Technological Conference of the Americas
November 4-6, 1992 Mérida, Yucátan, México
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Technological Conference of the Americas |
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November 4-6, 1992 Mérida, Yucátan, México |
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You can either download the Adobe PDF files
and view them on your computer, or get the plug-in to view them right
in your web browser from: |
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| Prácticas regulatorias y Comerciales en la Calidad y Sanidad de los Productos Pesqueros en México (Regulatory and Commercial Practices in the Quality and Safety of Seafood Products in Mexico) | page 1 |
| Sistema de Asefuramiento de la Calidad de los Productos de la Pesca (Systems that Ensure Quality of Seafood) | page 9 |
| U.S. FDA’s Seafood Initiatives - A Regulatory Update | page 19 |
| Persistence of Vibrio cholerae 01 in Environmental Waters and Shellfish | page 27 |
| Bacteria of Significance in the International Trade of Shrimp | page 39 |
| Scombroid Poisoning from Seafoods | page 51 |
| Use of Sulfites and Phosphates with Shrimp | page 64 |
| Clostridium botulinum Type E Outgrowth and Toxin Production in Vacuum - Skin Packaged Shrimp | page 68 |
| Nucleotide Degradation Products as a Quality Index of Aquatic Foods Packaged in Modified Atmospheres | page 72 |
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Initial Studies to Measure Consumer Perception of Water Added to Shrimp with Phosphate Treatments |
page 86 |
| Ohmic Thawing of Shrimp Blocks | page 89 |
| Survivability of Toxigenic Vibrio cholerae 01 from Latin America | page 106 |
| Low Dose Gamma Irradiation of Plesiomonas shigelloides in Louisiana Rangia Clams Rangia cuneata | page 111 |
| Gamma Irradiation of Listeria monocytogenes in Crayfish Procambarus clarkii Tail Meat | page 118 |
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Improving Seafood Safety and Quality in Puerto Rico and the U.S. Virgin Islands |
page 123 |
| Aprovechamiento Integral de la Langosta Panulirus argus en Quintana Roo | page 128 |
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Chemical, Microbiological, Physical and Sensory Changes in Iced and Frozen Wreckfish Polyprion americanus |
page 139 |
| Use of Computer Simulation in Aquatic Food Science and Technology | page 148 |
| An Economic Analysis of the Southeastern U.S. Blue Crab Processing Industry, 1973-90 | page 154 |
| Quality and Safety Considerations for Thermally Processed Blue Crab Meat | page 174 |
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Extending Shelf-life of Fresh Blue Crab Meat with Lactates |
page 185 |
| Extended Shelf-life of Refrigerated Seafood Products | page 197 |
| Technologia de las Pesquérias Cubanas y Aseguramiento de su Calidad | page 207 |
| Prevención del Riesgo de Infeccion por la Ingestion de Productos Pesqueros Contaminados en Cuba, con Particularidad en Vibrio cholerae | page 219 |
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Abstracts |
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| Fish Packaging Benefits and Trends | page 226 |
| Application of the HACCP Model to the Seafood Retail Industry | page 226 |
| Effect of Washing on Mendaden Surimi | page 227 |
| Functions and Applications of Phosphates in the Seafood Industry | page 227 |
| Thermal Inactivation of Vibrios Associated with Shellfish Borne Disease | page 228 |
| Application of HACCP in Reducing the Incidence of Listeria in Smoked Salmon | page 228 |
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Copyright: 2000 Seafood Science and Technology Society of the Americas
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