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Table Of Contents

1. CHILLED AND FROZEN RAW FISH
1.2 Initial Microflora
1.3 Processing and its Effects on the Microflora
1.5 Factors Affecting Fresh Fish Spoilage
1.6 Pathogens: Growth and Survival
1.7 Published Microbiological Criteria
1.8 References
2. CHILLED AND FROZEN PREPARED FISH PRODUCTS
2.3 Initial Microflora
2.4 Processing and its Effects on the Microflora
2.6 Pathogens: Growth and Survival
2.7 Published Microbiological Criteria
2.8 References
3. MOLLUSCAN SHELLFISH
3.2 Initial Microflora
3.3 Processing and its Effects on the Microflora
3.5 Pathogens: Growth and Survival
3.6 Published Microbiological Criteria
3.7 References
3.8 Further Reading
4. CRUSTACEAN SHELLFISH
4.2 Initial Microflora
4.3 Processing and its Effects on the Microflora
4.5 Pathogens: Growth and Survival
4.6 Published Microbiological Criteria
4.7 References
4.8 Further Reading
5. CURED, SMOKED AND DRIED FISH
5.2 Initial Microflora
5.3 Processing and its Effects on the Microflora
5.5 Pathogens: Growth and Survival
5.6 Published Microbiological Criteria
5.7 References
5.8 Further Reading
6. FERMENTED FISH
6.3 Processing and its Effects on the Microflora
6.5 Pathogens: Growth and Survival
6.6 References
6.7 Further Reading
7. FISH AND SHELLFISH TOXINS
7.2 Paralytic Shellfish Poisoning (PSP) Toxins
7.4 Amnesic Shellfish Poisoning (ASP) Toxins
7.6 Lipophilic Shellfish Toxins (LST)
7.7 Neurotoxin Shellfish Poisoning (NSP) Toxins
7.10Cyclic imines
7.11Conclusion
7.12References
8. HACCP IN FISH AND SEAFOOD PRODUCT MANUFACTURE
8.3 Stages of a HACCP Study
8.4 Implementation and review of the HACCP plan
8.5 References
9. EC FOOD HYGIENE LEGISLATION
9.2 Legislative Structure
9.3 Regulation (EC) No. 852/2004 on the General Hygiene of Foodstuffs
9.6 Regulation (EC) No. 2073/2005 on Microbiological Criteria for Foodstuffs
9.9 Other Relevant Legislation
9.10 Further Reading
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Microbiology Handbook - Fish and Seafood

Microbiology Handbook - Fish and Seafood

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Published by Han Zhu

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Published by: Han Zhu on Feb 14, 2012
Copyright:Attribution Non-commercial

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04/18/2012

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