Assurance of seafood quality.

Type of monograph: Other

Summary

The document is primarily focused on the application of the HACCP system in the fish industry. It reviews in detail the potential public-health and spoilage hazards of fish and fish products, and discusses the utilisation of HACCP in different types of fish industries. Extract of contents: statistics on seafood-borne diseases; quality aspects associated with seafood (pathogenic bacteria; virus; biotoxins; biogenic amines; parasites; chemicals; spoilage); traditional microbiological quality control; quality assurance (application of the ISO-9000 series and certification); cleaning and sanitation in seafood processing; establishments for seafood processing.

Details

Original title: Assurance of seafood quality.
Record ID : 1996-1970
Languages: English
Subject: Figures, economy
Publication: FAO - Italy/Italy
Publication date: 1995
Collection:
Source: Source: n. 334; 169 p. (21 x 29.7); fig.; phot.; tabl.; index.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product;
Refrigeration and perishable products: economics and statistics
Keywords: Contamination; Chilled food; Microbiology; Quality; Statistics; Seafood; Frozen food; Fish; World; Mollusc; Hygiene; HACCP; Crustacea