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Rapid Cooling Of Eastern Oysters Crassostrea Virginica Using An On Board Icing Unit To Slow The Growth Of Vibrio Vulnificus And Vibrio Parahaemolyticus
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Book Synopsis Rapid Cooling of Eastern Oysters (Crassostrea Virginica) Using an On-board Icing Unit to Slow the Growth of Vibrio Vulnificus and Vibrio Parahaemolyticus by : Melody Amber Thomas
Download or read book Rapid Cooling of Eastern Oysters (Crassostrea Virginica) Using an On-board Icing Unit to Slow the Growth of Vibrio Vulnificus and Vibrio Parahaemolyticus written by Melody Amber Thomas and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Shellfish Processing and Preservation by : Nalan Gökoğlu
Download or read book Shellfish Processing and Preservation written by Nalan Gökoğlu and published by Springer Nature. This book was released on 2021-01-04 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food. They have economic and ecological importance and have been consumed as food for centuries. Shellfish provide high quality protein with all the dietary amino acids essential for maintenance and growth of the human body. Shellfish are a major component of global seafood production, with shellfish aquaculture rapidly growing in recent years. There are many different processing methods used across the world. Shellfish are very perishable foods and must be preserved just after catching or harvesting. This makes the preservation of seafood a critical issue in terms of quality and human health. To date there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing and Preservation is the first reference work to focus specifically on shellfish, providing comprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species. Individual sections focus on crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters. Cephalopods such as squid and octopus are also covered in depth. For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type. Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish.
Book Synopsis Two Post-harvest Treatments for the Reduction of Vibrio Vulnificus and Vibrio Parahaemolyticus in Eastern Oysters (Crassostrea Virginica) by : Kevin Patrick Melody
Download or read book Two Post-harvest Treatments for the Reduction of Vibrio Vulnificus and Vibrio Parahaemolyticus in Eastern Oysters (Crassostrea Virginica) written by Kevin Patrick Melody and published by . This book was released on 2008 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Low-temperature Post-harvest Processing for Reducing Vibrio Parahaemolyticus and Vibrio Vulnificus in Raw Oysters by : Minjung Chae
Download or read book Low-temperature Post-harvest Processing for Reducing Vibrio Parahaemolyticus and Vibrio Vulnificus in Raw Oysters written by Minjung Chae and published by . This book was released on 2008 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as the leading causes of human gastroenteritis associated with seafood consumption. Human illness caused by consumption of raw oyster contaminated with V. parahaemolyticus and Vibrio vulnificus typically results in reduced sales of oysters and a consequent significant financial burden for the producers. The United States produces more than 27 million pounds of oysters each year with a large portion of them being produced from the coastal water of the Gulf of Mexico. It is estimated that 20 million Americans eat raw shellfish and consumption of raw oyster is responsible for about 95% of all deaths associated with seafood consumption in the U.S., making raw oysters one of the most hazardous seafoods. Several post-harvest processes, including low temperature pasteurization, freezing, high pressure processing and irradiation, have been reported capable of reducing Vibrio contamination in raw oysters. However, most of them require either a significant amount of initial investment or operation costs, and oysters are often killed during processing. Cost-effective post-harvest processing for reducing V. parahaemolyticus in raw oysters without significant adverse effects on the oysters remains to be developed. This study was conducted to determine impacts of low-temperature (15, 10 and 5°C) depuration and frozen storage on reducing V. parahaemolyticus and V. vulnificus in raw oysters. Depuration of the Gulf oyster (Crassostrea virginica) with electrolyzed oxidizing (EO) water (chlorine, 30 ppm; pH 2.82; oxidation-reduction potential, 1,131mV) containing 3% NaCl was found ineffective on reducing both V. parahaemolyticus and V. vulnificus in the oysters. Reductions of V. parahaemolyticus and V. vulnificus in oyster after 48 h of EO water depuration at 22°C were limited to 0.7 and 1.4 log MPN/g, respectively. Depuration with EO water at lower temperatures did not enhance reductions of Vibrio in the oysters. Greater reductions of V. parahaemolyticus (1.2 log MPN/g) and V. vulnificus (2.0 log MPN/g) were observed when the oysters were depurated with artificial seawater (ASW) at room temperature (22°C) for 48 h. Decreasing temperature of ASW to 15°C for depuration significantly increased the reductions of V. parahaemolyticus and V. vulnificus to 2.1 and 2.9 log MPN/g, respectively, after 48 h of process. However, depuration of oyster in ASW at 10 and 5°C were found less effective than at 15°C in reducing Vibrio in the Gulf oysters. An extended depuration with ASW at 15°C for 96 h was capable of achieving 2.6 and 3.3 log MPN/g of reductions of V. parahaemolyticus and V. vulnificus, respectively, in the Gulf oysters. Study of effects of frozen storage at -10, -23 and -30°C on reducing V. parahaemolyticus in raw half-shell Pacific oyster (Crassostrea gigas) found that the population of the bacterium decreased faster in oysters stored at -10 than at -23 or -30°C. Holding half-shell Pacific oyster at -10°C for three months or at -23°C for four months was capable of achieving a greater than 3-log (MPN/g) reduction of V. parahaemolyticus in the Pacific oyster.
Book Synopsis Risk Assessment of Vibrio Parahaemolyticus in Seafood by : World Health Organization
Download or read book Risk Assessment of Vibrio Parahaemolyticus in Seafood written by World Health Organization and published by . This book was released on 2011-01-01 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vibrio parahaemolyticus are common causes of diarrhoeal disease worldwide. These marine micro-organisms, native in estuarine waters globally, concentrate in the gut of filter-feeding molluscan shellfish, such as oysters, clams and mussels. Raw and undercooked seafood, including finfish, represent the principal vehicle of transmission to humans. This volume considers the applicability of an assessment of the public health impact of raw oyster consumption, developed in one country, to assess the public health risk associated with the consumption of raw oysters harvested in other countries where different growing and harvesting scenarios might exist. The approach is also applied to bloody clams and finfish to establish if such a risk assessment can also be adapted to other types of shellfish and finfish. This work is therefore divided in three parts focusing on (i) risk assessment of Vibrio parahaemolyticus in raw oysters, (ii) risk assessment of Vibrio parahaemolyticus in bloody clam and (iii) risk assessment of Vibrio parahaemolyticus in finfish. As well as providing insights on the risks associated with consumption of these commodities, the work also addresses how to make maximum use of existing and/or limited resources. This volume and others in the Microbiological Risk Assessment Series contain information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in the area of microbiological hazards in foods, their impact on human health and food trade and their control.
Book Synopsis Design and Development of a Process Control Temperature System for Eastern Oyster Crassostrea Virginica Research by : Praveen Kolar
Download or read book Design and Development of a Process Control Temperature System for Eastern Oyster Crassostrea Virginica Research written by Praveen Kolar and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Seafood Chilling, Refrigeration and Freezing by : Nalan Gokoglu
Download or read book Seafood Chilling, Refrigeration and Freezing written by Nalan Gokoglu and published by John Wiley & Sons. This book was released on 2015-05-12 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers’ minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.
Author :International Commission on Microbiological Specifications for Foods (ICMSF) Publisher :Springer Science & Business Media ISBN 13 :0387288015 Total Pages :777 pages Book Rating :4.3/5 (872 download)
Book Synopsis Microorganisms in Foods 6 by : International Commission on Microbiological Specifications for Foods (ICMSF)
Download or read book Microorganisms in Foods 6 written by International Commission on Microbiological Specifications for Foods (ICMSF) and published by Springer Science & Business Media. This book was released on 2006-06-18 with total page 777 pages. Available in PDF, EPUB and Kindle. Book excerpt: Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.
Author :John Ryder Publisher :Food & Agriculture Organization of the UN (FAO) ISBN 13 :9789251075111 Total Pages :0 pages Book Rating :4.0/5 (751 download)
Book Synopsis Assessment and Management of Seafood Safety and Quality by : John Ryder
Download or read book Assessment and Management of Seafood Safety and Quality written by John Ryder and published by Food & Agriculture Organization of the UN (FAO). This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This technical paper compiles the state of knowledge on seafood safety and quality with the aim to provide a succinct yet comprehensive resource book to seafood quality and safety managers, including topics on emerging issues such as new pathogens, the impact of climate change on seafood safety, and the changing regulatory framework. After introductory chapters about world fish production, trade, consumption and nutrition, and about the developments in safety and quality systems, the technical paper devotes a chapter to a detailed review of the hazards causing public health concerns in fish and fish products, covering biological (pathogenic bacteria, histamine, viruses, parasites and biotoxins), chemical (veterinary drugs, industrial organic contaminants, environmental inorganic contaminants and allergens) and physical hazards. This is followed by a chapter on seafood spoilage and quality issues, while a further chapter covers the likely impact of climate change on seafood safety. The latter chapter focuses on impacts on microbiological safety and on harmful algal blooms. A further chapter provides a detailed coverage of the implementation and certification of seafood safety systems covering risk mitigation and management tools, with a detailed description of the requirements for the implementation of: good hygiene practices and good manufacturing practices; the Hazard Analysis and Critical Control Points (HACCP) system; and the monitoring programmes to control biotoxins, pathogenic bacteria and viruses and chemical pollutants. It concludes with a section on private labelling and certification schemes. The subsequent chapter details the international framework, covering the World Trade Organization, the Codex Alimentarius Commission, the FAO Code of Conduct for Responsible Fisheries, and the World Organisation for Animal Health. It then presents the regulatory frameworks governing seafood trade in the European Union (Member Organization), the United States of America, Japan, Australia and New Zealand. --Page v.
Book Synopsis Fish and Fishery Products by : Barry Leonard
Download or read book Fish and Fishery Products written by Barry Leonard and published by DIANE Publishing. This book was released on 2011-08 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Book Synopsis Chesapeake Bay Study by : United States. Army. Corps of Engineers. Baltimore District
Download or read book Chesapeake Bay Study written by United States. Army. Corps of Engineers. Baltimore District and published by . This book was released on 1978 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Seafood Processing by : Ioannis S. Boziaris
Download or read book Seafood Processing written by Ioannis S. Boziaris and published by John Wiley & Sons. This book was released on 2014-02-03 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Book Synopsis Seafoods: Chemistry, Processing Technology and Quality by : Fereidoon Shahidi
Download or read book Seafoods: Chemistry, Processing Technology and Quality written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value added products.
Book Synopsis Risk Assessment of Campylobacter Spp. in Broiler Chickens by :
Download or read book Risk Assessment of Campylobacter Spp. in Broiler Chickens written by and published by Food & Agriculture Organization of the UN (FAO). This book was released on 2009 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: "FAO and WHO have undertaken a risk assessment of Campylobacter spp. in broiler chickens as described in this volume. An interpretative summary of that work is described in this volume. This assessment compared the risk for a variety of scenarios and mitigation measures for control of the organism in a range of broiler chicken products. It also includes a review and analysis of current scientific information and a description of the risk model." --Back cover.
Book Synopsis Guide to Foodborne Pathogens by : Ronald G. Labbé
Download or read book Guide to Foodborne Pathogens written by Ronald G. Labbé and published by John Wiley & Sons. This book was released on 2013-07-12 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.
Book Synopsis Seafood Safety by : Institute of Medicine
Download or read book Seafood Safety written by Institute of Medicine and published by National Academies Press. This book was released on 1991-01-01 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxinsâ€"with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply. This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation. A wealth of technical information is presented on the sources of contaminationâ€"microbes, natural toxins, and chemical pollutantsâ€"and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling.
Book Synopsis Assessment of Climate Change for the Baltic Sea Basin by : BACC Author Team
Download or read book Assessment of Climate Change for the Baltic Sea Basin written by BACC Author Team and published by Springer. This book was released on 2010-11-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers an up-to-date overview of the latest scientific findings in regional climate research on the Baltic Sea basin. This includes climate changes in the recent past, climate projections up until 2100 using the most sophisticated regional climate models available, and an assessment of climate change impacts on terrestrial, freshwater and marine ecosystems. The authors demonstrate that the regional climate has already started to change, and will continue to do so.
