The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.

The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.

This technical paper compiles the state of knowledge on seafood safety and quality with the aim to provide a succinct yet comprehensive resource book to seafood quality and safety managers, including topics on emerging issues such as new pathogens, the impact of climate change on seafood safety, and the changing regulatory framework. After introductory chapters about world fish production, trade, consumption and nutrition, and about the developments in safety and quality systems, the technical paper devotes a chapter to a detailed review of the hazards causing public health concerns in fish and fish products, covering biological (pathogenic bacteria, histamine, viruses, parasites and biotoxins), chemical (veterinary drugs, industrial organic contaminants, environmental inorganic contaminants and allergens) and physical hazards. This is followed by a chapter on seafood spoilage and quality issues, while a further chapter covers the likely impact of climate change on seafood safety. The latter chapter focuses on impacts on microbiological safety and on harmful algal blooms. A further chapter provides a detailed coverage of the implementation and certification of seafood safety systems covering risk mitigation and management tools, with a detailed description of the requirements for the implementation of: good hygiene practices and good manufacturing practices; the Hazard Analysis and Critical Control Points (HACCP) system; and the monitoring programmes to control biotoxins, pathogenic bacteria and viruses and chemical pollutants. It concludes with a section on private labelling and certification schemes. The subsequent chapter details the international framework, covering the World Trade Organization, the Codex Alimentarius Commission, the FAO Code of Conduct for Responsible Fisheries, and the World Organisation for Animal Health. It then presents the regulatory frameworks governing seafood trade in the European Union (Member Organization), the United States of America, Japan, Australia and New Zealand. --Page v.

One Purpose and Structure.- Two Identifying Shrimp.- Three The Shrimp Encyclopedia.- Four The Illustrated Guide.- Five Specifications for Processing Shrimp.- Six Resources and Further Reading.- Indexes.- General Index.- Index of Scientific Names.- Index of Common, Commercial and F.A.O. Names.- Combined Index.

The Codex Alimentarius, “the food code”, has a fundamental role in protecting consumers all around the world and ensuring fair practices in food trade. The Code of Practice for Fish and Fishery Products is the essential reference point for technical guidance on the harvesting, processing, transport and sale of fish and fishery products.

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.