Introduction: (8/30/99) The"Compendium of Fish and Fishery Product Processing Methods, Hazards and Controls" is designed as a companion document to the U.S. Food and Drug Administration's "Fish and Fishery Products Hazards and Controls Guide" and the Seafood HACCP Alliance's "HACCP: Hazard Analysis Criticial Control Point Training Curriculum." The Alliance intends to revise and reissue this Compendium from time to time as the state of knowledge advances relative to fish and fishery product processes, hazards and controls.
1 September, 1999: The 1999 revision of the "Compendium" will be reviewed by FDA and AFDO during the next several months. The next "Compendium" revision will begin about March, 2000.
Seafood Processes and Controls
Chapter 1: Acidified, Fermented, and Salted
Fish and Fisheries Products (9/21/00)
Chapter 2: Battered Fish and Fisheries
Products (9/21/00)
Chapter 3: Cooked Fish and Fishery Products
(9/21/00)
Chapter 4: Dried Fish and Fishery Products
(7/17/00)
Chapter 5: Pasteurized Fish and Fisheries
Products (9/21/00)
Chapter 6: Refrigerated Fish and Fisheries
Products (9/21/00)
Chapter 7: Smoked Fish and Fisheries
Products (7/17/00)
Chapter 8: Vacuum and Modified Atmosphere
Packaged Fish and Fisheries Products (9/21/00)
Biological Hazards and Controls
Chapter 9: Aerobic Plate Count (9/20/00)
Chapter 10: Bacillus cereus (8/1/00)
Chapter 11: Campylobacter spp. (8/2/00)
Chapter 12: Clostridium botulinum
(8/3/00)
Chapter 13: Clostridium perfringens
(8/7/00)
Chapter 14: Coliforms, Fecal Coliforms, and
Escherichia coli (9/20/00)
Chapter 15: Listeria monocytogenes
(9/2100)
Chapter 16: Parasites (8/15/00)
Chapter 17: Salmonella spp. (9/20/00)
Chapter 18: Shigella spp. (8/15/00)
Chapter 19: Staphylococcus aureus
(9/20/00)
Chapter 20: Vibrio spp. (9/21/00)
Chapter 21: Yersinia enterocolitica
(8/17/00)
Chemical Hazards and Controls
Chapter 22: Aquaculture Drugs (9/21/00)
Chapter 23: Environmental Chemical
Contaminants and Pesticides (7/17/00)
Chapter 24: Food and Color Additives (9/21/00)
Chapter 25: Methyl Mercury (9/21/00)
Chapter 26: Natural Toxins (9/21/00)
Chapter 27: Scombrotoxin (Histamine)
Formation (7/17/00)
Physical Hazards and Controls
Chapter 28: Hard or Sharp Objects (7/17/00)
The authors are Robert J. Price (Extension Specialist, Seafood Products) and Pamela D. Tom (Program Representative), Food Science & Technology, University of California, Davis, CA 95616-8598
UCSGEP 97-1W; February 1997 ( Affirmative Action Statement )
This work is sponsored in part by NOAA, National Sea Grant College Program, Department of Commerce, under grant number NA36RG0537, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency. The U.S. Government is authorized to reproduce and distribute reprints for governmental purposes.