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Seafood Safety and Quality

Series: Food Biology Series
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Seafood Safety and Quality addresses critical public health concerns related to seafood consumption. It reviews major seafood-borne diseases and key safety issues, including microbial agents, fish toxins, contaminants like heavy metals, and allergens. The book also explores challenges faced globally in ensuring seafood safety amidst new products, processing technologies, and emerging pathogens, with an emphasis on research for high-risk areas and interventions.
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Format: Hardback
$44700
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This comprehensive resource suits scientists, food safety professionals, policymakers, and students interested in seafood safety, microbiology, and public health.

Book Hero thinking about your next read

This book discusses major seafood borne diseases and the key safety issues, such as, emerging microbial agents, fish toxins and other contaminants including allergy, heavy metal, and water safety. It is written in such a way so that the reader can easily understand the content that will enhance the continuing global efforts to deliver safe seafood.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Seafood Safety and Quality continues to be a major public health issue, and its importance has escalated to unprecedented levels in recent years. This book reviews major seafood-borne diseases and key safety issues.

In addition, it discusses emerging microbial agents, fish toxins, and other contaminants, including heavy metals; allergy, water safety, and related topics. The book also addresses the challenges faced by both developed and developing countries to ensure seafood safety in new seafood products and processing technologies, seafood trade, safety of foods derived from biotechnology, microbiological risks, and the emergence of new and antibiotic-resistant pathogens, particularly from emerging pathogens.

It directs research to areas of high-risk, focuses on intervention, and establishes target risk levels and target diseases or pathogens. The book serves as a comprehensive resource on seafood-borne diseases and a wide variety of responsible etiologic agents, including bacteria, viruses, parasites, seafood toxins, and environmental toxins.

Written in a simple manner, it should promote the efforts of the scientific community to deliver safe seafood for better health and environment.

Series: Food Biology Series

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  • Seafood Safety and Quality
    Seafood Safety and Quality continues to be a major public health issue, and its importance has escalated to unprecedented levels in recent years. This book reviews major seafood-borne diseases and key safety issues. In addition, it discusses emerging microbial agents, fish toxins, and other contaminants, including heavy metals; allergy, water safety, and related topics. The book also addresses the challenges...
    Hardback
    $44700
    Available
    Ships in 4-6 weeks

Book Details

INFORMATION

ISBN: 9781138543003

Publisher: Taylor & Francis Ltd

Format: Hardback

Date Published: 17 September 2018

Country: United Kingdom

Imprint: CRC Press

Illustration: 44 Tables, black and white; 35 Line drawings, black and white; 8 Halftones, color; 8 Illustrations, color; 35 Illustrations, black and white

Contributors:

  • Edited by Md. Latiful Bari
  • Edited by Koji Yamazaki

Audience: General / adult, Tertiary education

DIMENSIONS

Width: 156.0mm

Height: 234.0mm

Weight: 453g

Pages: 332

Collections

Education & Reference Engineering, Technology & Agriculture Non-Fiction Series: Food Biology Series

About the Author

Md. Latiful Bari is a well-known food safety researcher in Asia, and Koji Yamazaki is a famous Professor of Faculty of Fisheries Sciences at Hokkaido University, Japan. Both have many years' experience of teaching food/fish microbiology to university students, to professionals within the seafood industry and to personnel working in government regulatory bodies. The book is essential reading for all those studying fish science, technology and seafood microbiology. It is also a valuable resource for government and seafood company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists.

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