Abstract
A large variety of seafood species and products are available on the marketplace today. As the demand for seafood products grows, processors are challenged to develop new product forms of high quality and strict safety. This requires an understanding of the potential hazards associated with the species of finfish or shellfish to be processed. This chapter discusses many of the recognized potential hazards and related control strategies for the most common seafood products. The most prominent potential hazards, such as natural toxins, Clostridium botulinum in reduced oxygen packaging, and histamine formation, are presented to introduce the reader to the major food safety considerations and the current approaches to control these hazards.
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© 2012 Springer Science+Business Media, LLC
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Lum, K. (2012). Safety of Fish and Seafood Products. In: Oyarzabal, O., Backert, S. (eds) Microbial Food Safety. Food Science Text Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-1177-2_11
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DOI: https://doi.org/10.1007/978-1-4614-1177-2_11
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Online ISBN: 978-1-4614-1177-2
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