Special Issue "Seafood Processing and Safety"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (31 January 2016) | Viewed by 28719
Interests: food safety; food quality; food handling and processing; HACCP; microbiology; aquaculture
Special Issues, Collections and Topics in MDPI journals
Fishery products are highly perishable. Many of the same procedures used to ensure food safety also contribute to higher quality fishery products and longer shelf life of these products. The first step to ensure safety and maximum product quality is to follow Best Management Practices (BMPs) on commercial fishing vessels, at aquaculture farms, during harvest, handling/processing, storage, and shipping. After harvest, product safety and quality can be ensured by reducing or eliminating microbial activity and retarding quality-degrading chemical reactions. Hazard Analysis and Critical Control Point (HACCP) is a risk management food safety program for food processors, to prevent, eliminate, or reduce to an acceptable level potential food safety hazards that may be present in fishery products. The support programs for HACCP are Good Manufacturing Practices (GMPs) and Sanitation Standard Operating Procedures (SSOPs). Food microorganisms are found on all surfaces (skin and gills) and in the intestines of the fishery products. There are several different types of spoilage and pathogenic bacteria associated with fishery products. Spoilage bacteria are generally harmless, but do cause changes in the color, flavor, odor, texture, and reduce the shelf-life of these products. In contrast, pathogenic bacteria are illness-causing organisms that can produce toxins or cause infections. Controlling these microorganisms requires diligence and attention to detail. Reduced shelf life and quality deterioration of fishery products is also associated with chemical/enzymatic changes that occur during refrigerated and frozen storage. Marine species contain many long chain omega-3 fatty acids. These omega-3 fatty acids, which are good for cardiovascular health, are also much more susceptible to oxidation and hydrolysis. Quick cooling/quick freezing and stable low storage temperatures will slow deleterious changes in texture, color, and flavor due to chemical/biochemical activity. The three Ps (i.e., Product Characteristics/Processing Methods/Package Types) have a profound effect on the quality and shelf life of chilled and frozen fishery products.
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.