Microbiology of Marine Food Products

Front Matter....Pages i-xiv
Front Matter....Pages 1-1
Microbiology of Finfish and Finfish Processing....Pages 3-17
Microbiology of Bivalve Molluscan Shellfish....Pages 19-39
Microbiology of Crustacea Processing: Crabs....Pages 41-63
Microbiology of Crustacean Processing: Shrimp, Crawfish, and Prawns....Pages 65-87
Microbiology of Mince, Surimi, and Value-Added Seafoods....Pages 89-110
U.S. Seafood Inspection and HACCP....Pages 111-131
Front Matter....Pages 133-133
Indicators and Alternate Indicators of Growing Water Quality....Pages 135-196
Viruses in Seafoods....Pages 197-209
Seafood-Transmitted Zoonoses in the United States: The Fishes, the Dishes, and the Worms....Pages 211-265
Nonindigenous Bacterial Pathogens....Pages 267-284
Indigenous Pathogens: Vibrionaceae....Pages 285-300
Natural Toxins....Pages 301-330
Scombroid Poisoning....Pages 331-351
Front Matter....Pages 353-353
Principles of Pasteurization and Minimally Processed Seafoods....Pages 355-371
Modified Atmosphere Packaging....Pages 373-393
Shellfish Depuration....Pages 395-428
Irradiation....Pages 429-440
Back Matter....Pages 441-450