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Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation / / Nuno Soares, Cristina Martins, Antonio Vicente
| Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation / / Nuno Soares, Cristina Martins, Antonio Vicente |
| Autore | Soares Nuno <1975-> |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (197 pages) |
| Disciplina | 363.19/29 |
| Collana | THEi Wiley ebooks. |
| Soggetto topico |
Seafood industry - Quality control
Seafood industry - Safety measures Seafood - Quality control Seafood - Safety measures |
| ISBN |
1-118-96508-6
1-118-96509-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Fishery sector -- Food safety -- The EN ISO 22000:2005 -- Food safety management system EN ISO 22000:2005 -- The FSSC 22000 certification. |
| Record Nr. | UNINA-9910137377303321 |
Soares Nuno <1975->
|
||
| Chichester, England : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation / / Nuno Soares, Cristina Martins, Antonio Vicente
| Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation / / Nuno Soares, Cristina Martins, Antonio Vicente |
| Autore | Soares Nuno <1975-> |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (197 pages) |
| Disciplina | 363.19/29 |
| Collana | THEi Wiley ebooks. |
| Soggetto topico |
Seafood industry - Quality control
Seafood industry - Safety measures Seafood - Quality control Seafood - Safety measures |
| ISBN |
1-118-96508-6
1-118-96509-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Fishery sector -- Food safety -- The EN ISO 22000:2005 -- Food safety management system EN ISO 22000:2005 -- The FSSC 22000 certification. |
| Record Nr. | UNINA-9910815715703321 |
|
Soares Nuno <1975->
|
||
| Chichester, England : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.]
| Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (582 p.) |
| Disciplina |
363.19/26
363.1926 664.94 |
| Altri autori (Persone) | AlasalvarCesarettin |
| Soggetto topico |
Seafood - Health aspects
Fish as food Seafood - Safety measures Fishery processing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-77459-X
9786612774591 1-4443-2554-X 1-4443-2555-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Seafood Quality, Safety andHealth Applications; Contents; Preface; Contributors; 1 Seafood quality, safety, and health applications: an overview; 1.1 Introduction; 1.2 Seafood quality; 1.3 Seafood safety; 1.4 Health applications of seafood; 1.5 Conclusions; References; PART I SEAFOOD QUALITY; 2 Practical evaluation of fish quality by objective, subjective, and statistical testing; 2.1 Introduction; 2.2 Methods used for fish freshness and quality assessment: from source to the consumer; 2.2.1 Latest developments in sensory methods; 2.2.2 Latest developments in non-sensory methods
2.2.2.1 Chemical/biochemical methods2.2.2.2 Physico-chemical methods; 2.2.2.3 Microbiological/biological methods; 2.2.3 Latest developments in statistical methods; 2.2.4 Consumer testing for fish quality perception; 2.3 Potential use of micro- and nanotechnologies; 2.4 Conclusions; References; 3 Sensory evaluation of fish freshness and eating qualities; 3.1 Introduction; 3.2 Methods for sensory evaluation of fish; 3.2.1 Torry scale; 3.2.2 European Union Scheme; 3.2.3 Quality Index Method; 3.3 Pre-harvest factors affecting freshness; 3.4 Post-harvest factors affecting freshness 3.5 Environmental taints3.6 Extending freshness and shelf-life in fish; 3.7 Conclusions; References; 4 Sensometric and chemometric approaches to seafood flavour; 4.1 Introduction; 4.2 Sensometric approach to seafood flavour; 4.3 Chemometric approach to seafood flavour; 4.3.1 Experimental designs and optimization; 4.3.2 Pattern recognition; 4.3.3 Multivariate regression analysis; 4.3.3.1 Green; 4.3.3.2 Grilled fish; 4.3.3.3 Fried chicken; 4.3.3.4 Cooked fish, sweet, canned tuna, and roasted soy sauce; 4.3.4 Compound-sensory mapping; 4.4 Conclusions; References 5 Instrumental analysis of seafood flavour5.1 Introduction; 5.2 Isolation of volatile flavour compounds; 5.2.1 Headspace sampling; 5.2.1.1 Static headspace sampling; 5.2.1.2 Dynamic headspace sampling; 5.2.1.3 Solid phase microextraction; 5.2.1.4 Sorptive extraction; 5.2.2 Solvent extraction and distillation extractions; 5.2.2.1 Direct solvent extraction; 5.2.2.2 Steam distillation extraction; 5.2.2.3 High vacuum distillation extraction; 5.3 Instrumental analysis of volatile flavour compounds; 5.3.1 Gas chromatography 5.3.1.1 Gas chromatography-olfactometry (sensory-directed analytical techniques)5.3.1.2 Multidimensional gas chromatography; 5.3.2 Mass spectrometry; 5.3.2.1 High resolution mass spectrometry; 5.3.2.2 Selected ion monitoring mass spectrometry; 5.3.2.3 Chemical ionization mass spectrometry; 5.3.2.4 Negative chemical ionization mass spectrometry; 5.3.2.5 Time-of-flight mass spectrometry; 5.3.3 Electronic nose; 5.4 Conclusions; References; 6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue; 6.1 Introduction; 6.2 Visual quality 6.2.1 Visual quality determination based on size and shape |
| Record Nr. | UNINA-9910140794703321 |
| Ames, Iowa, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.]
| Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (582 p.) |
| Disciplina |
363.19/26
363.1926 664.94 |
| Altri autori (Persone) | AlasalvarCesarettin |
| Soggetto topico |
Seafood - Health aspects
Fish as food Seafood - Safety measures Fishery processing |
| ISBN |
1-282-77459-X
9786612774591 1-4443-2554-X 1-4443-2555-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Seafood Quality, Safety andHealth Applications; Contents; Preface; Contributors; 1 Seafood quality, safety, and health applications: an overview; 1.1 Introduction; 1.2 Seafood quality; 1.3 Seafood safety; 1.4 Health applications of seafood; 1.5 Conclusions; References; PART I SEAFOOD QUALITY; 2 Practical evaluation of fish quality by objective, subjective, and statistical testing; 2.1 Introduction; 2.2 Methods used for fish freshness and quality assessment: from source to the consumer; 2.2.1 Latest developments in sensory methods; 2.2.2 Latest developments in non-sensory methods
2.2.2.1 Chemical/biochemical methods2.2.2.2 Physico-chemical methods; 2.2.2.3 Microbiological/biological methods; 2.2.3 Latest developments in statistical methods; 2.2.4 Consumer testing for fish quality perception; 2.3 Potential use of micro- and nanotechnologies; 2.4 Conclusions; References; 3 Sensory evaluation of fish freshness and eating qualities; 3.1 Introduction; 3.2 Methods for sensory evaluation of fish; 3.2.1 Torry scale; 3.2.2 European Union Scheme; 3.2.3 Quality Index Method; 3.3 Pre-harvest factors affecting freshness; 3.4 Post-harvest factors affecting freshness 3.5 Environmental taints3.6 Extending freshness and shelf-life in fish; 3.7 Conclusions; References; 4 Sensometric and chemometric approaches to seafood flavour; 4.1 Introduction; 4.2 Sensometric approach to seafood flavour; 4.3 Chemometric approach to seafood flavour; 4.3.1 Experimental designs and optimization; 4.3.2 Pattern recognition; 4.3.3 Multivariate regression analysis; 4.3.3.1 Green; 4.3.3.2 Grilled fish; 4.3.3.3 Fried chicken; 4.3.3.4 Cooked fish, sweet, canned tuna, and roasted soy sauce; 4.3.4 Compound-sensory mapping; 4.4 Conclusions; References 5 Instrumental analysis of seafood flavour5.1 Introduction; 5.2 Isolation of volatile flavour compounds; 5.2.1 Headspace sampling; 5.2.1.1 Static headspace sampling; 5.2.1.2 Dynamic headspace sampling; 5.2.1.3 Solid phase microextraction; 5.2.1.4 Sorptive extraction; 5.2.2 Solvent extraction and distillation extractions; 5.2.2.1 Direct solvent extraction; 5.2.2.2 Steam distillation extraction; 5.2.2.3 High vacuum distillation extraction; 5.3 Instrumental analysis of volatile flavour compounds; 5.3.1 Gas chromatography 5.3.1.1 Gas chromatography-olfactometry (sensory-directed analytical techniques)5.3.1.2 Multidimensional gas chromatography; 5.3.2 Mass spectrometry; 5.3.2.1 High resolution mass spectrometry; 5.3.2.2 Selected ion monitoring mass spectrometry; 5.3.2.3 Chemical ionization mass spectrometry; 5.3.2.4 Negative chemical ionization mass spectrometry; 5.3.2.5 Time-of-flight mass spectrometry; 5.3.3 Electronic nose; 5.4 Conclusions; References; 6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue; 6.1 Introduction; 6.2 Visual quality 6.2.1 Visual quality determination based on size and shape |
| Record Nr. | UNISA-996200229403316 |
| Ames, Iowa, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Handbook of seafood quality, safety, and health applications / / edited by Cesarettin Alasalvar ... [et al.]
| Handbook of seafood quality, safety, and health applications / / edited by Cesarettin Alasalvar ... [et al.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (582 p.) |
| Disciplina | 363.19/26 |
| Altri autori (Persone) | AlasalvarCesarettin |
| Soggetto topico |
Seafood - Health aspects
Fish as food Seafood - Safety measures Fishery processing |
| ISBN |
1-282-77459-X
9786612774591 1-4443-2554-X 1-4443-2555-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Seafood Quality, Safety andHealth Applications; Contents; Preface; Contributors; 1 Seafood quality, safety, and health applications: an overview; 1.1 Introduction; 1.2 Seafood quality; 1.3 Seafood safety; 1.4 Health applications of seafood; 1.5 Conclusions; References; PART I SEAFOOD QUALITY; 2 Practical evaluation of fish quality by objective, subjective, and statistical testing; 2.1 Introduction; 2.2 Methods used for fish freshness and quality assessment: from source to the consumer; 2.2.1 Latest developments in sensory methods; 2.2.2 Latest developments in non-sensory methods
2.2.2.1 Chemical/biochemical methods2.2.2.2 Physico-chemical methods; 2.2.2.3 Microbiological/biological methods; 2.2.3 Latest developments in statistical methods; 2.2.4 Consumer testing for fish quality perception; 2.3 Potential use of micro- and nanotechnologies; 2.4 Conclusions; References; 3 Sensory evaluation of fish freshness and eating qualities; 3.1 Introduction; 3.2 Methods for sensory evaluation of fish; 3.2.1 Torry scale; 3.2.2 European Union Scheme; 3.2.3 Quality Index Method; 3.3 Pre-harvest factors affecting freshness; 3.4 Post-harvest factors affecting freshness 3.5 Environmental taints3.6 Extending freshness and shelf-life in fish; 3.7 Conclusions; References; 4 Sensometric and chemometric approaches to seafood flavour; 4.1 Introduction; 4.2 Sensometric approach to seafood flavour; 4.3 Chemometric approach to seafood flavour; 4.3.1 Experimental designs and optimization; 4.3.2 Pattern recognition; 4.3.3 Multivariate regression analysis; 4.3.3.1 Green; 4.3.3.2 Grilled fish; 4.3.3.3 Fried chicken; 4.3.3.4 Cooked fish, sweet, canned tuna, and roasted soy sauce; 4.3.4 Compound-sensory mapping; 4.4 Conclusions; References 5 Instrumental analysis of seafood flavour5.1 Introduction; 5.2 Isolation of volatile flavour compounds; 5.2.1 Headspace sampling; 5.2.1.1 Static headspace sampling; 5.2.1.2 Dynamic headspace sampling; 5.2.1.3 Solid phase microextraction; 5.2.1.4 Sorptive extraction; 5.2.2 Solvent extraction and distillation extractions; 5.2.2.1 Direct solvent extraction; 5.2.2.2 Steam distillation extraction; 5.2.2.3 High vacuum distillation extraction; 5.3 Instrumental analysis of volatile flavour compounds; 5.3.1 Gas chromatography 5.3.1.1 Gas chromatography-olfactometry (sensory-directed analytical techniques)5.3.1.2 Multidimensional gas chromatography; 5.3.2 Mass spectrometry; 5.3.2.1 High resolution mass spectrometry; 5.3.2.2 Selected ion monitoring mass spectrometry; 5.3.2.3 Chemical ionization mass spectrometry; 5.3.2.4 Negative chemical ionization mass spectrometry; 5.3.2.5 Time-of-flight mass spectrometry; 5.3.3 Electronic nose; 5.4 Conclusions; References; 6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue; 6.1 Introduction; 6.2 Visual quality 6.2.1 Visual quality determination based on size and shape |
| Record Nr. | UNINA-9910877007603321 |
| Ames, Iowa, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Managing seafood safety after an oil spill [[electronic resource] /] / Ruth Yender, Jacqueline Michel and Christine Lord
| Managing seafood safety after an oil spill [[electronic resource] /] / Ruth Yender, Jacqueline Michel and Christine Lord |
| Autore | Yender Ruth |
| Pubbl/distr/stampa | [Seattle, Wash.] : , : National Oceanic and Atmospheric Administration, NOAA's National Ocean Service, Office of Response and Restoration, , [2002] |
| Descrizione fisica | 1 online resource (65 pages) : illustrations |
| Altri autori (Persone) |
MichelJacqueline (Jacqueline Marie)
LordChristine |
| Soggetto topico |
Seafood - Contamination - Evaluation
Fish as food - Contamination - Evaluation Fishes - Effect of oil spills on - Evaluation Seafood - Safety measures Oil spills - Health aspects Fishery management Communication in fisheries |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Seafood safety after an oil spill |
| Record Nr. | UNINA-9910697008003321 |
|
Yender Ruth
|
||
| [Seattle, Wash.] : , : National Oceanic and Atmospheric Administration, NOAA's National Ocean Service, Office of Response and Restoration, , [2002] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Seafood safety [[electronic resource] /] / Committee on Evaluation of the Safety of Fishery Products, Food and Nutrition Board, Institute of Medicine ; Farid E. Ahmed, editor
| Seafood safety [[electronic resource] /] / Committee on Evaluation of the Safety of Fishery Products, Food and Nutrition Board, Institute of Medicine ; Farid E. Ahmed, editor |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1991 |
| Descrizione fisica | 1 online resource (448 p.) |
| Disciplina | 363.19/29 |
| Altri autori (Persone) | AhmedFarid E |
| Soggetto topico |
Seafood - Health aspects
Seafood - Safety measures Seafood - Contamination |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-21196-2
9786610211968 0-309-53722-3 0-585-02824-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910454881903321 |
| Washington, D.C., : National Academy Press, 1991 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Seafood safety [[electronic resource] /] / Committee on Evaluation of the Safety of Fishery Products, Food and Nutrition Board, Institute of Medicine ; Farid E. Ahmed, editor
| Seafood safety [[electronic resource] /] / Committee on Evaluation of the Safety of Fishery Products, Food and Nutrition Board, Institute of Medicine ; Farid E. Ahmed, editor |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1991 |
| Descrizione fisica | 1 online resource (448 p.) |
| Disciplina | 363.19/29 |
| Altri autori (Persone) | AhmedFarid E |
| Soggetto topico |
Seafood - Health aspects
Seafood - Safety measures Seafood - Contamination |
| ISBN |
1-280-21196-2
9786610211968 0-309-53722-3 0-585-02824-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910778703303321 |
| Washington, D.C., : National Academy Press, 1991 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Seafood safety / / Committee on Evaluation of the Safety of Fishery Products, Food and Nutrition Board, Institute of Medicine ; Farid E. Ahmed, editor
| Seafood safety / / Committee on Evaluation of the Safety of Fishery Products, Food and Nutrition Board, Institute of Medicine ; Farid E. Ahmed, editor |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1991 |
| Descrizione fisica | 1 online resource (448 p.) |
| Disciplina | 363.19/29 |
| Altri autori (Persone) | AhmedFarid E |
| Soggetto topico |
Seafood - Health aspects
Seafood - Safety measures Seafood - Contamination |
| ISBN |
1-280-21196-2
9786610211968 0-309-53722-3 0-585-02824-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
SEAFOOD SAFETY -- Copyright -- Preface -- Contents -- 1 Executive Summary -- OVERVIEW -- NATURE AND EXTENT OF PUBLIC HEALTH RISKS -- General -- Microorganisms and Parasites -- Extent of Risk -- Principal Conclusions -- Principal Recommendations -- Natural Toxins -- Extent of Risk -- Principal Conclusions -- Principal Recommendations -- Chemical Residues -- Extent of Risk -- Principal Conclusions -- Principal Recommendations -- SCOPE AND ADEQUACY OF CURRENT SEAFOOD SAFETY PROGRAMS -- Regulatory Guidelines, Monitoring, and Inspection -- Principal Conclusions -- Principal Recommendations -- OPTIONS FOR REDUCING PUBLIC HEALTH RISKS -- Monitoring, Control, and Surveillance Measures -- Characteristics of Control Requirements -- Legislative Considerations -- Education and Information Measures -- Recommendations for Improved Inspection Strategies -- POTENTIAL IMPACT OF PROPOSED OPTIONS -- DIRECTION FOR DATA COLLECTION AND FUTURE RESEARCH -- 2 Seafood Production, Distribution, and Consumption -- ABSTRACT -- INTRODUCTION -- DEMOGRAPHICS OF THE SEAFOOD INDUSTRY -- FISHERY RESOURCES -- AQUACULTURE -- CONSUMPTION TRENDS -- ACTIVITIES IN OTHER COUNTRIES -- CONCLUSIONS AND RECOMMENDATIONS -- REFERENCES -- 3 Microbiological and Parasitic Exposure and Health Effects -- ABSTRACT -- INTRODUCTION -- PATHOGENS NATURALLY PRESENT IN MARINE OR FRESHWATER ENVIRONMENTS -- Naturally Occurring Marine Bacteria Associated with Human Disease -- Vibrio cholerae O1 -- Epidemiology and risk assessment -- Disease control -- Non-O1 Vibrio cholerae (V. cholerae of O Groups Other Than 1) -- Epidemiology and risk assessment -- Disease control -- Vibrio parahaemolyticus -- Epidemiology and risk assessment -- Disease control -- Vibrio vulnificus -- Epidemiology and risk assessment -- Disease control -- Other Vibrio Species -- Aeromonas -- Plesiomonas.
Helminthic Agents Present in Seafood -- Trematodes -- Cestodes -- Nematodes -- Other Nematodes -- PATHOGENS ASSOCIATED WITH FECAL POLLUTION OF THE MARINE OR FRESHWATER ENVIRONMENT -- Viral Human Enteric Pathogens -- Hepatitis Type A (Enterovirus Type 72) -- Caliciviruses and Astroviruses -- Unclassified Viruses -- Disease Control for Human Enteric Viruses -- PROCESSING, DISTRIBUTION, AND PREPARATION-RELATED PUBLIC HEALTH HAZARDS -- Bacterial Pathogens -- Salmonella -- Epidemiology and risk assessment -- Disease control -- Campylobacter jejuni -- Escherichia coli -- Yersinia enterocolitica -- Listeria -- Epidemiology and risk assessment -- Disease control -- Clostridium botulinum -- Epidemiology and risk assessment -- Disease control -- Shigella -- Staphylococcus aureus -- Viral Pathogens -- Impact of Processing Technology -- Heat Treatment -- Modified Atmospheres and Vacuum Packaging -- PUBLIC HEALTH RISK ASSESSMENT -- Risk Assessment -- Hazard Identification -- Dose-Response Assessment -- Exposure Assessment -- Risk Characterization -- Risk Management -- Pathogens in Marine or Freshwater Environments -- Pathogens Associated with Pollution -- Pathogens Associated with Processing and Distribution -- Imports -- Future Risk -- Ethnic foods and regional considerations -- Aquaculture -- CONCLUSIONS AND RECOMMENDATIONS -- Conclusions -- Raw Molluscan Shellfish -- Other Seafoods -- Recommendations -- Specific Recommendations for Raw Molluscan Shellfish -- General Recommendations for All Seafoods -- NOTES -- REFERENCES -- 4 Naturally Occurring Fish and Shellfish Poisons -- ABSTRACT -- INTRODUCTION -- SPECIFIC INTOXICATIONS -- Ciguatera -- Scombroid (Histamine) Fish Poisoning -- Paralytic Shellfish Poisoning (PSP) -- Neurotoxic Shellfish Poisoning (NSP) -- Diarrhetic Shellfish Poisoning (DSP) -- Puffer Fish Poisoning (PFP) -- Amnesic Shellfish Poisoning (ASP). Other Toxins -- CONCLUSIONS AND RECOMMENDATIONS -- NOTE -- REFERENCES -- 5 Occurrence of Chemical Contaminants in Seafood and Variability of Contaminant Levels -- ABSTRACT -- INTRODUCTION -- TOXIC AGENTS AND POTENTIAL TYPES OF HEALTH EFFECTS -- Metals and Other Inorganics -- Specific Trace Metals -- Arsenic -- Cadmium -- Lead -- Mercury -- Selenium -- Organic Compounds -- Specific Organics -- Polychlorinated biphenyls (PCBs) -- Dioxins -- Polycyclic aromatic hydrocarbons (PAHs) -- Chlorinated hydrocarbon pesticides -- Contamination Problems in Aquaculture -- Sulfonamides -- Antibiotics -- Nitrofurans -- Conclusions -- Contaminants as a Result of Processing -- Nitrosamines -- Products of chlorination, bromination, and iodination -- Residues of ozonation -- Sulfites -- DATA ON THE DISTRIBUTION OF CHEMICAL CONTAMINATION -- Introduction -- National Status and Trends Program -- Federal Survey of PCBs in Atlantic Coast Bluefish -- National Contaminant Biomonitoring Program -- Regional Reports -- EVIDENCE FOR TRACE-METAL AND ORGANIC CONTAMINATION -- Molluscan Shellfish -- Trace Metals -- Arsenic (As) -- Cadmium (Cd) -- Lead (Pb) -- Mercury (Hg) -- Selenium (Se) -- Organics -- Polychlorinated biphenyls -- Polyaromatic hydrocarbons -- Chlorinated hydrocarbon pesticides -- Finfish -- Trace Metals -- Arsenic -- Cadmium -- Lead -- Mercury -- Selenium -- Organics -- Polychlorinated biphenyls -- Dioxins -- Chlorinated hydrocarbon pesticides -- Conclusions -- POTENTIAL OPPORTUNITIES FOR REDUCING EXPOSURES -- Analysis of Potential Benefits from Geographic Restrictions on Harvesting/Marketing -- Analysis of Potential for Reducing Population Exposure to Mercury from Swordfish and PCBs from Bluefish via Size Restrictions -- NOTES -- APPENDIX TO CHAPTER 5 -- PRESENT STATUS OF DOSE-RESPONSE DATA FOR TRACE METALS OF GREATEST POTENTIAL TOXICITY -- Arsenic -- Cadmium. Lead -- Mercury -- Selenium -- Conclusions -- REFERENCES -- 6 Chemical Health Risk Assessment-Critique of Existing Practices and Suggestions for Improvement -- ABSTRACT -- INTRODUCTION -- BROAD CATEGORIZATION OF MECHANISMS OF DIFFERENT ADVERSE EFFECTS AND IMPLICATIONS FOR DOSE-RESPONSE RELATIONSHIPS -- Traditional Acute Toxicity -- Traditional Chronic Toxicity -- Molecular Biological (Stochastic Process) Diseases -- Chronic Cumulative Conditions -- CRITIQUE OF RISK ASSESSMENTS USED IN FORMULATING CONTAMINANT GUIDELINES/TOLERANCES FOR SPECIFIC CHEMICALS AND SUGGESTIONS… -- Polychlorinated Biphenyls (PCBs) -- Background -- FDA Assessment of Costs and Risks for PCBs in Fish -- Suggestions for Improved Analysis -- Methylmercury -- FDA Risk Assessment and Current Regulations -- Available Data on Blood Levels in the U.S. Population -- Methylmercury dose, blood levels, and population risks -- Conclusions and Recommendations for Changes in Risk Assessment Practices -- ESTIMATING HUMAN INTAKE OF CONTAMINANTS FROM SEAFOOD AND SOME ASSOCIATED RISKS -- Review of Data Bases Available for Estimating Exposures -- FDA Total Diet Study -- FDA Pesticide Monitoring Files -- National Marine Fisheries Service Survey -- Fisheries of the United States, 1987 -- Exposures from Sport, Subsistence, and Tribal Fishing -- Exposures from Commercial Seafood -- Dietary Intake of Seafood of Various Species -- Inorganic Contaminant Exposures and Suggested Acceptable Intake -- Use of NMFS Survey of Trace-Element Data -- Antimony -- Arsenic -- Cadmium -- Chromium -- Lead -- Mercury -- Selenium -- Estimates Of Cancer Risks From Organic Contaminants -- Comparison of Imported and Domestic Seafood -- Exposures from Sport, Subsistence, and Tribal Fishing -- Puget Sound Contaminated Recreational Fish Study -- Regional Studies of Contaminants -- Atlantic Coast Bluefish Contamination. Southern California Sport Fishery -- Conclusions -- Consumer Information and Labeling Programs, and Fishing Advisories -- PROBABLE HEALTH RISKS FROM FISH AND SHELLFISH CONSUMPTION-RECOMMENDATIONS FOR RESEARCH -- Classic Acute and Chronic Toxic Effects -- Reproductive Effects -- Carcinogenesis -- Chronic Cumulative Toxic Effects -- CONCLUSIONS AND RECOMMENDATIONS -- Significance of the Risk -- Potential for Control -- Performance of Current Federal Regulatory Authorities in Assessing and Managing Risks -- Data Gathering for Risk and Control Analysis -- Risk Assessment Practices -- Risk Management -- NOTES -- REFERENCES -- 7 Statistical Sampling Issues in the Control of Seafood Hazards -- ABSTRACT -- INTRODUCTION -- SURVEILLANCE AND COMPLIANCE SAMPLING -- ATTRIBUTES AND VARIABLES SAMPLING PLANS -- Two-Class Attributes Plans -- Three-Class Attributes Plans -- Most Probable Number (MPN) -- SURVEY OF CURRENT SAMPLING PLANS -- Salmonella Sampling Plans -- Staphylococcus aureus Plans -- Plans for Fish, Fresh or Frozen -- Fish-Adulteration by Parasites -- Crabmeat-Adulteration with Filth Containing Escherichia coli -- Langostinos-Adulteration by Bacterial Contamination -- Canned Salmon-Adulteration Involving Decomposition -- Shrimp - Adulteration Involving Decomposition -- CONCLUSIONS AND RECOMMENDATIONS -- NOTES -- REFERENCES -- 8 Seafood Surveillance and Control Programs -- ABSTRACT -- INTRODUCTION -- RESPONSIBILITIES AND PROGRAMS OF THE FEDERAL GOVERNMENT -- Standards and Guidelines -- Tolerances -- Action Levels -- Seafood Deemed Injurious to Public Health -- National Shellfish Sanitation Program -- Inspection and Enforcement -- U.S. Environmental Protection Agency -- U.S. Food and Drug Administration -- Import control program -- Routine and periodic surveys for residual chemicals -- National Marine Fisheries Service -- Training and Educational Programs. Public Health Monitoring. |
| Record Nr. | UNINA-9910828978103321 |
| Washington, D.C., : National Academy Press, 1991 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Seafood safety and trade / / Jane Allshouse [and three others]
| Seafood safety and trade / / Jane Allshouse [and three others] |
| Autore | Allshouse Jane E. |
| Pubbl/distr/stampa | [Washington, D.C.] : , : United States Department of Agriculture, Economic Research Service, , 2004 |
| Descrizione fisica | 1 online resource (2 pages) : color illustrations |
| Collana | Issues in diet, safety, and health / Agriculture information bulletin |
| Soggetto topico |
Seafood - Safety measures
Seafood - Contamination Fish trade International trade |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910704146103321 |
|
Allshouse Jane E.
|
||
| [Washington, D.C.] : , : United States Department of Agriculture, Economic Research Service, , 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
