Food Safety in Shrimp Processing [Hardcover]

Laxman Kanduri (Author), Ronald A. Eckhardt (Author), L. Kanduri (Author), R.A. Eckhardt (Author)

Book Description

ISBN-10: 0852382707 | ISBN-13: 978-0852382707 | Publication Date: August 15, 2002 | Edition: 1

Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever-growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details of how to implement these systems, which are now seens as making an extremely important contribution to the safe production and processing of shrimps.

The authors of this book, who have a great deal of practical experience working with industry, and teaching food safety issues, have drawn together a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans, and details of sampling procedures and monitoring plans for organoleptic, physical, chemical and microbiological quality.

Food Safety in Shrimp Processing is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.

Editorial Reviews

Review

"The book is essential for anyone involved in the handling and processing of shrimp and prawns"
Aquaculture Magazine

"For anyone who wants, or needs to understand how HACCP principles are used in the shrimp industry.... This book gathers otherwise scattered information into one place for ease of use... Recommended."
E-streams

From the Back Cover

Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever-growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details of how to implement these systems, which are now seens as making an extremely important contribution to the safe production and processing of shrimps.

The authors of this book, who have a great deal of practical experience working with industry, and teaching food safety issues, have drawn together a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans, and details of sampling procedures and monitoring plans for organoleptic, physical, chemical and microbiological quality.

Food Safety in Shrimp Processing is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.

See all Editorial Reviews

Product Details

• Hardcover: 272 pages
• Publisher: Wiley-Blackwell; 1 edition (August 15, 2002)
• Language: English
• ISBN-10: 0852382707
• ISBN-13: 978-0852382707
• Product Dimensions: 9.9 x 7 x 0.8 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #3,246,921 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4.0 out of 5 stars safely process shrimp, March 30, 2007

By 

W Boudville (Terra, Sol 3) - See all my reviews
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This review is from: Food Safety in Shrimp Processing (Hardcover)

There is a nifty amount of detail here for the shrimp farmer and processor. As well as for the casual reader, interested in how shrimp gets to her table. A global business, where safety is the overriding consideration.

For example, when a shrimp is killed, its head must be promptly removed. Because this contains powerful digestive enzymes that can rapidly decay the meat in the tail. This removal is either done by machines (in developed countries), or by hand (in developing countries).

The book describes how shrimp tails (actually abdomens) are tested for quality. And how they must be rapidly frozen. There are diagrams of various shrimp processing machines. The most common processing steps are given. Like treating with phosphates. These improve the retention of water during the freezing and thawing cycles. The text sets out what is essentially a recipe, fully detailing how this should be done.