Description:
Fish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, waste water, etc. Applications of microorganisms and/or microbesbased products have contributed significantly in solving many of these problems associated with aquaculture and waste management. This book addresses strategies for control of bacterial infection in farmed aquatic organism products. It covers: spoilage of fresh fish, microorganisms and processed seafoods, microbiological safety and quality of processed shrimps and fish and molecular detection of seafood borne human pathogenic bacteria.
Review Quotes:
"... informative compilation ... reading through this volume will quickly showcase the challenges and exciting opportunities that lie ahead for this industry and the researchers who interface with it."
--Andrea C. Alfaro, Aquaculture Biotechnology, Group, School of Applied Sciences, Auckland University of Technology, Auckland, New Zealand