में अनुक्रमित
- यूरो पब
- गूगल ज्ञानी
उपयोगी कड़ियां
इस पृष्ठ को साझा करें
जर्नल फ़्लायर
एक्सेस जर्नल खोलें
- अभियांत्रिकी
- आनुवंशिकी एवं आण्विक जीवविज्ञान
- इम्यूनोलॉजी और माइक्रोबायोलॉजी
- औषधि विज्ञान
- कृषि और जलकृषि
- चिकित्सीय विज्ञान
- जीव रसायन
- जैव सूचना विज्ञान और सिस्टम जीवविज्ञान
- तंत्रिका विज्ञान और मनोविज्ञान
- नर्सिंग एवं स्वास्थ्य देखभाल
- नैदानिक विज्ञान
- पदार्थ विज्ञान
- पर्यावरण विज्ञान
- पशु चिकित्सा विज्ञान
- भोजन एवं पोषण
- रसायन विज्ञान
- व्यवसाय प्रबंधन
- सामान्य विज्ञान
अमूर्त
Risks and Critical Points of the Oyster Product System
Galaviz-Villa, I., Lango-Reynoso, F., Castañeda-Chávez, Ma. del R., Romero-Gonzalez, L., Amaro-Espejo, I.A., Zúñiga-RuÃz, P.
American oyster fisheries are among the most important in Mexico. However, for its economic value, it is located in thirteenth place. At present, there is no constant monitoring of the quality and safety of this fishery resource making it a risk to public health. Epidemiological studies have linked viral illnesses with raw consumption of these bivalves. The application of HACCP quality system to oyster production chain identified four types of risks to health status in the oyster extraction stage that lead to loss of the final product safety, and only one critical control point (CCP) in the production area, since this one is the stage that cannot be controlled in time and space. None of the wild oyster banks located in the lagoon system of Alvarado meet sanitary characteristics necessary to achieve certification, due to the nature and persistence of contaminants in oysters.