Handbook on some toxic marine organisms and low risk fishery products
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The manual includes basic and applied information on low-risk fishery products such as "burong talangka" (salted small crab), oysters and smoked fish. Methods of reducing risks of toxicity are also discussed in detail including those involving pufferfish, jellyfish, tuna-like species, shellfish, and other marine organisms.
This handbook, first issued in bilingual (English/Pilipino) form under the Project of the National Science and Technology Authority and the Department of Fish Processing Technology of the University of the Philippines in the Visayas College of Fisheries, has been adapted by the SEAFDEC Secretariat for publication in the SAFIS Extension Manual Series.
Arafiles, L. M. (1986). Handbook on some toxic marine organisms and low risk fishery products. Bangkok, Thailand: Secretariat, Southeast Asian Fisheries Development Center.
Poisonous organisms; Biological poisons; Fishery products; Public health; Human food; Seafood; Toxicology; Processing fishery products; Histamines; Shellfish; Lethal effects; Cured products; Bacteriophages; Bioaccumulation; Poisonous fish; Fish poisoning; Food poisoning; Toxicity; Manuals; Puffers (fish); Conus; Scorpionfish; Staphylococcus aureus; Escherichia coli; Salmonella; Oysters; Vibrio cholerae; toxic substances; Toxins; Fish processing