Fish Canning Handbook

Fish Canning Handbook

Fish Canning Handbook

Edited by Les Bratt

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 is 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.

Also available from Wiley-Blackwell

Fishery Products: Quality, safety and authenticity
Edited by H. Rehbein and J. Oehlenschläger
ISBN 978-1-4051-4162-8

Handbook of Seafood Quality, Safety and Health Applications
Edited by C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara
ISBN 978-1-4051-8070-2

Fish Processing: Sustainability and new opportunities
Edited by G. Hall
ISBN 978-1-4051-9047-3

“"This book provides technical information pertaining to fish canning." (International Food Information Service, 13 December 2010)”

The Editor

Les Bratt, Consultant in Food Technology, Cleeve Prior, Worcester, UK

Fish Canning Handbook Edited by Les Bratt 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 is 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. Also available from Wiley-Blackwell Fishery Products: Quality, safety and authenticity Edited by H. Rehbein and J. Oehlenschl

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. 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 who might wish to enter the industry, to regulatory authorities with responsibility for official inspection, for trading companies or retail organisations who purchase canned fish, or for the manufacturing companies themselves. An exhaustive range of topics will be covered in approximately 20 chapters, including: the current global market; sustainability; sourcing of fish stocks; international legislation; HACCP; global food standards; can design; cooking, filling and other machinery; hygiene and sanitation; canning of specific fish breeds; warehousing and distribution.

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