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Seafood safety

Author: Farid E Ahmed; Institute of Medicine (U.S.). Committee on Evaluation of the Safety of Fishery Products.
Publisher: Washington, D.C. : National Academy Press, 1991.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
"Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxins--with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Seafood safety.
Washington, D.C. : National Academy Press, 1991
(DLC) 90025996
(OCoLC)22911542
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Farid E Ahmed; Institute of Medicine (U.S.). Committee on Evaluation of the Safety of Fishery Products.
ISBN: 0585028249 9780585028248
OCLC Number: 559100678
Description: 1 online resource (xv, 432 pages) : illustrations
Contents: Seafood Production, Distribution, and Consumption --
Microbiological and Parasitic Exposure and Health Effects --
Naturally Occurring Fish and Shellfish Poisons --
Occurrence of Chemical Contaminants in Seafood and Variability of Contaminant Levels --
Chemical Health Risk Assessment, Critique of Existing Practices and Suggestions for Improvement --
Statistical Sampling Issues in the Control of Seafood Hazards --
Seafood Surveillance and Control Programs.
Responsibility: Committee on Evaluation of the Safety of Fishery Products, Food and Nutrition Board, Institute of Medicine ; Farid E. Ahmed, editor.
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Abstract:

Presents a set of practical recommendations for ensuring the safety of the seafood supply. Covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of  Read more...

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