Fish Canning HandbookISBN: 978-1-4051-8099-3
Hardcover
320 pages
June 2010, Wiley-Blackwell
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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 are 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.