• Back to home
•  
•  
•  
•  
•  
•  
•  

Seaweed Handling and Processing: Guidelines for Alaska

This guide is designed to help individuals and companies better understand what’s involved as they decide whether to enter the seaweed processing industry, and to provide some industry standards in the manufacturing or processing of kelp. Learn more...

Bookstore home •

This is part of International Smoked Seafood Conference Proceedings

Description

The well-known food-borne pathogen, Staphylococcus aureus, rarely has been implicated in cases originating from consumption of smoked seafoods. This bacterium may be contributed through human handling of the raw seafood and products. Nevertheless, adequate precautions can prevent S. aureus contamination, growth and enterotoxin production from occurring in smoked fish products. A literature review was conducted to illustrate the incidence of S. aureus relative to contamination of smoked seafoods and the pathogen's contribution to the likelihood of seafood-borne illnesses in consumers.

Item details

• Item number: AK-SG-08-02c
• Year: 2008
• DOI: https://doi.org/10.4027/isscp.2008.03

Facebook

Twitter

Instagram

YouTube

Last modified 29 August 2016, 8:33am AKDT. For website issues, contact Alaska Sea Grant web coordinator.
For program information, contact Alaska Sea Grant, PO Box 755040, Fairbanks, Alaska, 99775-5040. sea.grant@alaska.edu, (907) 474-7086.

Alaska Sea Grant at the University of Alaska Fairbanks is part of the National Sea Grant Program, a division of NOAA.

The University of Alaska Fairbanks is an AA/EO employer and educational institution and prohibits illegal discrimination against any individual: Learn more about UA's notice of nondiscrimination.

HTML 5 || CSS