Seafood safety and quality
Seafood safety and quality
Date
2010
Authors
Mukundan, M.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Seafood occupies a unique position as food material for man. several
nutrients both major and minor are available in almost all fish and fishery
products from marine and freshwater bodies. They also contain various
types of bioactive compounds useful to control various ailments posing
threat to human health. The good taste, high nutritional quality and easy
digestibility of fish make it a favorable food of almost all living organisms
including bacteria and animals. As a result all organisms compete to
consume fish and fishery products and, if handled carelessly, fish and
fishery products can become a source of different kinds of public health
organisms such as Vibrio cholera, Salmonella typhi, Listeria monocytogenes,
Vibrio parahaemolyticus and Salmonella aureus (Nambiar and Surendran,
2003) as well as toxic compounds like histamine, microbial toxins, toxic
pesticides and heavy metals causing various kinds of infectious diseases
and food poisoning in man.
Description
Keywords
Seafood safety, aquatic organisms, pesticide residues, hormone residue, antibiotic residues
Citation
Proceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 442-462