Food-Borne Pathogens in Seafood and Their Control

Handbook of Seafood Quality, Safety and Health Applications

Volumn , Issue , 2010, Pages 195-205

  Bagenda, Dominic Kasujja ^a   Yamazaki, Koji ^b  

^a FUTURE UNIVERSITY HAKODATE   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Biological methods of controlling pathogens in seafood; Chemical and physical methods controlling food borne pathogens in seafood; Current trends, in seafood borne pathogen control; Global trade, seafood transportation extended storage and increased handling; Globalization and increasing demand for declining fisheries resources extension of seafood distribution chains; Histamine poisoning, ingestion of foods with high levels of histamine and vasoactive amines and compounds; Listeria monocytogenes, a gram positive bacillus causing listeriosis; Pathogen, biological agent causing disease or illness to its host; Seafood safety food borne pathogens in seafood and their control; Use of high hydrostatic pressure (HHP) or electric shock treatments

Indexed keywords

EID: 84885551094     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444325546.ch16     Document Type: Chapter

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