Course material (QAM)

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  • Item
    Adverse effect of antibiotic residues in seafood
    (Central Institute of Fisheries Technology, Cochin, 2003) Surendran, P.K.
    The adverse effect of antibiotic residues from the use of antibiotics in shrimps from aquaculture farms due the aquaculture practices.
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    Packaging materials and food safety
    (Central Institute of Fisheries Technology, 2005) Mukundan, M.K.
    Packaging materials play an important role in preserving food materials and consumer acceptance. To achieve better and longer preservation and to get consumer appeal many natural and synthetic packaging materials are widely used. Often these materials are used individually and in combination to give desired properties like moisture resistance and barrier properties against permeation of gases, oil, microbes, light etc. To achieve these properties many a product like synthesis polymers, natural films and boards, metal foils/sheets are used individually as well as multilayer lamination using a variety of adhesives.
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    The HACCP system-an ideal food safety system
    (Central Institute of Fisheries Technology, 2005) Iyer, T.S.G.
    Over a period of time there has been considerable change in the concept of fish processing. The modern seafood processing industry is very much sophisticated and technologically advanced. Further , several ingredients are now added with seafoods and also there may be problems due to various toxins. Under these circumstances, the responsibility of the processor has become increasingly complex and hence, there is a global shift from food quality to food safety. This has resulted in the development of self-oriented quality system, the Hazard Analysis Critical Control Point (HACCP) System. This is a world wide systematic and preventive approach that addresses physical, chemical and biological hazards through anticipation and prevention rather than through end-product inspection testing.
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    Introduction to HACCP program and HACCP evaluation
    (Central Institute of Fisheries Technology, Cochin, India, 2009) Mukundan, M.K.
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    Development of HACCP worksheet and plan form
    (Central Institute of Fisheries Technology, Cochin, India, 2009) Ashok Kumar, K.
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    Biological hazards in seafood
    (Central Institute of Fisheries Technology, Cochin, India, 2009) Sanjeev, S.
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    Chemical hazards in seafood handling and processing
    (Central Institute of Fisheries Technology, Cochin, India, 2009) Lakshmanan, P.T.
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    Physical hazards, wholesomeness and economic fraud
    (Central Institute of Fisheries Technology, Cochin, India, 2009) CIFT
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    Antibiotic in fish and fishery products
    (Central Institute of Fisheries Technology, 2010) Kumar, K.A.
    The increasing problems problems associated with infectious diseases in fish , the limited number of drugs available for treatment and prevention of these diseases, and the rapid increase in resistance to these antibiotics represent major challengs for this source of food production worildwide.
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    Pesticides, polychlorobiphenyls and polycyclic aromatic hydrocarbon residues as chemical hazards
    (Central Institute of Fisheries Technology, 2010) Sankar, T.V.
    Hazards are the important parameters as far as safety of the food item is concerned. The hazards are generally classified into three categories namely, physical, chemical and biological and each one has a potential to cause adverse health effect. Chemical hazards are basically organic or inorganic compounds, pesticides, veterinary drugs, antibiotic residues, etc. and lot more are brought into the list of chemicals whose maximum residual limits are prescribed by buying countries. Chemical substances, in one form or other, cause health hazards to consumers. Some of these chemicals are derived from the ground in the cause of plants and aquaculture products while certain other are caused by anthropogenic activities. Most often there are anthropogenic contaminants with ubiquitous distribution. Extraordinary industrial development, rampant development of aquaculture and population explosion along the coastal belts contributed heavily to the ambient levels of pollution and environmental damage in the aquatic environment. Major form of pollutant comes from the wastewater, aquaculture and domestic sewage.