Chapter 20. Using Predictive Models for the Shelf-Life and Safety of Seafood

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4,
  4. Dr Udaya Wanasundara5
  1. Graham C. Fletcher

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch20

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Fletcher, G. C. (2010) Using Predictive Models for the Shelf-Life and Safety of Seafood, 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.ch20

Editor Information

  1. 2

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

  2. 3

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

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. The New Zealand Institute for Plant and Food Research Limited, Auckland, New Zealand

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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CHAPTER TOOLS

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Keywords:

  • using predictive models - for shelf-life and safety of seafood;
  • seafood industry, to not only know - that its products are safe now but also safe next week;
  • software with 15 models - predicting shelf-life and seafood safety;
  • predicting microbiological safety - in chilled storage;
  • seafood spoilage and safety predictor - output when modelling histamine production using varying temperatures;
  • Listeria monocytogene growth - in lightly preserved seafood;
  • growth–no-growth boundary, condition of microbial growth models - and separate treatment;
  • growth and toxin production of psychrotrophic Clostridium botulinum - Type E;
  • predicting spoilage and shelf-life in chilled storage;
  • seafood spoilage models, and concept of specific spoilage organisms (SSO)

Summary

This chapter contains sections titled:

  • Introduction

  • Predicting contamination

  • Predicting microbiological safety in chilled storage

  • Predicting spoilage and shelf-life in chilled storage

  • Predicting spoilage and shelf-life in frozen storage

  • Predicting inactivation

  • Conclusions

  • References

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