Safety and quality of frozen fish, shellfish, and related products

Jacek Jaczynski, Angela Hunt, Jae W. Park

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)


It is imperative to recognize that the safety of foodstuffs must not be compromised for quality. Humans consume over 1000 species of fish and shellfish that grow in diverse habitats and geographic locations of the world. These fish and shellfish unavoidably carry a variety of microorganisms from aquatic and terrestrial sources. The high levels of free unbound water and nutrient availability, combined with the psychrophilic character of fish microflora, render fish and fishery products more susceptible to wide aspects of safety and quality issues than foods derived from terrestrial animals, often spoiling in a short period of time under refrigeration. In addition to spoilage microorganisms, fish may contain various potential human pathogens. It is often difficult to maintain the quality of fish and fishery products due to the distance between consumers and the harvesting areas, which provide opportunities for microbial growth.

Original languageEnglish
Title of host publicationHandbook of Frozen Food Processing and Packaging
PublisherCRC Press
Number of pages36
ISBN (Electronic)9781420027402
ISBN (Print)157444607X, 9781574446074
Publication statusPublished - 2005 Jan 1

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)


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