Chapter 16. Food-Borne Pathogens in Seafood and Their Control

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5 and
  4. Dr Udaya Wanasundara6
  1. Dominic Kasujja Bagenda1 and
  2. Koji Yamazaki2

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch16

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Bagenda, D. K. and Yamazaki, K. (2010) Food-Borne Pathogens in Seafood and Their Control, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch16

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Department of Media Architecture, Future University, Hakodate, Japan

  2. 2

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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Keywords:

  • seafood safety - food-borne pathogens in seafood and their control;
  • globalization and increasing demand for declining fisheries resources - extension of seafood distribution chains;
  • pathogen, biological agent - causing disease or illness to its host;
  • use of high hydrostatic pressure (HHP) - or electric shock treatments;
  • Listeria monocytogenes, a gram-positive bacillus - causing listeriosis;
  • histamine poisoning, ingestion of foods - with high levels of histamine and vasoactive amines and compounds;
  • current trends, in seafood-borne pathogen control;
  • biological methods of controlling pathogens in seafood;
  • chemical and physical methods - controlling food-borne pathogens in seafood;
  • global trade, seafood transportation - extended storage and increased handling

Summary

This chapter contains sections titled:

  • Introduction

  • Major food-borne pathogens related to seafood

  • Current trends in control of seafood-borne pathogens

  • Conclusions

  • References