ENGLISH

Food Safety in Shrimp Processing

By Laxman Kanduri , Ronald A. Eckhardt , L. Kanduri , R.A. Eckhardt

Book information

Publisher
Wiley-Blackwell
Year
2002
ISBN
0852382707, 9780852382707, 9781405147361
LCC
TX541 .K36 2002
Open Library ID
OL3571072M
Language
english
Format
PDF
Filesize
918 kB (940481 bytes)
Edition
1
Pages
187\187
Time added
2011-08-31 04:54:40

Description

Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever-growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details of how to implement these systems, which are now seens as making an extremely important contribution to the safe production and processing of shrimps. The authors of this book, who have a great deal of practical experience working with industry, and teaching food safety issues, have drawn together a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans, and details of sampling procedures and monitoring plans for organoleptic, physical, chemical and microbiological quality. Food Safety in Shrimp Processing is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.

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