دانلود کتاب Shellfish Safety and Quality

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. Content: Front Matter • Preface • Table of Contents •Part I. Shellfish Safety: An Introduction 1. Microbial Contamination and Shellfish Safety 2. Biotoxin Contamination and Shellfish Safety •Part II. Improving Molluscan Shellfish Safety and Quality 3. Viral Contaminants of Molluscan Shellfish: Detection and Characterisation 4. Monitoring Viral Contamination of Molluscan Shellfish 5. Algal Toxins and Their Detection 6. Monitoring of Harmful Algal Blooms 7. Mitigation of Effects of Harmful Algal Blooms 8. Modelling as a Mitigation Strategy for Harmful Algal Blooms 9. Metals and Organic Contaminants in Bivalve Molluscs 10. Managing Molluscan Shellfish-Borne Microbial Diseases 11. Disease and Mollusc Quality 12. Hazard Analysis and Critical Control Point Programs for Raw Oyster Processing and Handling 13. Biofouling and the Shellfish Industry •Part III. Improving Crustacean Safety and Quality 14. Optimization of Crustacean Quality through Husbandry and Adherence to Post-Harvest Standards for Processing 15. Development of Vaccines and Management of Viral Diseases of Crustaceans 16. Specific Pathogen-Free Shrimp Stocks in Shrimp Farming Facilities as a Novel Method for Disease Control in Crustaceans 17. Selective Breeding of Penaeid Shrimp •Part IV. Regulation and Management of Shellfish Safety 18. Legislation, Regulation and Public Confidence in Shellfish 19. Risk Management of Shellfisheries •Part V. Post-Harvest Issues 20. Molluscan Shellfish Depuration 21. Slaughter, Storage, Transport, and Packaging of Crustaceans 22. Packaging, Storage and Transport of Molluscan Shellfish Index