سلامة الأغذية وجودتها

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This paper is intended to provide an overview of the application of some analytical techniques to ensure seafood safety and authenticity. The first part examines traditional and modern methods for the detection and typing of agents implicated in seafood-borne diseases, i.e. toxins, viruses, bacteria and parasites. Immunological analyses, molecular biology methods (such as polymerase chain reaction [PCR] and related techniques), and protein-based analyses (including proteomics) for detection and typing are discussed. The detection of strains carrier of resistance to disinfectants and some antibiotics is specially addressed. The second part deals with methods to ensure seafood authenticity, a problem which has evolved due to increasing international trade of processed and aquacultured fish of a great variety of species. Most countries have...
2005
The Codex Alimentarius is a collection of international food standards that have been adopted by the Codex Alimentarius Commission. Codex standards cover all the main foods, whether processed, semi-processed or raw. In addition, materials used in the further processing of food products are included to the extent necessary for achieving the principal objectives of the code - protecting the health of consumers and facilitating fair practices in the food trade. Codex provisions concern the hygienic and nutritional quality of food, including microbiological norms, food additives, pesticide and veterinary drug residues, contaminants, labelling and presentation, and methods of sampling and risk analysis. As well as individual standards, advisory codes of practice, guidelines and other recommended measures form an important part of...
2005
This paper compiles the state of knowledge on fish safety and quality with the view to providing a succinct yet comprehensive resource book for risk and fish quality managers. After an introduction to world fish production and consumption and the developments in safety and quality systems, it provides a detailed review of the hazards that cause public health concerns in fish and fish products. Several chapters are devoted to risk mitigation and management tools, with a detailed description of the requirements for the implementation of the Good Hygienic and Manufacturing Practices (GHP/GMP) of the Hazard Analysis Critical Control Point (HACCP) system and of the monitoring programmes to control biotoxins, pathogenic bacteria and viruses, and chemical pollutants. Chapters on the use...
2004