Table of Contents

Seafood poisoning: overview. Microbial safety and quality control on seafood. Food-borne pathogens related to seafood products. Detection method of food-borne pathogens from seafood. Control of pathogens on seafood products. Infectious diseases on aquaculture. Prevention and control of infection in aquaculture system.

About the Author

Md. Latiful Bari is a well-known food safety researcher in Asia, and Koji Yamazaki is a famous Professor of Faculty of Fisheries Sciences at Hokkaido University, Japan. Both have many years' experience of teaching food/fish microbiology to university students, to professionals within the seafood industry and to personnel working in government regulatory bodies. The book is essential reading for all those studying fish science, technology and seafood microbiology. It is also a valuable resource for government and seafood company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists.