This resource covers the basic principles in canned seafood: principles of thermal processing, resistance of microorganisms, canned seafood microbiology and laboratory practice, as well as spoilage and defects in canned foods.

Marine and freshwater biotoxins are a well-known problem in food safety. This book combines information related to food-borne illness associated with marine or freshwater biotoxins, the anthropogenic and environmental factors that cause the appearance of toxic episodes, and various analytical procedures for phycotoxins detection.