New research and development in biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This new book provides extensive new information on these developments, as well as research directions and challenges for the future.

With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc

Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments. The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.

Microbiology of Foods 6: Microbial Ecology of Food Commodities was written by the ICMSF, compris ing 19 scientists from II countries, plus 12 consultants and 12 chapter contributors. This book brings up to date Microbial Ecology of Foods, Volume 2: Food Commodities (1980, Academic Press), taking account of developments in food processing and packaging, new ranges of products, and foodborne pathogens that have emerged since 1980. The overall structure of each of the chapters has been retained, viz. they cover: (i) the important properties of the food commodity that affect its microbial content; (ii) the initial microbial flora at slaughter or harvest; (iii) the effect of harvesting, transportation, processing and storage on the microbial content; and (iv) the means of controlling processes and the microbial content. The section on Choice of Case has not been included in this 2nd edition, reflecting the changed emphasis in ensuring the microbi ological safety of foods. At the time of publication of Microbial Ecology of Foods, Volume 2: Food Commodities, control of food safety was largely by inspection and compliance with hygiene regulations, coupled with end-product testing. Such testing was put on a sound statistical basis through sampling plans introduced in Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd edition 1986, University of Toronto Press).

Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.

This international symposium allowed many researchers and industrial representatives to meet and discuss a broad spectrum of information such as zero emission, resources availability, sustainable utilization of resources, bioactive and functional components in aquatic organisms, utilization of wastes, seafood quality, surimi technologies and processing and safety. The book aims: To provide a current record presented in the international symposium More Efficient Utilization of Fish and Fisheries Products, 7-10 October 2001, Kyoto, Japan; To provide a stimulus to researchers in this area to cross-fertilize ideas and demonstrate examples of success; To enhance values and returns to fisheries fields in national and international terms by providing descriptions of better techniques and methods for utilizing the catch, reducing waste, and providing valuable by-products.