Seafood processing and safety

Foods

Volumn 5, Issue 2, 2016, Pages 1-2

  Jahncke, Michael L ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85063865193     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods5020034     Document Type: Editorial

References (8)

1. Food and Drug Administration (FDA). Fish and Fishery Products Hazards and Controls Guidance, 4th ed.; Department of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition: College Park, MD, USA, 2011.
2. National Seafood HACCP Alliance. Hazard Analysis and Critical Control Point Training Curriculum, 5th ed.; National Sea Grant College Program: Silver Spring, MD, USA, 2011.
3. WHO; FAO. Code of Practice for Fish and Fishery Products, 2nd ed.; World Health Organization, Food and Agriculture Organization of the United Nations: Rome, Italy, 2012.
4. Koonse, B. A summary of the United States Food and Drug Administrations; food safety program for imported seafood: One country’s approach. Foods 2016, 5, 31. [CrossRef]
5. Chengchu, L.; Mou, J.; Su, C. Behavior of Salmonella and Listeria monocytogenes in raw Yellow Fin Tuna during cold storage. Foods 2016, 5, 16. [CrossRef]
6. Hicks, D. Seafood safety: The consumer’s role. Foods 2016, submitted.
7. DeWitt, C.A.; Oliveira, A.C.M. Modified atmosphere systems and shelf life extension of fish and fishery products. Foods 2016, submitted.
8. Baker, G. Food safety impacts from post-harvest processing procedures of molluscan shellfish. Foods 2016, 5. [CrossRef]