Food safety in the seafood industry Soares, Nuno F; Vicente, António A; Martins, Cristina M. A
2015., 2015, 2016, 2015-12-29, 2015-12-24
eBook
Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written ...in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to implement ISO 22000 or FSSC 22000 in the seafood manufacturing industry. Concise and highly practical, this book comprises: * a presentation of seafood industry and its future perspectives * the description of the main hazards associated to seafood (including an annexe featuring the analysis of notifications related with such hazards published by Rapid Alert System for Food and Feed - RASFF) * interpretation of ISO 22000 clauses together with practical examples adapted to the seafood manufacturing industry * the presentation of the most recent food safety scheme FSSC 22000 and the interpretation of the additional clauses that this scheme introduces when compared to ISO 22000 This practical guide is a valuable resource for seafood industry quality managers, food technologists, managers, consultants, professors and students. This book is a tool and a vehicle for further cooperation and information interchange around seafood safety and food safety systems. QR codes can be found throughout the book; when scanned they will allow the reader to contact the authors directly, know their personal views on each chapter and even access or request more details on the book content. We encourage the readers to use the QR codes or contact the editors via e-mail (foodsatefybooks@gmail.com) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content.
Sneddon et al. address the scientists who reject the empirical evidence on fish sentience, calling them “sceptics” and their work “denial”. This is the first article to frame the question of fish ...sentience in these terms, and it provides an obvious opening for social science and humanities research in the science of fish sentience. It is also worth asking what practical changes in the lives of fish might arise from the mounting evidence of their sentience. I suggest that the relationship between sentience and our sense of moral obligation is not as clear as we often assume.
Seafood Choices Yaktine, Ann L; Nesheim, Malden C
02/2007
eBook
Odprti dostop
The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. ...Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters.
Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research.
The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.
The future of food from the sea Costello, Christopher; Cao, Ling; Gelcich, Stefan ...
Nature (London),
12/2020, Letnik:
588, Številka:
7836
Journal Article
Recenzirano
Odprti dostop
Global food demand is rising, and serious questions remain about whether supply can increase sustainably
. Land-based expansion is possible but may exacerbate climate change and biodiversity loss, ...and compromise the delivery of other ecosystem services
. As food from the sea represents only 17% of the current production of edible meat, we ask how much food we can expect the ocean to sustainably produce by 2050. Here we examine the main food-producing sectors in the ocean-wild fisheries, finfish mariculture and bivalve mariculture-to estimate 'sustainable supply curves' that account for ecological, economic, regulatory and technological constraints. We overlay these supply curves with demand scenarios to estimate future seafood production. We find that under our estimated demand shifts and supply scenarios (which account for policy reform and technology improvements), edible food from the sea could increase by 21-44 million tonnes by 2050, a 36-74% increase compared to current yields. This represents 12-25% of the estimated increase in all meat needed to feed 9.8 billion people by 2050. Increases in all three sectors are likely, but are most pronounced for mariculture. Whether these production potentials are realized sustainably will depend on factors such as policy reforms, technological innovation and the extent of future shifts in demand.
Seafood is a growing part of the economy, but its economic value is diminished by marine diseases. Infectious diseases are common in the ocean, and here we tabulate 67 examples that can reduce ...commercial species' growth and survivorship or decrease seafood quality. These impacts seem most problematic in the stressful and crowded conditions of aquaculture, which increasingly dominates seafood production as wild fishery production plateaus. For instance, marine diseases of farmed oysters, shrimp, abalone, and various fishes, particularly Atlantic salmon, cost billions of dollars each year. In comparison, it is often difficult to accurately estimate disease impacts on wild populations, especially those of pelagic and subtidal species. Farmed species often receive infectious diseases from wild species and can, in turn, export infectious agents to wild species. However, the impact of disease export on wild fisheries is controversial because there are few quantitative data demonstrating that wild species near farms suffer more from infectious diseases than those in other areas. The movement of exotic infectious agents to new areas continues to be the greatest concern.
The occurrence of microplastics in the marine ecosystem and aquatic organisms, their trophic transfer along the food web, and the identification of seafood species as suitable indicators have become ...a research priority. Despite the high quantity of research in this field, a comparison between the available data and an appropriate risk assessment remains difficult. In this perspective, as an innovative approach, the association of the feeding strategies of commercial seafood and the microplastic level was considered. Further research to assess the occurrence of microplastics in the marine food web, the long-term effects on animals and humans, and the health implications is needed.
•Edible films and coatings have many advantages over plastic packages.•Edible coating improves the shelf-life of seafood by the application of natural resources.•Edible coating and filming has ...potential application in the next generation of seafood packaging.
Seafood is highly perishable and has a short shelf-life. During storage many reactions occur leading to changes in quality such as endogenous chemical and enzymatic reactions. The safety and shelf-life are related to the presence of food spoilage and pathogenic microorganisms. Despite improved manufacturing facilities and implementation of effective process control procedures such as the Hazard Analysis Critical Control Point system by seafood companies, the number of seafood-related foodborne illnesses has increased. Edible coatings can improve the quality of fresh and frozen products by retarding microbial growth, reducing lipid oxidation and moisture loss, and functioning as a carrier of food additives such as antimicrobial and antioxidant agents. Biodegradable edible coatings have various advantages over synthetic coatings such as being edible and generally being more environmentally friendly. This paper reviews the application of various types of natural bio-polymer and different active ingredients incorporated into the films and their effects on seafood quality attributes.
U.S. seafood consumption Shamshak, Gina L.; Anderson, James L.; Asche, Frank ...
Journal of the World Aquaculture Society,
August 2019, Letnik:
50, Številka:
4
Journal Article
Recenzirano
U.S. seafood consumption has changed dramatically in recent decades and has become increasingly dominated by the consumption of a limited number of species that are primarily imported and ...predominantly sourced from aquaculture. In getting to this point, the United States has been, and still is, at the forefront of some of the most important trends in global seafood markets. Hence, discussing the factors influencing U.S. seafood consumption patterns is an interesting and informative endeavor and will most likely also have strong predictive power for the continued development of seafood markets in the United States. In this article, we will discuss the transitions in the U.S. seafood market, primarily focusing on the period from 1990 to the present, highlighting the main factors that facilitated this development. This article provides an overview of U.S. landings, aquaculture production, exports, and imports and also explores contributing trends in global export and import markets. This will be followed by a discussion of U.S. per capita consumption patterns and an examination of the consolidation of species consumed over time. Finally, implications for future trends in seafood consumption and production are discussed.
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