Microbiology of Fish and Fishery Products
by Felix, S & F Parthiban
ISBN: 9789354610936
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Imprint : DAYA
Year : 2022
Price : Rs. 6195.00
Biblio : 2018, xii+164., tbls., 25cm
Author Profile
F Parthiban is the Assistant Professor of Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam. He has 10 years of fisheries industrial experience as managers in aquaculture, fish processing, and quality control at Saudi Arabia, Nigeria, and Tanzania and 4 years experience in teaching, research and extension programmes. He has successfully completed internal auditor and lead auditor courses for Food Safety Management System, ISO 22000:2005. He has good expertise in aquatic food proc
About The Book
This book gives the general introduction about the historical evaluation of basic microbiology and food microbiology. The clear understanding on the intrinsic and extrinsic parameter associated with the bacteria growth explains in details. This book individually deal with the spoilage and pathogenic bacteria of chilled, frozen, cured, thermal processed and value added fishery products. The occurrence of indigenous and non-indigenous seafood-borne pathogen such as Vibrio spp., Listeria spp., Clo
Table of Contents
Contents
Foreword v
Message vii
Preface ix
1. Introduction to Food Microbiology 1
2. Parameters Affecting Microbial Growth 9
3. Microorganisms in Fish and Fishery Products 21
4. Food-Borne Pathogens in Fish and Fishery Products 79
5. Other Microbiological Hazards in Fish and Fishery Products 100
6. Techniqes Involved in Study of Microorganisms 142
References 163
