Seafood

HACCP and ISO 22000: Application to Foods of Animal Origin

Volumn , Issue , 2009, Pages 360-452

  Arvanitoyannis, Ioannis S ^a   Varzakas, Theodoros H ^b  

^a UNIVERSITY OF THESSALY   (Greece)

^b TEI Kalamata ^*  (Greece)

Author keywords

Diarrhetic shellfish poisoning (DSP); Food associated outbreaks of micro organism causing illness; Global market for seafood products and projected increased demand for fish; Good manufacturing practices (GMPs) and safety and quality assurance systems; Halogenated aromatic hydrocarbons (HAHs); Irradiation or cold pasteurisation and control measures; Seafood widely traded global commodity; Seafood health hazards pre harvest and post harvest risks; Shrimp farming industry important economic sector in many Asian countries; Sous vide technology method for processing value added seafood products

Indexed keywords

EID: 84857995671     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444320923.ch7     Document Type: Chapter

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