood stock Health monitoring of hatched fry Vaccination Temperature control Conclusion References 　 Predictive microbiology on seafood safety Introduction Prediction of growth of Listeria monocytogenes in minced tuna Effect of water activity on survival of pathogenic bacteria Use of predictive tools for seafood microbiological safety Conclusion References 　 Fish parasite: Infectious diseases associated with fish parasite Introduction, foodborne illness due to parasites Parasitology and Fish Parasites/ List of fish parasites with their hosts Distribution of Fish Parasites and its diseases Parasites of Aquaculture Water Fishes Infectious diseases associated with fish parasite Sampling procedure to know the disease Fish Parasites and risks to public health Risk based mitigation (risk identification, characterization, mitigation)/ List of fish parasites with their hosts Processing of safe seafood by maintaining quality Economic perception/loss due to fish parasites Consumer perception towards fish parasites affected fish Conclusion References 　 Detection and control of fish borne parasites Introduction Life cycle of fish-borne parasites Classification, characteristics and distribution of most important fish-borne parasites Detection of fish-borne parasites Control or prevention of fish-borne parasites Conclusion References 　 Allergens associated with seafood Introduction Brief pathogenic mechanism in food allergy Current status of food allergy Seafoods causing food allergy Seafoods allergens Cross reactivity of Seafood allergens Conclusion References 　 Scombroid (Histamine) poisoning associated with seafood Introduction, Scombrotoxin Fish Poisoning Toxicological aspects of histamine and other biogenic amines Histamine producing bacteria Histamine accumulation in seafood Risk management Conclusion References 　　 Marine toxins associated with seafood-borne illnesses Introduction about food poisoning implicated in marine toxins Shellfish poisoning Fish poisoning Instrumental analytical methods of marine toxins Conclusion References 　 Safety management systems (programs) for seafood Introduction Importance of food safety management systems Components of a good Food safety management system HACCP as a seafood safety management system Assessing performance of safety management systems Conclusion References 　 International control of seafood hazards: regulation and authorizes Introduction Scientific Criteria and Performance Standards to Control Hazards in Seafood Review of current food safety criteria for seafood Rules and regulations governing fish and seafood safety and quality Conclusion of control systems for fish and seafood References Appendix Md. Latiful Bari is a well-known food safety researcher in Asia, and Koji Yamazaki is a famous Professor of Faculty of Fisheries Sciences at Hokkaido University, Japan. Both have many years' experience of teaching food/fish microbiology to university students, to professionals within the seafood industry and to personnel working in government regulatory bodies. The book is essential reading for all those studying fish science, technology and seafood microbiology. It is also a valuable resource for government and seafood company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists.