Chapter 28. Food Safety and Quality Systems (ISO 22000:2005) in the Seafood Sector

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4,
  4. Dr Udaya Wanasundara5
  1. Ioannis S. Arvanitoyannis

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch28

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Arvanitoyannis, I. S. (2010) Food Safety and Quality Systems (ISO 22000:2005) in the Seafood Sector, 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.ch28

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. School of Agricultural Sciences, Department of Agriculture, Icthyology, and Aquatic Environment, University of Thessaly, Hellas, Greece

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:

  • food safety and quality systems (ISO 22000:2005) - in seafood sector;
  • fish trade globalization, coupled with technological developments in food production;
  • fresh salmon production line, and blood removal - a critical control point (CCP);
  • flow diagram of salmon processing;
  • CCP for salmon processing - according to HACCP analysis;
  • surimi industry, global decrease in whitefish supply - demand for fillets and blocks made from Alaska pollock;
  • addition of alkali in surimi wash water - higher-quality product than just using water;
  • pasteurization, heat process designed - to eliminate targeted bacterial pathogens;
  • HACCP system, science based and systematic - specific hazards and measures for control;
  • CCP, step at which control - preventing or eliminating a fish and seafood safety hazard or reducing it to an acceptable level

Summary

This chapter contains sections titled:

  • Introduction

  • Salmon

  • Surimi

  • Crabs

  • Conclusions

  • References

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