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Microbiology of Marine Food Products

  • Book
  • © 1991

Overview

Editors:
  1. Donn R. Ward

    1. Department of Food Science, North Carolina State University, USA

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    You can also search for this editor in PubMed   Google Scholar

  2. Cameron Hackney

    1. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

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Table of contents (17 chapters)

  1. Front Matter

    Pages i-xiv
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  2. Seafood Quality

    1. Front Matter

      Pages 1-1
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    2. Microbiology of Finfish and Finfish Processing

      • Brian K. Mayer, Donn R. Ward
      Pages 3-17

    3. Microbiology of Bivalve Molluscan Shellfish

      • David W. Cook
      Pages 19-39

    4. Microbiology of Crustacea Processing: Crabs

      • Ralph R. Cockey, Tuu-jyi Chai
      Pages 41-63

    5. Microbiology of Crustacean Processing: Shrimp, Crawfish, and Prawns

      • Russell J. Miget
      Pages 65-87

    6. Microbiology of Mince, Surimi, and Value-Added Seafoods

      • Steven C. Ingham
      Pages 89-110

    7. U.S. Seafood Inspection and HACCP

      • E. Spencer Garrett, Martha Hudak-Roos
      Pages 111-131

  3. Seafood Safety

    1. Front Matter

      Pages 133-133
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    2. Indicators and Alternate Indicators of Growing Water Quality

      • Howard Kator, Martha W. Rhodes
      Pages 135-196

    3. Viruses in Seafoods

      • Marilyn B. Kilgen, Mary T. Cole
      Pages 197-209

    4. Seafood-Transmitted Zoonoses in the United States: The Fishes, the Dishes, and the Worms

      • Thomas L. Deardorff, Robin M. Overstreet
      Pages 211-265

    5. Nonindigenous Bacterial Pathogens

      • John E. Kvenberg
      Pages 267-284

    6. Indigenous Pathogens: Vibrionaceae

      • Gary E. Rodrick
      Pages 285-300

    7. Natural Toxins

      • Sherwood Hall
      Pages 301-330

    8. Scombroid Poisoning

      • Jayne E. Stratton, Steve L. Taylor
      Pages 331-351

  4. Special Processing and Packaging

    1. Front Matter

      Pages 353-353
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    2. Principles of Pasteurization and Minimally Processed Seafoods

      • Cameron R. Hackney, Thomas E. Rippen, Donn R. Ward
      Pages 355-371

    3. Modified Atmosphere Packaging

      • L. E. Lampila
      Pages 373-393

    4. Shellfish Depuration

      • Gary P. Richards
      Pages 395-428
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Keywords

Editors and Affiliations

  • Department of Food Science, North Carolina State University, USA

    Donn R. Ward

  • Department of Food Science and Technology, Virginia Polytechnic Institute and State University, USA

    Cameron Hackney

Bibliographic Information

  • Book Title: Microbiology of Marine Food Products

  • Editors: Donn R. Ward, Cameron Hackney

  • DOI: https://doi.org/10.1007/978-1-4615-3926-1

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1991

  • Hardcover ISBN: 978-0-442-23346-4Published: 31 January 1991

  • Softcover ISBN: 978-1-4613-6751-2Published: 17 October 2012

  • eBook ISBN: 978-1-4615-3926-1Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XIV, 450

  • Topics: Freshwater & Marine Ecology, Food Science, Animal Anatomy / Morphology / Histology

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