Shellfish safety and quality:
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| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Fla. [u.a.]
CRC Press [u.a.]
2009
|
| Series: | Woodhead publishing in food science, technology and nutrition
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| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XX, 591 S., [1] Bl. Ill., graph. Darst. |
| ISBN: | 9781420077926 1420077929 9781845691523 1845691520 |
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MARC
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| 245 | 1 | 0 | |a Shellfish safety and quality |c ed. by Sandra E. Shumway ... |
| 264 | 1 | |a Boca Raton, Fla. [u.a.] |b CRC Press [u.a.] |c 2009 | |
| 300 | |a XX, 591 S., [1] Bl. |b Ill., graph. Darst. | ||
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| 650 | 7 | |a food safety |2 cabt | |
| 650 | 7 | |a seafoods |2 cabt | |
| 650 | 7 | |a food contamination |2 cabt | |
| 650 | 7 | |a microbial contamination |2 cabt | |
| 650 | 7 | |a crustacea |2 cabt | |
| 650 | 7 | |a oysters |2 cabt | |
| 650 | 7 | |a toxins |2 cabt | |
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Record in the Search Index
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| adam_text | Titel: Shellfish safety and quality
Autor: Shumway, Sandra E.
Jahr: 2009
Contents
Contributor contact details ............................................. xiii
Preface ................................................................. xix
Part I Shellfish safety: an introduction
1 Microbial contamination and shellfish safety ................... 3
S. Jones, University of New Hampshire, USA
1.1 Introduction .................................................. 3
1.2 Major microbial contaminants of shellfish ................... 4
1.3 Impacts of microbial contamination of shellfish on human
health ........................................................ 7
1.4 Effects of microbial contamination on the international
shellfish industry ............................................. 10
1.5 Incidence of microbial contamination in shellfish waters ___ 15
1.6 Contamination sources and their identification ............... 20
1.7 Future trends ................................................. 27
1.8 Sources of further information and advice ................... 28
1.9 References and further reading ............................... 28
2 Biotoxin contamination and shellfish safety ..................... 43
H. Hegaret, University of Connecticut, USA, G. H. Wikfors, NOAA
Northeast Fisheries Science Center, USA and S. E. Shumway,
University of Connecticut, USA
2.1 Introduction .................................................. 43
2.2 Origins of phycotoxins ....................................... 47
vi Contents
2.3 Trophic dynamics of phycotoxins in molluscan shellfish ..... 52
2.4 Human health impacts ....................................... 57
2.5 Management responses ....................................... 59
2.6 Economic impacts of harmful algal blooms (HABs) ......... 66
2.7 Conclusions .................................................. 67
2.8 Future trends ................................................. 67
2.9 References and further reading ............................... 68
Part II Improving molluscan shellfish safety and quality
3 Viral contaminants of molluscan shellfish: detection and
characterisation .................................................. 83
A. Bosch and R. M. Pinto, University of Barcelona, Spain and
F. S. Le Guyader, Laboratoire de Microbiologie, France
3.1 Introduction: human enteric viruses and their fate in the
environment .................................................. 83
3.2 Shellfish-borne transmission of virus infections .............. 85
3.3 Effects of viral contamination of molluscs on the international
shellfish industry ............................................. 88
3.4 Methods for detecting viruses in molluscan shellfish and
associated problems .......................................... 89
3.5 Improving detection of molluscan shellfish virus contamination
using new molecular-based methods ......................... 93
3.6 Depuration of viral contaminants in molluscan shellfish ..... 95
3.7 Future trends in virus studies in shellfish .................... 96
3.8 References ................................................... 98
4 Monitoring viral contamination of molluscan shellfish ......... 108
M. Pommepuy, J. C. Le Saux, D. Hervio-Heath and S. F. Le Guyader,
IFREMER, France
4.1 Introduction .................................................. 108
4.2 Identifying sources of pollution .............................. 110
4.3 Identifying the conditions responsible for microbial
contamination of shellfish .................................... 112
4.4 Potential strategies for reducing microbial contamination in
shellfish harvesting areas .................................... 114
4.5 Improving risk management strategies for shellfish
harvesting areas .............................................. 118
4.6 Conclusions and future trends ................................ 120
4.7 References and further reading ............................... 121
5 Algal toxins and their detection ................................. 129
G. Boyer, State University of New York, USA
5.1 Introduction .................................................. 129
5.2 Major algal toxins found in shellfish and their sources ...... 130
Contents vii
5.3 Current methods for detection of algal toxins in shellfish ___ 142
5.4 New techniques and future trends ............................ 153
5.5 References ................................................... 154
6 Monitoring of harmful algal blooms ............................ 162
P. Andersen, Orbicon A/S, Denmark
6.1 Introduction .................................................. 162
6.2 Action plan design ........................................... 164
6.3 Regulation of mandatory harmful algal monitoring
programmes .................................................. 166
6.4 Methods and techniques used to forecast and monitor
harmful algal blooms ........................................ 168
6.5 Future trends ................................................. 170
6.6 Sources of further information and advice ................... 171
6.7 References and further reading ............................... 172
7 Mitigation of effects of harmful algal blooms ................... 175
M. Sengco, Smithsonian Environmental Research Center, USA
7.1 Introduction .................................................. 175
7.2 Novel techniques to mitigate the effects of harmful algal
blooms ....................................................... 177
7.3 Ethos of harmful algal bloom (HAB) control ................ 190
7.4 Future trends ................................................. 190
7.5 Sources of further information and advice ................... 191
7.6 References ................................................... 191
8 Modelling as a mitigation strategy for harmful algal blooms .. 200
J. Blanco, Centro de Investigacions Marinas, Spain
8.1 Introduction .................................................. 200
8.2 Why model the accumulation of toxins in bivalves? ......... 201
8.3 Historical use and development of toxin/toxicity accumulation
models ....................................................... 204
8.4 Models of the kinetics of accumulation and transformation of
toxins in shellfish............................................ 206
8.5 Applications of modelling for improved shellfish safety and
quality ....................................................... 220
8.6 Future trends ................................................. 221
8.7 Sources of further information and advice ................... 222
8.8 References ................................................... 223
9 Metals and organic contaminants in bivalve molluscs .......... 228
W.-X. Wang, HKUST, Hong Kong
9.1 Introduction .................................................. 228
9.2 Metal concentrations in bivalve molluscs .................... 229
9.3 Internal speciation of metals in bivalve molluscs ............ 233
viii Contents
9.4 Exposure routes and application of the kinetic model ........ 234
9.5 Uptake and transfer of metals ................................ 236
9.6 Safety standards .............................................. 240
9.7 Detection, management, and risk assessment ................. 241
9.8 Future trends ................................................. 242
9.9 Acknowledgments ........................................... 243
9.10 References ................................................... 243
10 Managing molluscan shellfish-borne microbial diseases ........ 248
T. Soniat, University of New Orleans, USA (formerly of Nicholls
State University, USA)
10.1 Introduction .................................................. 248
10.2 Microbial indicators and pollution-associated pathogens ..... 249
10.3 Enteric viruses ............................................... 252
10.4 Naturally occurring pathogens ............................... 254
10.5 Pathogens associated with handling, processing, and
distribution ................................................... 257
10.6 Management of pollution-associated pathogens .............. 258
10.7 Management of naturally occurring pathogens ............... 259
10.8 Management of pathogens associated with handling,
processing, and distribution .................................. 261
10.9 Future trends ................................................. 262
10.10 Sources of further information and advice ................... 263
10.11 Acknowledgments ........................................... 263
10.12 References ................................................... 263
11 Disease and mollusc quality ...................................... 270
S. Corbeil, Commonwealth Scientific and Industrial Research
Organisation (CS1RO), Australia and F. C. J. Berthe, Animal Health
and Welfare Unit, Italy
11.1 Introduction .................................................. 270
11.2 Major pathogens and diseases of molluscs causing significant
economic losses in molluscan aquaculture ................... 271
11.3 Diagnostic methods .......................................... 279
11.4 Effects of shellfish disease on the international shellfish
industry ...................................................... 279
11.5 Reducing disease in molluscan aquaculture .................. 281
11.6 Future trends ................................................. 283
11.7 Sources of further information and advice ................... 284
11.8 References ................................................... 285
12 Hazard analysis and critical control point programs for raw
oyster processing and handling .................................. 295
V. Garrido and S. Otwell, University of Florida, USA
12.1 Introduction .................................................. 295
Contents ix
12.2 HACCP for oyster production and safety .................... 298
12.3 HACCP plan for processing of frozen raw oysters ........... 300
12.4 Hazard analysis .............................................. 301
12.5 Identify the critical control points (CCP) .................... 301
12.6 Definition of critical limits (CL) ............................. 306
12.7 Designate monitoring procedures ............................ 306
12.8 Corrective action (CA) ....................................... 309
12.9 Specify verification (and validation) procedures ............. 309
12.10 Specified records ............................................. 310
12.11 References ................................................... 310
Appendix: Annex 1 - examples of HACCP and sanitation records .. 311
13 Biofouling and the shellfish industry ............................ 317
D. I. Watson, University College Cork, Ireland and S. E. Shumway
and R. B. Whitlatch, University of Connecticut, USA
13.1 Introduction .................................................. 317
13.2 Biofouling and shellfish ...................................... 318
13.3 Problems and benefits of biofouling ......................... 320
13.4 Current removal/treatment methods .......................... 325
13.5 Future trends ................................................. 331
13.6 Sources of further information and advice ................... 331
13.7 Acknowledgments ........................................... 332
13.8 References and further reading ............................... 332
Part III Improving crustacean safety and quality
14 Optimization of crustacean quality through husbandry and
adherence to post-harvest standards for processing ............ 339
L. R. D Abramo, J. L. Silva and T. Kim, Mississippi State
University, USA
14.1 Introduction .................................................. 339
14.2 Land (site) selection ......................................... 340
14.3 Water: source, conservation, and preservation of quality ..... 341
14.4 Fertilization and semi-intensive systems ..................... 342
14.5 Formulated feeds, bio-flocs, and intensive pond culture
systems ...................................................... 344
14.6 Substrate ..................................................... 345
14.7 Water quality management ................................... 346
14.8 Collection during harvest .................................... 348
14.9 Harvest and post-harvest treatment ........................... 349
14.10 Safety and quality standards ................................. 350
14.11 Conclusions .................................................. 357
14.12 References ................................................... 357
x Contents
15 Development of vaccines and management of viral diseases of
crustaceans ....................................................... 359
M. C. W. van Hulten, Internet International BV, The Netherlands and
A. C. Barnes and K. N. Johnson, Queensland University, Australia
15.1 Introduction: disease and the foundations for preventative
healthcare in aquaculture ..................................... 359
15.2 Using the RNA interface to target shrimp viruses ............ 365
15.3 Developing vaccines to manage viral disease in shrimp ..... 369
15.4 Using vaccines as part of health management strategies ..... 372
15.5 Future trends ................................................. 375
15.6 Sources of further information and advice ................... 376
15.7 References ................................................... 376
16 Specific pathogen-free shrimp stocks in shrimp farming facilities
as a novel method for disease control in crustaceans ........... 384
D. V. Lightner and R. M. Redman, University of Arizona, USA and
S. Arce and S. M. Moss, The Oceanic Institute, USA
16.1 Introduction .................................................. 384
16.2 The concept of domesticated SPF shrimp: a historical
perspective ................................................... 386
16.3 Events leading to development of Litopenaeus vannamei as
the dominant species in the Americas ........................ 388
16.4 Adaptation of the SPF concept to domesticated shrimp
stocks ........................................................ 392
16.5 International Principles for Responsible Shrimp Farming ___ 397
16.6 Biosecurity and the culture of wild seed/broodstock ......... 413
16.7 Biosecurity through environmental control and best
management practices ........................................ 414
16.8 Conclusions .................................................. 415
16.9 Acknowledgments ........................................... 415
16.10 References and further reading ............................... 416
17 Selective breeding of penaeid shrimp ............................ 425
S. M. Moss and D. R. Moss, Oceanic Institute, USA
17.1 Introduction .................................................. 426
17.2 Selective breeding ........................................... 427
17.3 Conclusions .................................................. 444
17.4 References ................................................... 445
Part IV Regulation and management of shellfish safety
18 Legislation, regulation and public confidence in shellfish ...... 455
C. Askew, Shellfish Association of Great Britain, UK
18.1 Introduction: public confidence in shellfish .................. 455
Contents xi
18.2 Hygiene legislation and public confidence ................... 461
18.3 Environmental legislation for the quality of shellfish growing
waters ........................................................ 462
18.4 Limitations of the regulatory approach ....................... 464
18.5 Self-regulation and good management practice (GMP) ...... 464
18.6 Dietary and health advisories ................................ 465
18.7 Public perception of health benefits and risks associated with
shellfish ...................................................... 469
18.8 Future trends ................................................. 470
18.9 The risk-averse marketplace ................................. 471
18.10 References ................................................... 472
19 Risk management of shellfisheries ............................... 474
L. H. Murray, Food Standards Agency, UK and R. J. Lee, Cefas
Weymouth Laboratory, UK
19.1 Introduction .................................................. 474
19.2 Interaction between public health controls and industry ...... 476
19.3 Identification of need for improved bases for, and application
of, risk management in practice .............................. 476
19.4 Optimising risk management ................................. 476
19.5 Improved application of risk management to microbiological
and biotoxin problems ....................................... 479
19.6 Official and industry roles in risk management .............. 485
19.7 Future trends ................................................. 486
19.8 Interaction of research, legislation and risk management ..... 497
19.9 Shared resources and working together ...................... 500
19.10 Conclusions .................................................. 502
19.11 Sources of further information and advice ................... 502
19.12 References and further reading ............................... 503
Part V Post-harvest issues
20 Molluscan shellfish depuration .................................. 509
K. R. Schneider, J. Cevallos and G. E. Rodrick, University of
Florida, USA
20.1 Introduction .................................................. 509
20.2 Types of depuration plant .................................... 510
20.3 Importance of seawater quality .............................. 511
20.4 Types of seawater treatment ................................. 515
20.5 Rules and guidelines for controlled purification .............. 519
20.6 Depuration plant location, design, and construction .......... 524
20.7 Source of shellfish to be depurated .......................... 526
20.8 Equipment construction and depuration facility design ....... 529
20.9 International depuration ...................................... 535
xii Contents
20.10 Shellfish relaying ............................................ 537
20.11 References and further reading ............................... 538
21 Slaughter, storage, transport, and packaging of crustaceans ... 542
G. J. Flick, L. A. Granata and L. S. Marsh, Virginia Tech, USA
21.1 Introduction .................................................. 542
21.2 Slaughter/cooking ............................................ 543
21.3 Packaging and preservation .................................. 549
21.4 Contaminants ................................................ 552
21.5 Conclusions .................................................. 560
21.6 References ................................................... 561
22 Packaging, storage and transport of molluscan shellfish ....... 568
V. Garrido, Institute of Food and Agricultural Sciences, USA and
G. E. Rodrick, University of Florida, USA
22.1 Introduction .................................................. 568
22.2 Product specification ......................................... 568
22.3 Packaging formats and materials ............................. 569
22.4 Product labeling and tagging ................................. 571
22.5 Product size standards ....................................... 574
22.6 Accepting shellfish shipments ................................ 574
22.7 Conclusions .................................................. 574
22.8 References ................................................... 575
Index ................................................................... 576
|
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| id | DE-604.BV026749452 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T23:18:18Z |
| institution | BVB |
| isbn | 9781420077926 1420077929 9781845691523 1845691520 |
| language | English |
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| physical | XX, 591 S., [1] Bl. Ill., graph. Darst. |
| publishDate | 2009 |
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| spelling | Shellfish safety and quality ed. by Sandra E. Shumway ... Boca Raton, Fla. [u.a.] CRC Press [u.a.] 2009 XX, 591 S., [1] Bl. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead publishing in food science, technology and nutrition shellfish cabt food quality cabt food safety cabt seafoods cabt food contamination cabt microbial contamination cabt crustacea cabt oysters cabt toxins cabt Shumway, Sandra E. edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=022286940&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Shellfish safety and quality shellfish cabt food quality cabt food safety cabt seafoods cabt food contamination cabt microbial contamination cabt crustacea cabt oysters cabt toxins cabt |
| title | Shellfish safety and quality |
| title_auth | Shellfish safety and quality |
| title_exact_search | Shellfish safety and quality |
| title_full | Shellfish safety and quality ed. by Sandra E. Shumway ... |
| title_fullStr | Shellfish safety and quality ed. by Sandra E. Shumway ... |
| title_full_unstemmed | Shellfish safety and quality ed. by Sandra E. Shumway ... |
| title_short | Shellfish safety and quality |
| title_sort | shellfish safety and quality |
| topic | shellfish cabt food quality cabt food safety cabt seafoods cabt food contamination cabt microbial contamination cabt crustacea cabt oysters cabt toxins cabt |
| topic_facet | shellfish food quality food safety seafoods food contamination microbial contamination crustacea oysters toxins |
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