Shellfish Safety And Quality

S. Shumway; G. Rodrick

ISBN 10: 1845691520 / ISBN 13: 9781845691523

Published by Woodhead, 2009

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Synopsis:

Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection reviews issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters consider microbial, biotoxin, metal and organic contaminants of shellfish. Techniques to reduce contamination are then discussed, such as mitigation of the effects of harmful algal blooms. Chapters also address approaches to managing disease and other methods to improve quality, such as improved packaging methods and reduction of biofouling.

Key Features: reviews the latest research on significant hazards such as microbial and biotoxin contamination; discusses effective management of shellfish safety and quality, including emerging methods; examines improved packaging methods; addresses new approaches to reduce and manage disease; studies biofouling and the shellfish industry.

Contents: Part 1 Shellfish safety: an introduction: Microbial contamination and shellfish safety; Biotoxin contamination and shellfish safety. Part 2 Improving molluscan shellfish safety and quality: Viral contaminants of molluscan shellfish: detection and characterisation; Monitoring viral contamination of molluscan shellfish; Algal toxins and their detection; Monitoring of harmful algal blooms; Mitigation of effects of harmful algal blooms; Modelling as a mitigation strategy for harmful algal blooms; Metals and organic contaminants in bivalve molluscs; Managing molluscan shellfish-borne microbial diseases; Disease and molluscs quality; Hazard analysis and critical control point Programs for raw oyster processing and handling; Biofouling and the shellfish industry. Part 3 Improving crustacean safety and quality: Optimization of crustacean quality through husbandry and adherence to post-harvest standards for processing; Development of vaccines and management of viral diseases of crustaceans; Specific pathogen-free (SPF) shrimp stocks in shrimp farming facilities as a novel method for disease control in crustaceans; Selective breeding of penaeid shrimp. Part 4 Regulation and management of shellfish safety: Legislation, regulation and public confidence in shellfish; Risk management of shell fisheries. Part 5 Post-harvest issues: Molluscan shellfish depuration; Slaughter, storage, transport and packaging of crustaceans; Packaging, storage and transport of molluscan shellfish.

About the Author: Dr Sandra Shumway is a Research Professor at the University of Connecticut, USA. She is Editor of the Journal of Shellfish Research and the Journal of Experimental Marine Biology and Ecology, Founder and co-Editor of Harmful Algae, Past-president of the National Shellfisheries Association, and a Fellow of the American Association for the Advancement of Science.

Dr Gary Rodrick is Professor of Food Science and Human Nutrition at the University of Florida, USA. Well-known for his research on food safety, he is co-Editor of the Food Safety Handbook and serves on the International Advisory Committee for Science-Diliman.

Bibliographic Details

Title: Shellfish Safety And Quality
Publisher: Woodhead
Publication Date: 2009
Binding: Hardcover
Condition: New
Edition: International Edition