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Chapter 7 : Risks Associated with Fish and Seafood

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Abstract:

In the United States, the most popular fish and seafood products consumed per capita in 2015 were shrimp (4.00 lb), salmon (2.88 lb), tuna (2.20 lb), tilapia (1.38 lb), pollack (0.97 lb), pangasius (0.74 lb), cod (0.60 lb), crab (0.56 lb), catfish (0.52 lb), and clams (0.35 lb) ( ). Fresh fish and seafood are highly perishable, and microbiological spoilage is one of the important factors that limit shelf life and safety. Fresh seafood can be contaminated at any point from rearing or harvesting to processing to transport or due to cross-contamination by consumer mishandling at home.

Citation: Chintagari S, Hazard N, Edwards G, Jadeja R, Janes M. 2018. Risks Associated with Fish and Seafood, p 123-142. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0013-2016
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Figure 1

Foodborne illness cases associated with fish and shellfish (crustaceans and mollusks) in the United States, 1998 to 2008 ( ).

Citation: Chintagari S, Hazard N, Edwards G, Jadeja R, Janes M. 2018. Risks Associated with Fish and Seafood, p 123-142. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0013-2016
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Image of Figure 2
Figure 2

Thermal resistance of , , and O1 at different internal temperatures in shrimp when subjected to boiling. UC, Uncooked shrimp sample. Data presented in the bar diagram are the mean of three different experiments, and the bars with different letters are significantly different from each other ( < 0.05).

Citation: Chintagari S, Hazard N, Edwards G, Jadeja R, Janes M. 2018. Risks Associated with Fish and Seafood, p 123-142. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0013-2016
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Image of Figure 3
Figure 3

Thermal resistance of serovars Enteritidis ( above), Infantis ( above), and Typhimurium ( above) at different internal temperatures in shrimp when subjected to boiling. UC, Uncooked shrimp sample. Data presented in the bar diagram are the mean of three different experiments, and the bars with different letters are significantly different from each other ( < 0.05).

Citation: Chintagari S, Hazard N, Edwards G, Jadeja R, Janes M. 2018. Risks Associated with Fish and Seafood, p 123-142. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0013-2016
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Image of Figure 4
Figure 4

Thermal resistance of , , and at different internal temperatures in shrimp when subjected to boiling. UC, Uncooked shrimp sample. Data presented in the bar diagram are the mean of three different experiments, and the bars with different letters are significantly different from each other ( < 0.05).

Citation: Chintagari S, Hazard N, Edwards G, Jadeja R, Janes M. 2018. Risks Associated with Fish and Seafood, p 123-142. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0013-2016
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Image of Figure 5
Figure 5

Graph of below-detection-limit/nondetectable level reached for boiling a serving size of four crabs at each time point and the optimum temperature each achieved for (Lm) and (Vp).

Citation: Chintagari S, Hazard N, Edwards G, Jadeja R, Janes M. 2018. Risks Associated with Fish and Seafood, p 123-142. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0013-2016
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Image of Figure 6
Figure 6

Graph of below-detection-limit/nondetectable level reached for steaming a serving size of four crabs at each time point and the optimum temperature each achieved for (Lm) and (Vp).

Citation: Chintagari S, Hazard N, Edwards G, Jadeja R, Janes M. 2018. Risks Associated with Fish and Seafood, p 123-142. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0013-2016
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