| Popis: |
If found in seafood, microorganisms and parasites may negatively affect the product in two ways: by reducing the quality or by compromising safety through intoxications, gastrointestinal infections or allergies. This chapter discusses how bacteria, fungi and parasites or their products may affect the safety of fish and fishery products throughout the production chains. Furthermore, possible strategies of tracking the sources, reservoirs, survival and potential amplification of pathogens in the fish production chains are discussed. The chapter also deals with control strategies, including new preservation methods, hazard analysis and critical control point (HACCP) analysis and microbial modelling. |
