Abstract:
General aspects of seafood quality, quality problems in seafood industry, good manufacturing practieces in fish handling, fish spoilage and quality assessment, technological aspects of fish and shellfish , faecal indicator bacteria in fish, staphylococcus aureus in marine products , salmonella in seafoods , vibrio cholerae and its significance in seafoods, sea food toxins, bacteria detection techniques, detergents and disinfectants, etc. are discussed.
