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Shellfish Safety and Quality
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- Price:
$269.95$242.96 - Hardback: 384 pages
- Published: February 2009
- ISBN: 978-1-4200779-2-6
- Publisher: CRC Press
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- Edited by S. Shumway, and G. Rodrick.
Shellfish remain a very popular and nutritious food, but consumption may present a particularly high risk to consumers. Edited by leading authorities in the field, this collection reviews hazards the shellfish industry needs to be aware of and steps that can be taken to improve 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.
Table of Contents
Microbial Contamination and Shellfish Safety. Biotoxin Contamination and Shellfish Safety. Detection and Characterization of Viral Contaminants. Detection of Algal Toxins. Metals and Organic Contaminants in Bivalve Molluscs. Monitoring of Harmful Algal Blooms. Control of Harmful Algal Blooms. Monitoring Viral Contamination of Shellfish. Development of Vaccines and Management of Viral Diseases. Disease and Mollusc Quality. Managing Shellfish-Borne Diseases. Biofouling and the Shellfish Industry. Depuration of Molluscan Shellfish and Mild Processing to Improve Safety. Slaughter, Storage, Transport, and Packaging of Crustacean. Legislation, Regulation and the Marketplace.
