Fish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, waste water, etc. Applications of microorganisms and/or microbesbased products have contributed significantly in solving many of these problems associated with aquaculture and waste management. This book addresses strategies for control of bacterial infection in farmed aquatic organism products. It covers: spoilage of fresh fish, microorganisms and processed seafoods, microbiological safety and quality of processed shrimps and fish and molecular detection of seafood borne human pathogenic bacteria.

Contents

New Strategies for the Control of Bacterial Infections in Marine Fish Larval Rearing: José Pintado, María J. Prol, José Luis Balcázar, Miquel Planas and Pavlos Makridis

Probiotics in the Larval Culture of Aquatic Organisms: Bruno Gomez-Gil, Ana Roque and Sonia Soto-Rodriguez

Microbial Degradation of Seafood: Françoise Leroi and Jean-Jacques Joffraud

Microbiological Safety and Quality of Processed Shrimps and Fishes: Md. Latiful Bari, Sabina Yeasmin,Shinichi Kawamoto and Kenji Isshiki

Molecular Detection of Seafood Borne Human Pathogenic Bacteria: Robert E. Levin

Fermented Fish and Fish Products: An Overview: Smita H. Panda, R.C. Ray, Aly F. El Sheikha, Didier Montet and Wanchai Worawattanamateekul

Bioprospecting of Marine Microalgae, Corals and Microorganisms: V. Venugopal

Microbial Remediation of Fish and Shrimp Culture Systems and their Processing Industry Wastes:Wanchai Worawattanamateekul and R.C. Ray

Fish Waste Management; Treatment Methods Based to the Use of Microorganisms: Ioannis S. Arvanitoyannis, Aikaterini Kassaveti and Theodoros Varzakas

Microbial Reclamation of Fish Industry By-products: N. Bhaskar, N.M. Sachindra, P.V. Suresh and N.S. Mahendrakar