Overview

Fish and seafood are prime sources of animal protein. Because of their health advantages over red meats, the consumption of fish and seafood has increased. As catches can often live in contaminated waters, with contamination coming from human and animal sources, fish and seafood can be involved in the transmission of pathogenic microorganisms and toxins. Microbiology Handbook: Fish and Seafood provides food microbiologists and food scientists with ready reference to information on food-poisoning pathogens, and spoilage microorganisms associated with these products. This 2nd edition brings the book in line with up-to-date information in this area. Authored by international experts in the field, this book will prove invaluable to food safety personnel working in the fish/seafood sector.

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9781847559814

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Keith Waldron is at the Institute of Food Research, Norwich, UK. Keith is a graduate of the University of Edinburgh (Biochemistry, 1981) and University of Glasgow (PhD, 1984). After a research fellowship at the University of Glasgow, he was appointed to the IFR in 1986. He is currently an IFR Senior Scientist, a Fellow of the Institute of Biology, and a Fellow of the Royal Society of Chemistry. In 1999 he was a Royal Institution Scientist for the New Century. He has published widely on the topic of plant cell walls (research papers and university texts) and his research interests currently focus on the exploitation of agri-food chain biomass, and the development of biofuels. Since graduating with an MBA in 2001 for which he received the Open University Ray Nelson Prize, he has devoted time and effort to understanding the potential for innovation in relation to environmental and economic sustainability. This has involved close involvement with the IFR Food & Health Network, particularly the Co-Product Upgrade Cluster which he leads. He has coordinated a number of national and international (EC) projects and PhD studentships, and lectures widely. He recently coordinated the EC STREP REPRO and leads several projects funded by the UK DTI and DEFRA. Keith has also been awarded an Honorary Professorship from the University of East Anglia. Graham Moates is at the Institute of Food Research, Norwich, UK and is a research scientist in the exploitation platform. He joined the IFR in 1985 and has worked on a wide variety of projects to help improve our understanding of food ingredients. His research has involved studies into the use of supercritical fluids, plant cell walls, the use of thermoplastic starch as biodegradable packaging, colloids, and ultrasonic characterisation. He is currently involved in two work packages within the EU-funded NovelQ project concerning life cycle assessment of food production systems and the utilisation of food wastes. Craig graduated from the University of Glasgow (BSc, Biochemistry 1984) and went on to look at the production of ligninolytic enzymes in white-rot fungi (MPhil, University of Paisley, 1989) and the enzymatic extraction of phenolic acids from agro-industrial by-products (PhD, University of East Anglia, 1997). In 1995 he was a recipient of Les Prix Cerealier des Organisations Cerealieres Francaises. Craig is currently on Sabbatical at the Centro de Investigaciones Biologicas (CSIC) in Madrid with a Marie Curie Fellowship where he is looking further on the use of enzymes to extract and modify lignin, and remains a Senior Research Scientist at IFR. His Scientific Interests include the interaction between hydrolytic enzymes in the deconstruction and modification of lignocellulosic material, especially cereals and non-woody plants, the use of enzymes as novel probes to detect specific polysaccharides (EC-funded FP6 Healthgrain project), and in the up-grading of plant by-products. He has published over 80 papers looking at the biochemistry of feruloyl esterases which has led a number of national and international projects looking at applications for these enzymes.

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