Assessment and Management of Seafood Safety and Quality

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dc.creatorHuss, H.H.; Ababouch, L.; Gram, L.
dc.date2023-10-12T07:34:52Z
dc.date2023-10-12T07:34:52Z
dc.date2003
dc.date2020-11-10T18:08:55.0000000Z
dc.date.accessioned2026-06-27T20:54:08Z
dc.descriptionThis paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed descrip tion of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use of microbiological criteria, the use of the HACCP approach to target quality aspects other than safety matters, predictive microbiology, traceability and examples of food safety objectives complete the document.
dc.format239
dc.formatapplication/pdf
dc.identifier9251049548
dc.identifier0429-9345
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/Y4743E
dc.identifierhttp://www.fao.org/3/a-y4743e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/207785
dc.languageEnglish
dc.relationFAO Fisheries Technical Paper
dc.relation0429-9345 - T444
dc.rightsFAO
dc.titleAssessment and Management of Seafood Safety and Quality
dc.titleAssessment and Management of Seafood Safety and Quality
dc.typeBook (series)

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