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 and
  4. Dr Udaya Wanasundara5
  1. Graham C. Fletcher

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch20

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

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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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