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Which Would Be the Most Suitable Package for Seafood?

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Flexible Food Packaging

Abstract

A 22: The seafood industry has undergone some very startling changes and yet has in some respects remained the same.

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Additional Reading

  • Adams, J. P. 1983. Processing of seafood in institutional-sized retort pouches. Food Technology 37 (4): 123–127.

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  • Anon. 1988. Three packaging elements combine for seafood CAP. Food Engineering 60 (10): 53–54.

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  • Anon. 1988. Unique fresh fish shipper wins AIMCAL award. Packaging 33 (3): 20.

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  • Anon. 1987. Mackerel works miracles with blood pressure. Prevention 39 (7): 14.

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  • Ballentine, C. 1986. Weighing the risks of the raw bars. FDA Consumer 20 (9): 20–23.

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  • Higashi, G. I. 1985. Foodborne parasites transmitted to man from fish and other aquatic foods. Food Technology (3): 39–69.

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  • Iverson, E. S. 1989. Sushi, sashimi, and sickness: raw fish and parasites. Sea Frontiers 35 (5/6): 176–183.

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  • Mallozzi, A. C. 1990. How safe is our seafood? Good Housekeeping 210 (5): 253–254.

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  • McGinnis, J. A. 1983. Raw food can be a hazard food. Environmental Health 45 (1): 182–185.

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  • Modeland, V. 1989. Fishing for facts on fish safety. FDA Consumer 23 (2): 16–21.

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  • Moon, N. J. et al. 1982. Evaluation of lactic acid bacteria for extending the shelf-life of shrimp. Journal of Food Science 47 (9): 897–900.

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  • Segal, M. 1988. Fish “delicacy” causes botulism illness and death. FDA Consumer 22 (5): 33–34.

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Authors
  1. Arthur Hirsch Ph. D., FAIC
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© 1991 Springer Science+Business Media New York

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Hirsch, A. (1991). Which Would Be the Most Suitable Package for Seafood?. In: Flexible Food Packaging. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3908-7_22

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  • DOI: https://doi.org/10.1007/978-1-4615-3908-7_22

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-442-00609-9

  • Online ISBN: 978-1-4615-3908-7

  • eBook Packages: Springer Book Archive

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