Microbiology of Fish and Fishery Products
by Felix, S & F Parthiban
Imprint : Daya Publishing House
Year : 2022
Price : Rs. 6195.00
Biblio : 2018, xii+164., tbls., 25cm
F Parthiban is the Assistant Professor of Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam. He has 10 years of fisheries industrial experience as managers in aquaculture, fish processing, and quality control at Saudi Arabia, Nigeria, and Tanzania and 4 years experience in teaching, research and extension programmes. He has successfully completed internal auditor and lead auditor courses for Food Safety Management System, ISO 22000:2005. He has good expertise in aquatic food processing, aquatic food safety and quality. He has published research and extension articles in national and international journal.
Dr S Felix, Ph.D., Vice Chancellor, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam is having experience of more than 35 years in the area of fisheries and aquaculture in teaching, research, extension and administration. He has organized more than 20 Nos. of seminar/conference/symposium at National and International levels. Currently he is also the President (2018-19) of World Aquaculture Society, Asian Pacific Chapter and Chairman, ICAR's BSMA Committee (2018-19). He has more than 60 research papers published in National and International journals. He has authored more than 10 books and 25 manuals. He is specialized in the area of advanced systems in aquaculture and aquariculture such as raceway, biofloc technology, RAS, etc,. He has operated around 20 externally funded research projects.
About The Book
This book gives the general introduction about the historical evaluation of basic microbiology and food microbiology. The clear understanding on the intrinsic and extrinsic parameter associated with the bacteria growth explains in details. This book individually deal with the spoilage and pathogenic bacteria of chilled, frozen, cured, thermal processed and value added fishery products. The occurrence of indigenous and non-indigenous seafood-borne pathogen such as Vibrio spp., Listeria spp., Clostridium spp., Salmonella spp., Shigella spp.,, Staphylococcus spp.,, Escherichia coli. etc. This book also provides details on fungus, parasitic and viral pathogen associated with fish and fishery products. This book gives details on conventional and advance techniques involved in microbial analysis.
Table of Contents
1. Introduction to Food Microbiology 1
2. Parameters Affecting Microbial Growth 9
3. Microorganisms in Fish and Fishery Products 21
4. Food-Borne Pathogens in Fish and Fishery Products 79
5. Other Microbiological Hazards in Fish and Fishery Products 100
6. Techniqes Involved in Study of Microorganisms 142