Handbook of Seafood: Quality and Safety Maintenance and Applications

Table of Contents: 
Chapter 1. General Introduction to Seafood Quality and Safety Maintenance and Applications 
(Eduardo Esteves, Abdullah Diler and İsmail Yüksel Genç, Instituto Superior de Engenharia (ISE DEA), Universidade do Algarve and CCMAR Centro de Ciências do Mar, Faro, Portugal, and others) 

Chapter 2. Microbiology of Fish and Fish Products and Its Implications on Public Health 
(Regine Helena Silva dos Fernandes Vieira, Francisca Gleire Rodrigues de Menezes, and Oscarina Viana de Sousa, Department of Fisheries Engineering (DFE), Federal University of Ceará (UFC), Brazil, and others) 

Chapter 3. Relating Sensory and Instrumental Analyses of Well-Known and Emerging Fish and Seafood Products 
(Eduardo Esteves, Instituto Superior de Engenharia (ISE DEA), Universidade do Algarve and CCMAR Centro de Ciências do Mar, Faro, Portugal) 

Chapter 4. Measurement of Visual Attributes of Fresh and Processed Seafood 
(Murat O. Balaban and Zayde Ayvaz, Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand, and others) 

Chapter 5. Proteomics and Application in the Seafood Industry 
(Jinru Zhou, Linglin Fu, Yan Zhang, and Yanbo Wang, Key Laboratory for Food Microbial Technology of Zhejiang Province, Food Quality and Safety Department of Zhejiang Gongshang University, China) 

Chapter 6. Quality Changes in Freshwater Fish and Crustacean Species 
(Irineu Batista and Carla Pires, Instituto Português do Mar e da Atmosfera (IPMA), Av. Brasília, Lisbon, Portugal) 

Chapter 7. Quality Changes in Crustaceans during and after Processing 
(Aygül Küçükgülmez, Mehtap Baykal, Ali Eslem Kadak and Mehmet Çelik, Cukurova University, Faculty of Fisheries, Department of Fishing and Fish Processing Technology, Adana, Turkey) 

Chapter 8. Trace Elements and Stable Isotopes Analysis as Seafood Quality Indicators 
(Jaime Aníbal and Cristina Veiga Pires, CIMA-Centro de Investigação Marinha e Ambiental, Universidade do Algarve, Portugal, and others) 

Chapter 9. Safety and Quality Issues in Global Fish Trade 
(Shalini Amnee Neeliah, Dayawatee Goburdhun and Harris Neeliah, Sustainable Agri-Food Systems, Quatre-Bornes, Mauritius, and others) 

Chapter 10. Elimination and Control of Pathogens by Novel and Hurdle Technologies 
(Alex Augusto Gonçalves and Adriene Rosceli Menezes de Oliveira, Laboratory of Seafood Technology and Quality Control (LAPESC), Animal Sciences Department (DCAN), Federal Rural University of Semi-Arid (UFERSA), Mossoró, RN, Brazil) 

Chapter 11. Packaging Technologies and Material Type for the Maintenance of Seafood Safety 
(Ana Augusto, Maria Manuel Gil and Susana Filipa Jesus Silva, MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, Peniche, Portugal) 

Chapter 12. Quantitative Risk Assessment in Seafood 
(Violeta Trinidad Pardío Sedas, Karla María López Hernández and Argel Flores Primo, Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Avenida Miguel Ángel de Quevedo s/n esquina Yáñez, Colonia Unidad Veracruzana, Veracruz, Veracruz, México) 

Chapter 13. Computer-Based Applications for Monitoring the Quality and Safety of Seafood 
(İsmail Yüksel Genç and Eduardo Esteves, Department of Fishing and Processing Technology, Faculty of Fisheries, University of Suleyman Demirel, Isparta, Turkey, and others) 

Chapter 14. Rapid Detection of Foodborne Bacterial Pathogens in Seafood 
(Kitiya Vongkamjan, Siyun Wang and Andrea I. Moreno Switt, Department of Food Technology, Prince of Songkla University, Hat Yai, Thailand, and others) 

Chapter 15. Application of Natural Antimicrobials in Seafood 
(Celso Alves, Susete Pinteus, Rui Pedrosa, and Maria Manuel Gil, MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, Peniche, Portugal) 

Chapter 16. Biological Hazards and Natural Antimicrobials for Seafood Preservation 
(Susete Pinteusa, Calso Alvesa, Rui. Pedrosa, and Maria Manuel Gil, MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, Peniche, Portugal) 

Chapter 17. HACCP Economics in Seafood Processing Plants 
(Aurora Zugarramurdi, María Amelia Parin and Héctor Mateo Lupin, College of Engineering, National University of Mar del Plata, Argentina, and others) 

Chapter 18. Hygiene and Sanitation Applications in Seafood Industry 
(Abdullah Diler and František Vácha, Suleyman Demirel University, Fisheries Faculty, Fishing and Processing Technology Department, Isparta, Turkey, and others) 

Chapter 19. Basics of Seafood Quality Indices 
(František Vácha and Abdullah Diler, Faculty of Agriculture, Department of Agricultural Product Quality, University of South Bohemia, Czech Republic, and others) 

Index