Seafood safety and eco-labeling

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dc.contributor.authorGopakumar, K.
dc.date.accessioned2014-01-02T09:31:11Z
dc.date.available2014-01-02T09:31:11Z
dc.date.issued2006
dc.description.abstractSpoilage of the fish is very rapid particularly in the tropics where the temperature in summer can go up to 40°- 46 °C. Environmental hazards and major seafood safety concerns like, microbial, parasites, toxins, heavy metals, parasites, antibiotics and antimicrobials are discussed. Important characteristics of eco labeling and global eco-labelling which provide guidelines to consumers to choose products and services that cause less damage to environments are a/so discussed.en_US
dc.identifier.citationProceedings of the International symposium on Improved sustainability of fish production systems and appropriate technologies for utilization held during 16-18 March, 2005 at Cochin, India ed. by Kurup, B.M. et. al, 20-25en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1228
dc.language.isoenen_US
dc.publisherCochin University of Science and Technologyen_US
dc.subjectSeafood safetyen_US
dc.subjecteco labelingen_US
dc.subjectglobal-eco labelingen_US
dc.titleSeafood safety and eco-labelingen_US
dc.typeArticleen_US
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