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Fish and fish products

  • Chapter
Micro-Organisms in Foods

Abstract

Finfish and shellfish are second only to meat and poultry as staple animal protein foods for most of the world. The range of fish products is very large and includes foods prepared by a broad spectrum of both traditional and modern food technology methods. In some countries (e.g. Japan), fish are the principal source of protein. In the past two decades there has been an extensive expansion in finfish and shellfish production due to improved methodology for the location and capture of fish, developments in aquaculture, and a soaring world demand for seafood. The world demand is expected to exceed supply during the late 1990s. As a result of over-fishing, a number of the most popular species are already in short supply and this has led to significant price increases which, in turn, have stimulated world trade, increased the variety of species in international commerce, and encouraged innovations in aquaculture.

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ICMSF. (1998). Fish and fish products. In: Micro-Organisms in Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5307-6_3

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