This item is in: Food Science > Meat, fish and eggs
Shellfish safety and qualityEdited by S E Shumway, University of Connecticut and G E Rodrick, University of Florida, USA
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 167
From a professional shellfish farmer's perspective this is essential review material that is totally current. The authors are all highly respected in the fields they comment upon. Simply required on the shelf in front of you and IS worth the money.
Mr A Legg, Customer
- reviews the latest research on significant hazards such as microbial and biotoxin contamination
- discusses effective management of shellfish safety and quality, including emerging methods
- examines improved packaging methods
- addresses new approaches to reduce and manage disease
- studies biofouling and the shellfish industry
Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality.
Opening chapters provide an overview of the key issues associated with microbial and biotoxin contamination. Parts two and three then address in more detail methods to improve molluscan shellfish and crustacean quality and safety. Chapters focus on detection of algal toxins, monitoring and mitigation of the effects of harmful algal blooms, metals and organic contaminants, biofouling, disease control and selective breeding. Part four reviews legislation, regulation, public confidence in shellfish and risk management. Chapters on post-harvest issues, such as depuration, storage and packaging complete the volume.
With its distinguished editors and international team of experts, Shellfish safety and quality is an essential reference for those in the shellfish industry, managers, policymakers and academics in the field.
ISBN 1 84569 152 0
ISBN-13: 978 1 84569 152 3
January 2009
608 pages 234 x 156mm hardback
£170.00 / US$290.00 / €205.00
Usually dispatched within 24 hours
About the editors
Dr Sandra E. Shumway is a Research Professor at the University of Connecticut, USA. She is Editor of the Journal of Shellfish Research and the Journal of Experimental Marine Biology and Ecology, Founder and co-Editor of Harmful Algae, Past-president of the National Shellfisheries Association, and a Fellow of the American Association for the Advancement of Science.
Dr Gary E. Rodrick is Professor of Food Science and Human Nutrition at the University of Florida, USA. Well-known for his research on food safety, he is co-Editor of the Food Safety Handbook and serves on the International Advisory Committee for Science-Diliman.
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Contents
PART 1 SHELLFISH SAFETY: AN INTRODUCTION
PART 2 IMPROVING MOLLUSCAN SHELLFISH SAFETY AND QUALITY
PART 3 IMPROVING CRUSTACEAN SAFETY AND QUALITY
PART 4 REGULATION AND MANAGEMENT OF SHELLFISH SAFETY
PART 5 POST-HARVEST ISSUES
PART 1 SHELLFISH SAFETY: AN INTRODUCTION
Microbial contamination and shellfish safety
S Jones, University of New Hampshire, USA
- Introduction
- Major microbial contaminants of shellfish
- Impacts of microbial contamination of shellfish on human health
- Effects of microbial contamination on the international shellfish industry
- Incidence of microbial contamination in shellfish waters
- Contamination sources and their identification
- Future trends
- Sources of further information and advice
- References
Biotoxin contamination and shellfish safety
H Hégaret, University of Connecticut, G H Wikfors, NOAA Northeast Fisheries Science Center and S E Shumway, University of Connecticut, USA
- Introduction
- Origins of phycotoxins
- Trophic dynamics of phycotoxins in molluscan shellfish
- Human health impacts
- Management responses
- Economic impacts of harmful algal blooms (HABs)
- Conclusions
- Future trends
- References and further reading
PART 2 IMPROVING MOLLUSCAN SHELLFISH SAFETY AND QUALITY
Viral contaminants of molluscan shellfish: detection and characterisation
A Bosch and R M Pintó, University of Barcelona, Spain and F S Le Guyader, Laboratoire de Microbiologie, France
- Introduction: human enteric viruses and their fate in the environment
- Shellfish-borne transmission of virus infections
- Effects of viral contamination of molluscs on the international shellfish industry
- Methods for detecting viruses in molluscan shellfish and associated problems
- Improving detection of molluscan shellfish virus contamination using new molecular-based methods
- Depuration of viral contaminants in molluscan shellfish
- Future trends in virus studies in shellfish
- References
Monitoring viral contamination of molluscan shellfish
M Pommepuy, J C Le Saux, D Hervio-Heath and S F Le Guyader, IFREMER, France
- Introduction
- Identifying sources of pollution
- Identifying the conditions responsible for microbial contamination of shellfish
- Potential strategies for reducing microbial contamination in shellfish harvesting areas
- Improving risk management strategies for shellfish harvesting areas
- Conclusions and future trends
- References and further reading
Algal toxins and their detection
G Boyer, State University of New York, USA
- Introduction
- Major algal toxins found in shellfish and their sources
- Current methods for detection of algal toxins in shellfish
- New techniques and future trends
- References
Monitoring of harmful algal blooms
P Andersen, Orbicon A/S, Denmark
- Introduction
- Action plan design
- Regulation of mandatory harmful algal monitoring programs
- Methods and techniques used to forecast and monitor harmful algal blooms
- Future trends
- Sources of further information and advice
- References and further reading
Mitigation of effects of harmful algal blooms
M Sengco, Smithsonian Environmental Research Center, USA
- Introduction
- Novel techniques to mitigate the effects of harmful algal blooms
- Ethos of harmful algal bloom (HAB) control
- Future trends
- Sources for further information and advice
- References
Modelling as a mitigation strategy for harmful algal blooms
J Blanco, Centro de Investigacións Mariñas, Spain
- Introduction
- Why model the accumulation of toxins in bivalves? Historical use and development of toxin/toxicity accumulation models
- Models of the kinetics of accumulation and transformation of toxins in shellfish
- Applications of modelling for improved shellfish safety and quality
- Future trends
- Sources of further information and advice
- References
Metals and organic contaminants in bivalve molluscs
W-X Wang, HKUST, Hong Kong
- Introduction
- Metal concentrations in bivalve molluscs
- Internal speciation of metals in bivalve molluscs
- Exposure routes and application of the kinetic model
- Uptake and transfer of metals
- Safety standards
- Detection, management and risk assessment
- Future trends
- Acknowledgements
- References
Managing molluscan shellfish-borne microbial diseases
T Soniat, University of New Orleans, USA (formerly of Nicholls State University, USA)
- Introduction
- Microbial indicators and pollution-associated pathogens
- Enteric viruses
- Naturally occurring pathogens
- Pathogens associated with handling, processing and distribution
- Management of pollution-associated pathogens
- Management of naturally occurring pathogens
- Management of pathogens associated with handling, processing and distribution
- Future trends
- Sources of further information and advice
- Acknowledgements
- References
Disease and molluscs quality
S Corbeil, Commonwealth Scientific and Research Organisation (CSIRO), Australia and F C J Berthe, Animal Health and Welfare Unit, Italy
- Introduction
- Major pathogens and diseases of molluscs causing significant economic losses in molluscan aquaculture
- Diagnostic methods
- Effects of shellfish disease on the international shellfish industry
- Reducing disease in molluscan aquaculture
- Future trends
- Sources of further information and advice
- References
Hazard analysis and critical control point programs for raw oyster processing and handling
V Garrido and S Otwell, University of Florida, USA
- Introduction
- HACCP for oyster production and safety
- HACCP plan for processing of frozen raw oysters
- Hazard analysis
- Identify the critical control points (CCP)
- Define the critical limits (CL)
- Designate monitoring procedures
- Corrective action (CA)
- Specify verifications (and validation) procedures
- Specified records
- References
- Appendix: Annex 1 - examples of HACCP and sanitation records
Biofouling and the shellfish industry
D I Watson University College Cork, Ireland, S E Shumway and R B Whitlatch, University of Connecticut, USA
- Introduction
- Biofouling and shellfish
- Problems and benefits of biofouling
- Current removal/treatment methods
- Future trends
- Sources of further information and advice
- Acknowledgements
- References and further reading
PART 3 IMPROVING CRUSTACEAN SAFETY AND QUALITY
Optimization of crustacean quality through husbandry and adherence to post-harvest standards for processing
L R D’Abramo, J L Silva and T Kim, Mississippi State University, USA
- Introduction
- Land (site) selection
- Water source, conservation, and preservation of quality
- Fertilization and semi-intensive systems
- Formulated feeds, bio-flocs, and intensive pond culture systems
- Substrate
- Water quality management
- Collection during harvest
- Harvest and post harvest treatment
- Safety and quality standards
- Conclusions
- References
Development of vaccines and management of viral diseases of crustaceans
M C W van Hulten, Intervet International BV, The Netherlands and A C Barnes and K N Johnson, Queensland University, Australia
- Introduction: disease and the foundations for preventative healthcare in aquaculture
- Using the RNA interface to target shrimp viruses
- Developing vaccines to manage viral disease in shrimp
- Using vaccines as part of health management strategies
- Future trends
- Sources of further information and advice
- References
Specific pathogen-free shrimp stocks in shrimp farming facilities as a novel method for disease control in crustaceans
D V Lightner and R M Redman, University of Arizona and S Arce and S M Moss, Oceanic Institute, USA
- Introduction
- The concept of domesticated SPF shrimp: a historical perspective
- Events leading to development of Litopenaeus vannamei as the dominant species in the Americas
- Adaptation of the SPF concept to domesticated shrimp stocks
- International principles for responsible shrimp farming
- Biosecurity and the culture of wild seed/broodstock
- Biosecurity through environmental control and best management practices
- Conclusions
- Acknowledgements
- References
Selective breeding of penaeid shrimp
S M Moss and D R Moss, Oceanic Institute, USA
- Introduction
- Selective breeding
- Conclusions
- References
PART 4 REGULATION AND MANAGEMENT OF SHELLFISH SAFETY
Legislation, regulation and public confidence in shellfish
C Askew, Shellfish Association of Great Britain, UK
- Introduction: public confidence in shellfish
- Hygiene legislation and public confidence
- Environmental legislation for the quality of shellfish growing waters
- Limitations of the regulatory approach
- Self-regulation and good management practice (GMP)
- Dietary and health advisories
- Public perception of health benefits and risks associated with shellfish
- Future trends
- The risk-averse marketplace
- References
Risk management of shellfisheries
L H Murray, Food Standards Agency and R J Lee, Cefas Weymouth Laboratory, UK
- Introduction
- Interaction between public health controls and industry
- Identification of the need for improved bases for, and application of, risk management in practice
- Optimizing risk management
- Improved application of risk management to microbiological and biotoxin problems
- Official and industry roles in risk management
- Future trends
- Interaction of research, legislation and risk management
- Shared resources and working together
- Conclusions
- Sources of further information and advice
- References
PART 5 POST-HARVEST ISSUES
Molluscan shellfish depuration
K R Schneider, J Cevallos and G E Rodrick, University of Florida, USA
- Introduction
- Types of depuration plants
- Importance of seawater quality
- Types of seawater treatment
- Rules and guidelines for controlled purification
- Depuration plant location, design and construction
- Source of shellfish to be depurated
- Equipment construction and depuration facility design
- International depuration
- Shellfish relaying
- References
Slaughter, storage, transport and packaging of crustaceans
G J Flick, L A Granata and L S Marsh, Virginia Tech, USA
- Introduction
- Slaughter/cooking
- Packaging and preservation
- Contaminants
- Conclusions
- References
Packaging, storage and transport of molluscan shellfish
V Garrido, Institute of Food and Agricultural Sciences and G E Rodrick, University of Florida, USA
- Introduction
- Product specification
- Packaging formats and materials
- Product labeling and tagging
- Product size standards
- Accepting shellfish shipments
- Conclusions
- References