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Food Safety in Shrimp Processing | 
 enlarge | Authors: Laxman Kanduri, Ronald A. Eckhardt, L. Kanduri, R.a. Eckhardt
Publisher: Wiley-Blackwell
Category: Book
List Price: $210.99
Buy New: $149.30
You Save: $61.69 (29%)
New (19) Used (6) from $121.22
Rating:  1 reviews
Sales Rank: 2182921
Media: Hardcover
Edition: 1
Pages: 272
Number Of Items: 1
Shipping Weight (lbs): 1.5
Dimensions (in): 9.9 x 7 x 0.8
ISBN: 0852382707
Dewey Decimal Number: 363.1926
EAN: 9780852382707
ASIN: 0852382707
Publication Date: August 15, 2002
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Editorial Reviews:
Product Description
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.
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| Customer Reviews:
safely process shrimp March 30, 2007
W Boudville (Terra, Sol 3)
0 out of 1 found this review helpful
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.
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