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Improving Farmed Fish Quality and Safety

Improving Farmed Fish Quality and Safety Book
Author : Øyvind Lie
Publisher : Elsevier
Release : 2008-08-20
ISBN : 1845694929
Language : En, Es, Fr & De

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Book Description :

Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics. The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling. With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field. Reviews safety and quality issues in farmed fish and presents methods to improve product characteristics Discusses contaminants, persistent organic pollutants and veterinary drug residues and methods for their reduction and control Addresses important quality issues, genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality

Managing Food Safety Risks in the Agri Food Industries

Managing Food Safety Risks in the Agri Food Industries Book
Author : Jan Mei Soon,Richard Baines
Publisher : CRC Press
Release : 2013-10-23
ISBN : 1466509511
Language : En, Es, Fr & De

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Book Description :

Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops, livestock, and aquatic organisms. Managing Food Safety R

Shellfish Safety and Quality

Shellfish Safety and Quality Book
Author : Sandra E. Shumway,Gary E Rodrick
Publisher : Elsevier
Release : 2009-01-28
ISBN : 1845695577
Language : En, Es, Fr & De

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Book Description :

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. 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

New Technologies in Aquaculture

New Technologies in Aquaculture Book
Author : Gavin Burnell,Geoff Allan
Publisher : Elsevier
Release : 2009-07-30
ISBN : 1845696476
Language : En, Es, Fr & De

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Book Description :

With wild stocks declining due to over-fishing, aquaculture will have a more significant role to play in meeting future demand for fresh fish. Developments in research continue to lead to improvements in aquaculture production systems, resulting in increased production efficiency, higher product quality for consumers and a more sustainable industry. New technologies in aquaculture reviews essential advances in these areas. Part one focuses on the genetic improvement of farmed species and control of reproduction, with chapters on genome-based technologies in aquaculture research, selective breeding and the production of single sex and sterile populations, among other topics. Parts two and three review key issues in health, diet and husbandry, such as the control of viral and parasitic diseases, diet and husbandry techniques to improve disease resistance, advances in diets for particular fish species and the impact of harmful algal bloom on shellfisheries aquaculture. Chapters in Parts three and four then examine the design of different aquaculture production systems, including offshore technologies, tank-based recirculating systems and ponds, and key environmental issues, such as the prediction and assessment of the impact of aquaculture. Concluding chapters focus on farming new species. With its well-known editors and distinguished international team of contributors, New technologies in aquaculture is an essential purchase for professionals and researchers in the aquaculture industry. Reviews recent advances in improvements in aquaculture production Focuses on the genetic improvement and reproduction of farmed species, including genome-based technologies Discusses key health issues, including advances in disease diagnosis, vaccine development and other emerging methods to control pathogens in aquaculture

Handbook of Seafood Quality Safety and Health Applications

Handbook of Seafood Quality  Safety and Health Applications Book
Author : Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara
Publisher : John Wiley & Sons
Release : 2011-06-15
ISBN : 9781444347760
Language : En, Es, Fr & De

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Book Description :

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Seafood research from fish to dish

Seafood research from fish to dish Book
Author : J.B. Luten,C. Jacobsen,K. Bekaert,A. Saebø,J. Oehlenschläger
Publisher : Wageningen Academic Publishers
Release : 2006-08-28
ISBN : 9086860052
Language : En, Es, Fr & De

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Book Description :

In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer's demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental slaughter techniques are also discussed. Consumer's knowledge, perception and need for information about seafood are discussed. Topics such as shelf life and microbial quality of seafood are covered in a range of contributions. Inactivation of micro organisms or biopreservation of seafood are included. Attention is paid to the development of the Quality Index Method for the evaluation of the quality of fresh fish and products. The characterisation and the quality of processed by-products are also presented. The presence of trace elements and organic contaminants in variety of seafood products is highlighted. Finally, several contributions regarding advanced methodologies to determine the quality of seafood are presented. This book will be of interest to anybody concerned with quality and safety of fish throughout the entire chain from catch to consumer.

Biology of Farmed Fish

Biology of Farmed Fish Book
Author : Kenneth D. Black,A. D. Pickering
Publisher : CRC PressI Llc
Release : 1998
ISBN :
Language : En, Es, Fr & De

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Book Description :

The volume ends with a non-generic chapter which describes the biology of key warm-water species and examines many of the issues raised in earlier chapters in the context of a rapidly expanding industry. This is a book for researchers, postgraduate students and professionals working on any aspect of fish biology or aquaculture.

FAO Fisheries Report

FAO Fisheries Report Book
Author : Expert Consultation on International Fish Trade
Publisher :
Release : 2004
ISBN :
Language : En, Es, Fr & De

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Book Description :

Environmental Effects on Seafood Availability Safety and Quality

Environmental Effects on Seafood Availability  Safety  and Quality Book
Author : E. Grazyna Daczkowska-Kozon,Bonnie Sun Pan
Publisher : CRC Press
Release : 2016-04-19
ISBN : 9781439803288
Language : En, Es, Fr & De

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Book Description :

An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions. Environmental Effects on Seafood Availability, Safety, and Quality Issues discusses a variety of factors, both intrinsic and extrinsic to the marine environment, and their potential to influence the availability of finfish/shellfish, their nutritional value, quality attributes, and the safety issues at the time of capture. It also covers the handling of newly caught finfish/shellfish aboard the fishing vessel. Edited by experts, with contributions from scientists and practitioners in marine biology/ecology and seafood applied sciences, the book examines direct, short term or indirect, long-term implications on seafood safety and quality caused by seawater pollution/contamination destabilizing marine habitats. It also covers the cumulative effects of toxic compounds in finfish and shellfish tissues and the effects of overfishing such as dead zones, toxic algal blooms, and jellyfish explosions. In addition to the harmful effects of overfishing and environmental pollution/contamination to the productivity and well-being of seafood resources and marine ecosystems in general, the book details how the capture fisheries also suffer from climate change, affecting fish migrations and the stocks accessibility. Overexploitation, overpopulation, and improper human activities result in destruction, shrinkage, fragmentation, and pollution of the natural habitat of marine life, especially the spawning ground. Interdisciplinary in nature, this book elucidates the environmental limitations, the abiotic, biotic, and anthropogenic factors affecting the catch, and the influence of global warming. It offers a smart way to understand and properly use seafood resources in order to maintain sustainable availability of the capture and culture of seafood resources, especially under the contingency of global warming.

The State of World Fisheries and Aquaculture 2004

The State of World Fisheries and Aquaculture 2004 Book
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release : 2004
ISBN : 9789251051771
Language : En, Es, Fr & De

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Book Description :

This biennial report sets out a comprehensive review of world fisheries and aquaculture, as well as examining selected policy issues including capture-based aquaculture, labour standards, fisheries management and CITES, trade issues, depleted stocks recovery, deep-water fisheries, production forecasts to 2030, fisheries subsidies, and fishing capacity. Findings include that developments in world fisheries and aquaculture during recent years have continued to follow the trends that were already becoming apparent at the end of the 1990s, with capture fisheries production stagnating, aquaculture output expanding and growing concerns with regard to safeguarding the livelihoods of fishers and the sustainability of both commercial catches and the aquatic ecosystem from which they are extracted.

Hong Kong

Hong Kong Book
Author : N.A
Publisher :
Release : 2009
ISBN :
Language : En, Es, Fr & De

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Book Description :

Private Standards and Certification in Fisheries and Aquaculture

Private Standards and Certification in Fisheries and Aquaculture Book
Author : Food and Agriculture Organization,Sally Washington,Lahsen Ababouch
Publisher : Food & Agriculture Org
Release : 2011
ISBN :
Language : En, Es, Fr & De

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Book Description :

This report analyses the two main types of private standards, namely ecolabels and food safety and quality standards, their impact on fish trade and their implications for a range of stakeholders.

Progress in Fish Vaccinology

Progress in Fish Vaccinology Book
Author : Paul J. Midtlyng
Publisher : S Karger Ag
Release : 2005
ISBN :
Language : En, Es, Fr & De

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Book Description :

This volume gives a comprehensive update on recent developments in fish vaccinology and the potential and current use of vaccines in modern fish farming. Among the topics presented in 25 overview articles and original contributions are: new findings on immune mechanisms in fish and crustaceans update on bacterial and viral vaccines for farmed fish overview of adjuvant technology and mechanisms causing adverse effects bath immunisation using ultrasound, and oral vaccination methods development of recombinant, live and DNA vaccines for fish critical assessment of regulatory standards and tests immunological control of reproduction The book will be an indispensable aid and source of up-to-date information for fish health professionals, managers in the aquaculture industry, and industrial researchers working in the field of fish immunology, vaccine development and disease control worldwide.

Hong Kong 2007

Hong Kong 2007 Book
Author : N.A
Publisher :
Release : 2007
ISBN : 9789620203749
Language : En, Es, Fr & De

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Book Description :

Hong Kong 2005

Hong Kong 2005 Book
Author : N.A
Publisher :
Release : 2006
ISBN :
Language : En, Es, Fr & De

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Book Description :

State of the World Fisheries and Aquaculture 2014

State of the World Fisheries and Aquaculture 2014 Book
Author : Food and Agriculture Organization
Publisher : Food & Agriculture Org
Release : 2014-06-15
ISBN : 9789251082751
Language : En, Es, Fr & De

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Book Description :

FAO's The State of World's Fisheries and Aquaculture presents a world review of fisheries and aquaculture including trends and statistics. This year's publication presents trends in fish production, consumption and trade, as well FAO's "Blue Growth" initiative, which represents a coherent framework for the sustainable integrated and socio-economically sensitive management of oceans and wetlands. Other themes highlighted include the role of aquaculture in improving nutrition, the importance of reducing post-harvest losses in small-scale fisheries and challenges and opportunities for utilization of fisheries by-products.

Interactions Between Aquaculture and Capture Fisheries

Interactions Between Aquaculture and Capture Fisheries Book
Author : General Fisheries Council for the Mediterranean (Food and Agriculture Organization of the United Nations). Committee on Aquaculture. Session,Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release : 2005
ISBN : 9789251053782
Language : En, Es, Fr & De

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Book Description :

Explores the main issues dealing with interactions between aquaculture and capture fisheries using the existing knowledge at Adriatic basin level. Includes discussions of: local fishing communities (i.e. competition for coastal area use), the impact of aquaculture on local aquatic resources (i.e. genetic pollution, exotic species introduction, pathology spreads), market competition, quality of product, mechanisms to control and prevent competition as well as existing agreements. Also incoudes three case studies on blue fin tuna, eel and shellfish culture.