Part 1 Shellfish safety: an introduction
1 Microbial contamination and shellfish safety
1.1 Introduction
1.2 Major microbial contaminants of shellfish
1.3 Impacts of microbial contamination of shellfish on human health
1.4 Effects of microbial contamination on the international shellfish industry
1.5 Incidence of microbial contamination in shellfish waters
1.6 Contamination sources and their identification
1.7 Future trends
1.8[...]
Part 1 Shellfish safety: an introduction
1 Microbial contamination and shellfish safety
1.1 Introduction
1.2 Major microbial contaminants of shellfish
1.3 Impacts of microbial contamination of shellfish on human health
1.4 Effects of microbial contamination on the international shellfish industry
1.5 Incidence of microbial contamination in shellfish waters
1.6 Contamination sources and their identification
1.7 Future trends
1.8 Sources of further information and advice
1.9 References and further reading
2 Biotoxin contamination and shellfish safety
2.1 Introduction
2.2 Origins of phycotoxins
2.3 Trophic dynamics of phycotoxins in molluscan shellfish
2.4 Human health impacts
2.5 Management responses
2.6 Economic impacts of harmful algal blooms (HABs)
2.7 Conclusions
2.8 Future trends
2.9 References and further reading
Part II Improving molluscan shellfish safety and quality
3 Viral contaminants of molluscan shellfish: detection and characterisation
3.1 Introduction: human enteric viruses and their fate in the environment
3.2 Shellfish-borne transmission of virus infections
3.3 Effects of viral contamination of molluscs on the international shellfish industry
3.4 Methods for detecting virus es in molluscan shellfish and associated problems
3.5 Improving detection of molluscan shellfish virus contamination using new molecular-based methods
3.6 Depuration of viral contaminants in molluscan shellfish
3.7 Future trends in virus studies in shellfish
3.8 References
4 Monitoring viral contamination of molluscan shellfish
4.1 Introduction
4.2 Identifying sources of pollution
4.3 Identifying the conditions responsible for microbial contamination of shellfish
4.4 Potential strategies for reducing microbial contamination in shellfish harvesting areas
4.5 Improving risk management strategies for shellfish harvesting areas
4.6 Conclusions and future trends
4.7 References and further reading
5 Algal toxins and their detection
5.1 Introduction
5.2 Major algal toxins found in shellfish and their sources
5.3 Current methods for detection of algal toxins in shellfish
5.4 New techniques and future trends
5.5 References
6 Monitoring of harmful algal blooms
6.1 Introduction
6.2 Action plan design
6.3 Regulation of mandatory harmful algal monitoring programmes
6.4 Methods and techniques used to forecast and monitor harmful algal blooms
6.5 Future trends
6.6 Sources of further information and advice
6.7 References and further reading
7 Mitigation of effects of harmful algal blooms
7.1 Introduction
7.2 Novel techniques to mitigate the effects of harmful algal blooms
7.3 Ethos of harmful algal bloom (HAB) control
7.4 Future trends
7.5 Sources of further information and advice
7.6 References
8 Modelling as a mitigation strategy for harmful algal blooms
8.1 Introduction
8.2 Why model the accumulation of toxins in bivalves?
8.3 Historical use and development of toxin/toxicity accumulation models
8.4 Models of the kinetics of accumulation and transformation of toxins in shellfish
8.5 Applications of modelling for improved shellfish safety and quality
8.6 Future trends
8.7 Sources of further information and advice
8.8 References
9 Metals and organic contaminants in bivalve molluscs
9.1 Introduction
9.2 Metal concentrations in bivalve molluscs
9.3 Internal speciation of metals in bivalve molluscs
9.4 Exposure routes and application of the kinetic model
9.5 Uptake and transfer of metals
9.6 Safety standards
9.7 Detection, management, and risk assessment
9.8 Future trends
9.9 Acknowledgments
9.10 References
10 Managing molluscan shellfish-borne microbial diseases
10.1 Introduction
10.2 Microbial indicators and pollution-associated pathogens
10.3 Enteric viruses
10.4 Naturally occurring pathogens
10.5 Pathogens associated with handIing, processing, and distribution
10.6 Management of pollution-associated pathogens
10.7 Management of naturally occurring pathogens
10.8 Management of pathogens associated with handling, processing, and distribution
10.9 Future trends
10.10 Sources of further information and advice
10.11 Acknowledgments
10.12 References
11 Disease and mollusc quality
11.1 Introduction
11.2 Major pathogens and diseases of molluscs causing significant economic losses in molluscan aquaculture
11.3 Diagnostic methods
11.4 Effects of shellfish disease on the international shellfish industry
115 Reducing disease in molluscan aquaculture
11.6 Future trends
11.7 Sources of further information and advice
11.8 References
12 Hazard analysis and critical control point programs for raw oyster processing and handling
12.1 Introduction
12.2 HACCP for oyster production and safety
12.3 HACCP plan for processing of frozen raw oysters
12.4 Hazard analysis
12.5 Identify the critical control points (CCP)
12.6 Definition of critical limits (CL)
12.7 Designate monitoring procedures
12.8 Corrective action (CA)
12.9 Specify verification (and validation) procedures
12.10 Specified records
12.11 References
Appendix: Annex 1 - examples of HACCP and sanitation records
13 Biofouling and the shellfish industry
13.1 Introduction
13.2 Biofouling and shellfish
13.3 Problems and benefits of biofouling
13.4 Current removal/treatment methods
13.5 Future trends
13.6 Sources of further information and advice
13.7 Acknowledgments
13.8 References and further reading
Part III Improving crustace an safety and quality
14 Optimization of crustacean quality through husbandry and adherence to post-harvest standards for processing
14.1 Introduction
14.2 Land (site) selection
14.3 Water: source, conservation, and preservation of quality
14.4 Fertilization and semi-intensive systems
14.5 Formulated feeds, bio-flocs, and intensive pond culture systems
14.6 Substrate
14.7 Water quality management
14.8 Collection during harvest
14.9 Harvest and post-harvest treatment
14.10 Safety and quality standards
14.11 Conclusions
14.12 References
15 Development of vaccines and management of viral diseases of crustaceans
15.1 Introduction: disease and the foundations for preventative healthcare in aquaculture
15.2 Using the RNA interface to target shrimp viruses
15.3 Developing vaccines to manage viral disease in shrimp
15.4 Using vaccines as part of health management strategies
15.5 Future trends
15.6 Sources of further information and advice
15.7 References
16 Specific pathogen-free shrimp stocks in shrimp farming facilities as a novel method for disease control in crustaceans
16.1 Introduction
16.2 The concept of domesticated SPF shrimp: a historical perspective
16.3 Events leading to development of Litopenaeus vannamei as the dominant species in the Americas
16.4 Adaptation of the SPF concept to domesticated shrimp stocks
16.5 International Principles for Responsible Shrimp Farming
16.6 Biosecurity and the culture of wild seed/broodstock
16.7 Biosecurity through environmental control and best management practices
16.8 Conclusions
16.9 Acknowledgments
16.10 References and further reading
17 Selective breeding of penaeid shrimp
17.1 Introduction
17.2 Selective breeding
17.3 Conclusions
17.4 References
Part IV Regulation and management of shellfish safety
18 Legislation, regulation and public confidence in shellfish
18.1 Introduction: public confidence in shellfish
18.2 Hygiene legislation and public confidence
18.3 Environmental legislation for the quality of shellfish growing waters
18.4 Limitations of the regulatory approach
18.5 Self-regulation and good management practice (GMP)
18.6 Dietary and health advisories
18.7 Public perception of health benefits and risks associated with shellfish
18.8 Future trends
18.9 The risk-averse marketplace
18.10 References
19 Risk management of shellfisheries
19.1 Introduction
19.2 Interaction between public health controls and industry
19.3 Identification of need for improved bases for, and application of, risk management in practice
19.4 Optimising risk management
19.5 Improved application of risk management to microbiological and biotoxin problems
19.6 Official and industry roles in risk management
19.7 Future trends
19.8 Interaction of research, legislation and risk management
19.9 Shared resources and working together
19.10 Conclusions
19.11 Sources of further information and advice
19.12 References and further reading
Part V Post-harvest issues
20 Molluscan shellfish depuration
20.1 Introduction
20.2 Types of depuration plant
20.3 Importance of seawater quality
20.4 Types of seawater treatment
20.5 Rules and guidelines for controlled purification
20.6 Depuration plant location, design, and construction
20.7 Source of shellfish to be depurated
20.8 Equipment construction and depuration facility design
20.9 International depuration
20.10 Shellfish relaying
20.11 References and further reading
21 Siaughter, storage, transport, and packaging of crustaceans
21.1 Introduction
21.2 Slaughter/cooking
21.3 Packaging and preservation
21.4 Contaminants
21.5 Conclusions
21.6 References
22 Packaging, storage and transport of molluscan shellfish
22.1 Introduction
22.2 Product t specification
22.3 Packaging formats and materials
22.4 Product labeling and tagging
22.5 Product size standards
22.6 Accepting shellfish shipments
22.7 Conclusions
22.8 References
Index
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