Fish canning handbook edited by Les Bratt.

Fish canning handbook

Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distri...

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Bibliographic Details
Other Authors: Bratt, L.
Language:English
Published: Chichester, U.K. ; Ames, Iowa: Blackwell Publication, c2010.
Subjects:
Canned foods -- > Sterilization
Fishes -- > Preservation
Fishery products -- > Microbiology
Canned fishery products -- > Safety regulations -- > Europe
Canned fishery products -- > Safety regulations -- > North America
Canning and preserving
Table of Contents:
  • 1. Legal requirements for producers selling canned fish into Europe
  • 2. Legal requirements for producers selling canned fish into North America
  • 3. HACCP systems for ensuring the food safety of canned fish products
  • 4. National and international food safety certification schemes
  • 5. Fish quality
  • 6. Design and operation of frozen cold stores
  • 7. Packaging formats for heat-sterilised canned fish products
  • 8. Restoring machinery for the manufacture of heat-sterilised fish products
  • 9. Management of thermal process
  • 10. Principal causes of spoilage in canned fish products
  • 11. Commercial sterility and the validation of thermal processes
  • 12. The quality department in a fish cannery
  • 13. The laboratory in a fish canning factory
  • 14. Cleaning and disinfection in the fish canning industry
  • 15. The canning factory

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