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Edited by: Shumway, Sandra E.; Rodrick, Gary E. © 2009
Woodhead Publishing
Description: This book is an essential reference for those in the shellfish industry; managers, policymakers and academics in the field.
Front Matter
Text
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Preface
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Table of Contents
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Part I. Shellfish Safety: An Introduction
1. Microbial Contamination and Shellfish Safety
2. Biotoxin Contamination and Shellfish Safety
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Part II. Improving Molluscan Shellfish Safety and Quality
3. Viral Contaminants of Molluscan Shellfish: Detection and Characterisation
4. Monitoring Viral Contamination of Molluscan Shellfish
5. Algal Toxins and Their Detection
6. Monitoring of Harmful Algal Blooms
7. Mitigation of Effects of Harmful Algal Blooms
8. Modelling as a Mitigation Strategy for Harmful Algal Blooms
9. Metals and Organic Contaminants in Bivalve Molluscs
10. Managing Molluscan Shellfish-Borne Microbial Diseases
11. Disease and Mollusc Quality
12. Hazard Analysis and Critical Control Point Programs for Raw Oyster Processing and Handling
13. Biofouling and the Shellfish Industry
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Part III. Improving Crustacean Safety and Quality
14. Optimization of Crustacean Quality through Husbandry and Adherence to Post-Harvest Standards for Processing
15. Development of Vaccines and Management of Viral Diseases of Crustaceans
16. Specific Pathogen-Free Shrimp Stocks in Shrimp Farming Facilities as a Novel Method for Disease Control in Crustaceans
17. Selective Breeding of Penaeid Shrimp
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Part IV. Regulation and Management of Shellfish Safety
18. Legislation, Regulation and Public Confidence in Shellfish
19. Risk Management of Shellfisheries
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Part V. Post-Harvest Issues
20. Molluscan Shellfish Depuration
21. Slaughter, Storage, Transport, and Packaging of Crustaceans
22. Packaging, Storage and Transport of Molluscan Shellfish
Index
