Fish Canning Handbook (eBook, ePUB)

Redaktion: Bratt, Les

• Format: ePub

Produktbeschreibung

Fish Canning Handbook Fish Canning Handbook Edited by Les Bratt 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 distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics is covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis. Also available from Wiley-Blackwell Fishery Products: Quality, safety and authenticity Edited by H. Rehbein and J. Oehlenschläger ISBN 978-1-4051-4162-8 Handbook of Seafood Quality, Safety and Health Applications Edited by C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara ISBN 978-1-4051-8070-2 Fish Processing: Sustainability and new opportunities Edited by G. Hall ISBN 978-1-4051-9047-3

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 320
• Erscheinungstermin: 15. September 2010
• Englisch
• ISBN-13: 9781444390384
• Artikelnr.: 38306047

Autorenporträt

The Editor Les Bratt, Consultant in Food Technology, Cleeve Prior, Worcester, UK

Inhaltsangabe

List of contributors. Preface: review of the market for, and sources of,
canned fish. 1 Legal requirements for producers selling canned fish into
Europe (John Hammond). 1.1 Introduction. 1.2 Imports into the EU. 1.3
General food law. 1.4 Product-specific controls. 1.5 Hygiene rules. 1.6
Fishery products from outside the EU. 1.7 Identification marking. 1.8
Microbiological criteria. 1.9 Labelling. 1.10 Lot marking. 1.11 Food
contact materials. 1.12 Additives. 1.13 Flavourings. 1.14 Contaminants.
1.15 Pesticides. 1.16 Veterinary medicinal products. 1.17 Weights and
measures. 1.18 Warning. References. 2 Legal requirements for producers
selling canned fish into North America (Kenneth Lum). 2.1 Introduction. 2.2
Canned fish description. 2.3 Why are regulations necessary? 2.4 Legal
requirements and food safety. 2.5 Regulatory systems in Canada and the
United States. 2.6 Canadian requirements. 2.7 United States requirements. 3
HACCP systems for ensuring the food safety of canned fish products (Alan
Williams). 3.1 Introduction. 3.2 The HACCP Principles. 3.3 Prerequisite
programmes. 3.4 How to set up and conduct an HACCP study for canned fish
products. 3.5 Implementation. 3.6 ISO 22000. 3.7 Conclusions. References.
Appendix 1: Useful websites (for HACCP Guidance and including generic HACCP
plans in some cases). Appendix 2: Modular HACCP approach for the canning of
tuna products, showing typical activities within each module. Appendix 3:
Example of a tabular documentation format for prerequisite programmes.
Appendix 4: Extract from a non-tabular format HACCP plan approach for can
seaming (CCP 2). Appendix 5: Extract of a tabular HACCP Chart for CCP 3
sterilisation and CCP 4 in the generic fish canning flow diagram. 4
National and international food safety certification schemes (Harriet
Simmons). 4.1 Introduction. 4.2 Food safety legislation. 4.3 Food safety
management systems. 4.4 Certification: A brief overview. 4.5 Hazard
analysis critical control points. 4.6 The Global Food Safety Initiative.
4.7 A comparison of major global certification programmes for food safety.
4.8 Summary of comparison of global certification programmes. 5 Fish
quality (Tony Garthwaite) 5.1 Introduction. 5.2 Important fish species. 5.3
Pollution aspects. 5.4 Handling and transport. 5.5 Spoilage factors. 5.6
Reception and testing. 5.7 Storage. 5.8 Defrosting frozen fish. 5.9 Fish
preparation. 5.10 Chemical indicators of quality. References. 6 Design and
operation of frozen cold stores (Stephen J. James and Christian James). 6.1
Introduction. 6.2 Factors affecting frozen storage life. 6.3 Cold store
design. 6.4 Specification and optimisation of cold stores. 6.5 Thawing. 6.6
Conclusions. References. 7 Packaging formats for heat-sterilised canned
fish products (Bev Page). 7.1 Overview of the basic materials used for
heat-sterilised fish packaging. 7.2 Metal cans for heat sterilised-fish
products. 7.3 Plastic containers for heat-sterilised fish products. 7.4
Glass containers for heat-sterilised fish products. Further reading. 8
Retorting machinery for the manufacture of heat-sterilised fish products
(Claude Vincent). 8.1 Introduction. 8.2 Retorting equipment available. 8.3
Technical features of horizontal batch retorts. 8.4 General arrangement of
a sterilising plant. 8.5 Utilities required for batch retorts. 8.6 The
different usages of a retort. 8.7 Legal steps to be taken when installing a
new retort. 9 Management of thermal process (Nick May). 9.1 Role of the
thermal process manager. 9.2 Documentation of thermal process requirements.
9.3 Maintaining and calibration of key instrumentation. 9.4 Training of key
staff. 9.5 Review of production records. 9.6 Managing non-conformance
(process deviations). 9.7 Conclusion. References. 10 Principal causes of
spoilage in canned fish products (Joy Gaze). 10.1 The quality of raw
materials. 10.2 Hygiene and good manufacturing practice. 10.3 Potential
spoilage issues associated with canned fish products. 10.4 Typical causes
of spoilage in canned fish products. 10.5 Types of spoilage. 10.6
Microbiological examination of suspect spoilt cans. 10.7 Microbiological
investigations - decision criteria. 10.8 Conclusion. References. 11
Commercial sterility and the validation of thermal processes (Geoff Shaw).
11.1 Introduction. 11.2 Temperature measurement systems. 11.3 Processing
vessels. 11.4 Temperature distribution. 11.5 Retort survey. 11.6 Test
loading. 11.7 Data analysis. 11.8 Heat penetration measurement. 11.9
Commercial sterility and lethality. 11.10 General method. 11.11 Heat
penetration experimental methods. 11.12 Flexible packaging. 11.13 Future
developments and information. References. Other sources of information. 12
The quality department in a fish cannery (Leila Radi). 12.1 Avant-propos.
12.2 The organisation and the scope of operations of the quality
department. 12.3 Quality assurance for the management of pre-requisite
measures. 12.4 Quality control. 12.5 Establishment of a quality plan. 12.6
Standard quality procedures. 12.7 Training of quality staff against
procedures. 12.8 Handling of non-conforming materials. 12.9 Establishment
and monitoring of corrective actions. 12.10 Legislative compliance. 12.11
Research and development. 12.12 Security. 12.13 Conclusion.
Acknowledgement. References. 13 The laboratory in a fish canning factory
(Linda Nicolaides and Les Bratt). 13.1 Laboratory facilities. 13.2 Chemical
analyses. 13.3 Microbiological testing. 13.4 Analysis required for cannery
water and retort cooling water. 13.5 Swab testing. 13.6 Incubation tests.
13.7 Sterility tests. 13.8 Laboratory accreditation. Further reading. 14
Cleaning and disinfection in the fish canning industry (Peter Littleton).
14.1 Introduction. 14.2 The cleaning process. 14.3 Principles of cleaning.
14.4 Open plant cleaning. 14.5 Floor cleaning. 14.6 Tray and rack washing
machines. 14.7 Principles of disinfection. 14.8 Factors affecting
disinfectant effectiveness. 14.9 Choosing the right disinfectant. 14.10
Where to disinfect. 14.11 Types of disinfectants. 14.12 Oxidising
disinfectants. 14.13 Non-oxidising disinfectants. 14.14 Effects of time and
concentration. 14.15 Specific issues relating to fish canning operations.
14.16 Cleaning management. 14.17 Cleaning programme. References. 15 The
canning factory (Les Bratt). 15.1 The fish canning factory: Introduction.
15.2 Site selection. 15.3 Factory design and construction. 15.4 The
principal areas of the factory. 15.5 Services. References and suggestions
for further reading. Index.