Seafood safety and quality

332 Pages·2018·12.3 MB·English

by  Bari

Seafood Safety
and Quality
Books Published in Food Biology series
1. Microorganisms and Fermentation of Traditional Foods
Ramesh C. Ray, Montet Didier (eds.), 2014
2. Bread and Its Fortification: Nutrition and Health Benefits
Cristina M. Rosell, Joanna Bajerska, Aly F. El Sheikha (eds.), 2015
3. Authenticity of Foods of Animal Origin
Ioannis Sotirios Arvanitoyannis (ed.), 2015
4. Fermented Foods, Part I: Biochemistry and Biotechnology
Didier Montet, Ramesh C. Ray (eds.), 2015
5. Foodborne Pathogens and Food Safety
Md. Latiful Bari, Dike O. Ukuku (eds.), 2015
6. Fermented Meat Products: Health Aspects
Nevijo Zdolec (ed.), 2016
7. Fermented Foods of Latin America: From Traditional Knowledge to
Innovative Applications
Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov (eds.), 2016
8. Lactic Acid Fermentation of Fruits and Vegetables
Spiros Paramithiotis (ed.), 2016
9. Microbial Enzyme Technology in Food Applications
Ramesh C. Ray, Cristina M. Rosell (eds.), 2016
10. Acetic Acid Bacteria
Ilkin Yucel Sengun (ed.), 2017
11. Fermented Foods, Part II: Technological Interventions
Ramesh C. Ray, Montet Didier (eds.), 2017
Food Biology Series
Seafood Safety
and Quality
Editors
Md. Latiful Bari
University of Dhaka
Dhaka 1000
Bangladesh
and
Koji Yamazaki
Hokkaido University
3-1-1, Minato, Hakodate
Hokkaido 041-8611
Japan
p,
p,
A SCIENCE PUBLISHERS BOOK
A SCIENCE PUBLISHERS BOOK
CRC Press
Taylor & Francis Group
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Library of Congress Cataloging-in-Publication Data
Names: Bari, Md. Latiful (Mohammad Latiful), editor. | Yamazaki, Kåoji, 1961-
editor.
Title: Seafood safety and quality / editors, Md. Latiful Bari, University of
Dhaka, Dhaka 1000, Bangladesh, and Koji Yamazaki, Hokkaido University,
3-1-1, Minato, Hakodate, Hokkaido 041-8611, Japan.
Description: Boca Raton, FL : Taylor & Francis Group, [2018] | Series: Food
biology series | "A Science Publishers book." | Includes bibliographical
references and index.
Identifiers: LCCN 2018016965 | ISBN 9781138543003 (hardback : acid-free paper)
Subjects: LCSH: Seafood--Microbiology. | Seafood industry--Safety measures. |
Seafood--Contamination. | Foodborne diseases.
Classification: LCC QR118 .S43 2018 | DDC 664/.94--dc23
LC record available athttps://lccn.loc.gov/2018016965
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
http://www.crcpress.com
Preface to the Series
Food is the essential source of nutrients (such as carbohydrates, proteins,
fats, vitamins, and minerals) for all living organisms to sustain life. A large
part of daily human efforts is concentrated on food production, processing,
packaging and marketing, product development, preservation, storage, and
ensuring food safety and quality. It is obvious therefore, our food supply
chain can contain microorganisms that interact with the food, thereby
interfering in the ecology of food substrates. The microbe-food interaction
can be mostly beneficial (as in the case of many fermented foods such as
cheese, butter, sausage, etc.) or in some cases, it is detrimental (spoilage
of food, mycotoxin, etc.). The Food Biology series aims at bringing all these
aspects of microbe-food interactions in form of topical volumes, covering
food microbiology, food mycology, biochemistry, microbial ecology, food
biotechnology and bio-processing, new food product developments
with microbial interventions, food nutrification with nutraceuticals, food
authenticity, food origin traceability, and food science and technology.
Special emphasis is laid on new molecular techniques relevant to food
biology research or to monitoring and assessing food safety and quality,
multiple hurdle food preservation techniques, as well as new interventions
in biotechnological applications in food processing and development.
The series is broadly broken up into food fermentation, food safety
and hygiene, food authenticity and traceability, microbial interventions
in food bio-processing and food additive development, sensory science,
molecular diagnostic methods in detecting food borne pathogens and
food policy, etc. Leading international authorities with background in
academia, research, industry and government have been drawn into the
series either as authors or as editors. The series will be a useful reference
resource base in food microbiology, biochemistry, biotechnology, food
science and technology for researchers, teachers, students and food science
and technology practitioners.
Ramesh C. Ray
Series Editor

Preface
Seafood Safety and Quality continues to be a major public health issue and
its importance has escalated to unprecedented levels in recent years. In this
book, major seafood borne diseases and key safety issues are reviewed. In
addition, emerging microbial agents, fish toxins and other contaminants
including heavy metal; allergy, water safety and related topics are discussed.
It also addresses the challenges faced by both developed and developing
countries to ensure seafood safety in new seafood products and processing
technologies, seafood trade, safety of foods derived from biotechnology,
microbiological risks, emergence of new and antibiotic-resistant pathogens,
particularly from emerging pathogens, directing research to areas of high-
risk, focus intervention and establishment of target risk levels and target
diseases or pathogens. The book serves as a comprehensive resource on the
seafood borne diseases and a wide variety of responsible etiologic agents,
including bacteria, viruses, parasites, seafood toxins, and environmental
toxins. It has been written in a simple manner and should promote the efforts
of the scientific community to deliver safe seafood for a better health and
environment. The book is intended to highlight key challenges in food safety
and existing control measures in seafood sectors; to provide scientifically
non-biased perspectives on these issues; and to provide assistance to the
reader in understanding these issues.
The editors would like to acknowledge people who provided valuable
input and assistance and to express our sincere appreciation for their efforts.
This appreciation is especially extended to R.C. Ray, M. Mostafizur Rahman,
Sonia Shahnaz, Dominic Kasujja Bagenda, Toshiyuki Suzuki, Masataka
Satomi, Hiroki Saeki, Yoshihiro Ohnishi, Md. Ali Reza Faruk, Shigenobu
Koseki, Hisae Kasai and Shotaro Nishikawa, Kenichi Watanabe, Shogo
Yamaki, Chihiro Ohshima, Hajime Takahashi, Chiraporn Ananchaipattana
and Pongtep Wilaipun, for their enthusiasm and assistance in preparing
this volume, and to the authors of all chapters.
Md. Latiful Bari
Koji Yamazaki

Contents
Preface to the Series v
Preface vii
1. Seafood Poisoning: Overview 1
M.A. Khaleque, Sonia Shahnaz and Md. Latiful Bari
2. Microbial Safety and Quality Control on Seafood 12
Chiraporn Ananchaipattana and Pongtep Wilaipun
3. Food-borne Pathogens Related to Seafood Products 43
Shogo Yamaki and Koji Yamazaki
4. Detection Method of Food-borne Pathogens in Seafood 62
Chihiro Ohshima and Hajime Takahashi
5. Control of Pathogens and Spoilage Bacteria on 80
Seafood Products
Koji Yamazaki, Shogo Yamaki and Dominic Kasujja Bagenda
6. Viral Diseases Affecting Aquaculture 102
Hisae Kasai, Shotaro Nishikawa and Kenichi Watanabe
7. Prevention and Treatment of Diseases Caused by 119
Fish Pathogens
Hisae Kasai and Shotaro Nishikawa
8. Predictive Microbiology on Seafood Safety 134
Shigenobu Koseki
9. Fish Parasite: Infectious Diseases Associated with 144
Fish Parasite
Md. Ali Reza Faruk
10. Detection and Control of Fish-borne Parasites 167
Yoshihiro Ohnishi
11. Seafood Allergy 201
Hiroki Saeki