he processing and supply of fish products
is a huge global business. Like other
sectors of the food industry it depends on
providing products which are both safe and
which meet consumers' increasingly
demanding requirements for quality. With
its distinguished editor and international
team of contributors, Safety and quality
issues in fish processing addresses these
two central questions.
Part one looks at ways of ensuring safe
products. There are 3 chapters on the key
issue of applying HACCP systems in an
increasingly international supply chain.
These are complemented by chapters on
identifying and controlling key hazards
from pathogens and allergens to heavy
metals, parasites and toxins. Part two
contains a range of contributions
analysing various aspects of fish quality.
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