Microbial Safety of Fishery Products

List of Contributors

Preface

Objectives and Requirements for the Marlceting of Safe and Wholesome Fish and Fishery Products

Introduction

Principles of Production of Safe, Wholesome Foods

Plant Sanitation

Sources of Contamination and Public Health Hazards

Essential Requirements for Safe Processing

Assessment of Satisfactory Performance

Priorities for Allocation of Resources in a Developing Industry

International Criteria of Acceptance

Control at the Source

Summary

Current Status of the Sanitary Quality of Fishery Products in the Western Hemisphere

Education

Definition and Objectives of Plant Sanitation

Modern Meaning of Sanitation

Sanitation Results

Freshness and Spoilage—Changes in Composition

Quality Protection of Marine Commodities

Minimum Sanitary Requirements

Important Points of Sanitation Practices

The Role of Regulatory Agencies

Canadian Agencies

United States Agencies: USDC, FDA

Private Sectors

Fishery Resources of the Caribbean and Their Potential

Major Fishing Zones

Ecological Environments

Potential Resources

References

Prospects of the World's Fishery Resources, with Emphasis on the Western Hemisphere

Introduction

Major Trends

The Resources

Legal, Political, and Institutional Considerations

References

Microbiological Considerations in the Handling and Processing of Molluskan Shellfish

Shellfishing Methods and Processing

Microbiological Laboratory Methods and Standards

Epidemiology and Shellfish

References

Microbiological Considerations in the Handling and Processing of Crustacean Shellfish

Introduction

Refrigeration of Shrimp without Direct Contact with Ice

Experimentally Frozen Samples

Comparison of Laboratory-Frozen and Commercially Frozen Samples

Immersion Freezing on Trawlers

References

Microbiological Considerations in the Handling of Raw Fin Fish

A Quick Look at Spoilage Bacteria

A Quick Look at the Fish

Fish Can Spoil from Both Outer and Inner Surfaces

Treatment of Fish after Landing

Summary

Microbiology of Prepared and Precooked Fishery Products

Shrimp

Crabmeat

References

Microbiology of Cured and Fermented Fish

Class of Cured and Fermented Fishery Products

Microbiology of Fresh Fish and Fish Spoilage

Dried Fish

Salted Fish

Marinades—Herring Tidbits

Smoked Fish

Fish Sausages

Fermented Fish

Food-Poisoning Outbreaks

Summary

References

Programs of Sanitary Control: Canned Seafood Products

Salmon Control Plan

Maine Sardine Plan

California Fish Cannery Inspection Program

Other Voluntary Programs

Conclusion

Sanitary Considerations in the Production of Fish Protein Concentrate

Text

U. S. Salmonella Control Program Relating to Fishmeal

Text

References

Enzymic Aspects of Nutritional, Flavor, and Sanitary Qualities of Fish Products

Text

References

Some Toxins Occurring Naturally in Marine Organisms

Shellfish Poisoning

Ciguatera Poisoning

Puffer Fish Poisoning

Oyster (Venerupin) Poison

References

Human Parasites Transmissible by Seafood—and Related Problems

Introduction

Parasites Transmissible to Man in Seafoods

Cestodes

Nematodes

Chemical Changes in Seafoods from Parasitism

Discussion and Conclusions

References

Closiridium botulinum in Fishery Products

Isolation and Characteristics of the Culture

The Microbe

Toxin Resistance and Mutants

Prevention and Treatment of Foods

References

Vibrio parahaemolyticus

Text

References

Enteric Pathogens in Estuary Waters and Shellfish

Introduction

Methods

Results: Salmonellae and Enteroviruses in Estuary Waters

Discussion

References

Sanitary State of Fish and Fishery Products in Developing Countries of the Eastern Caribbean

Definition

Preliminary Aspects of Sanitation on the Vessel

Sanitary and Safety Aspects in the Processing

Microbiological Aspects

Conclusion

Setting Up a Sanitary and Microbiological Control Program for Fishery Products—Role of Fishery Inspection

Objectives

Setting Up a Program

Regulatory Control of Fishery Products by the U. S. Food and Drug Administration

Text

Control of Prepared Fishery Products in Industry

Methods and Facilities

Summary

Aflatoxins as Contaminants of Feeds, Fish, and Foods

Conclusion

References

Activities of the Center for Disease Control in Public Health Problems Related to the Consumption of Fish and Fishery Products

Reported Foodborne Outbreaks

Staphylococcal Intoxication

Salmonellosis

Botulism

Infectious Hepatitis

Vibrio parahaemolyticus Infection

Shigellosis

Clostridium perfringens, Bacillus cereus, and Enterococcal Foodborne Illnesses

Poisonous

Chemical Poisonings

Conclusion

References

Production and Conservation of Fish and Shellfish in Puerto Rico

Text

Author Index

Subject Index