Microbiology of Marine Food Products

A comprehensive examination of the microbiological issues associated with the safety and quality of seafoods from harvesting through processing, distribution, and storage. Coverage includes parasites, indigenous and nonindigenous pathogens, viruses, natural toxins, scrombroid poisoning, HACCP seafood inspection, modified atmosphere packaging, shellfish depuration, and irradiation. Annotation copyright Book News, Inc. Portland, Or.