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Microbiology of Marine Food Products [Paperback]

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  • Category: Books (Science)
  • Author:  Ward, Donn R., Hackney, Cameron A.
  • Author:  Ward, Donn R., Hackney, Cameron A.
  • ISBN-10:  1461367514
  • ISBN-10:  1461367514
  • ISBN-13:  9781461367512
  • ISBN-13:  9781461367512
  • Publisher:  Springer
  • Publisher:  Springer
  • Binding:  Paperback
  • Binding:  Paperback
  • Pub Date:  01-Mar-2012
  • Pub Date:  01-Mar-2012
  • SKU:  1461367514-11-SPRI
  • SKU:  1461367514-11-SPRI
  • Item ID: 100832332
  • List Price: $54.99
  • Seller: ShopSpell
  • Ships in: 5 business days
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  • Delivery by: Jul 16 to Jul 18
  • Notes: Brand New Book. Order Now.
1 Seafood Quality.- 1. Microbiology of Finfish and Finfish Processing.- Harvesting and Onboard Handling.- Fishing Vessel Sanitation.- Processing.- Preservatives.- References.- 2. Microbiology of Bivalve Molluscan Shellfish.- Biology of the Bivalves.- Public Health Concerns.- Microflora of Bivalves at Harvest.- Shellstock Harvesting and Handling.- Bivalve Processing.- Heat Processing.- Indicators of Spoilage.- Summary.- References.- 3. Microbiology of Crustacea Processing: Crabs.- Harvest and Utilization.- Microbiological Flora.- Processing and Microbiological Quality Control.- Summary.- References.- 4. Microbiology of Crustacean Processing: Shrimp, Crawfish, and Prawns.- Naturally Occurring Microflofa.- Yeasts, Molds, Fungi, and Viruses.- Microbiological Changes Through the Distribution System.- Microorganisms Associated with Seafood Spoilage.- Microorganisms of Public Health Concern.- Effect of Freezing on Micororganisms.- Retail Handling Procedures.- Simulated Retail Procedures.- Ice-Only Service Cases.- Refrigerated Display Case.- Retail Display Summary.- References.- 5. Microbiology of Mince, Surimi, and Value-Added Seafoods.- Mince.- Surimi.- Value-Added Seafoods.- General Microbiological Aspects of Mince, Surimi, and Value-Added Products.- References.- 6. U.S. Seafood Inspection and HACCP.- Food and Drug Administration (FDA).- U.S. Department of Commerce (USDC).- U.S. Department of Agriculture (USDA).- U.S. Environmental Protection Agency (EPA).- Department of Defense (DOD).- State Seafood Inspection Activities.- Inspection Approaches.- What Is HACCP?.- How Is HACCP Applied?.- HACCP Beyond Microbiology.- HACCP Applications to Marine Food Products.- HACCP Sampling Procedures.- Appendix: Glossary of Terms.- References.- 2 Seafood Safety.- 7. Indicators and Alternate Indicators of Growing Water Quality.- Historical Perspectives.- Emerging Environmental Issues That Question Basic Assumptions.- Sources and Composition of Indicator Organisms in Shellfish Growing Watl3
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