Food Safety and Quality Systems (ISO 22000:2005) in the Seafood Sector

Autor

Arvanitoyannis, I. S.

Fecha

2010

DOI

10.1002/9781444325546.ch28

Materia

Addition of alkali in surimi wash water - higher-quality product than just using water

CCP for salmon processing - according to HACCP analysis

CCP, step at which control - preventing or eliminating a fish and seafood safety hazard or reducing it to an acceptable level

Fish trade globalization, coupled with technological developments in food production

Flow diagram of salmon processing

Food safety and quality systems (ISO 22000:2005) - in seafood sector

Fresh salmon production line, and blood removal - a critical control point (CCP)

HACCP system, science based and systematic - specific hazards and measures for control

Pasteurization, heat process designed - to eliminate targeted bacterial pathogens

Surimi industry, global decrease in whitefish supply - demand for fillets and blocks made from Alaska pollock

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URI

http://hdl.handle.net/11615/25856

Colecciones

Δημοσιεύσεις σε περιοδικά, συνέδρια, κεφάλαια βιβλίων κλπ. [19735]