Fish in Rio de Janeiro

This book, useful for academics and consumers, brings together several months of experimental work involving processed fish and its marketing in the state of Rio de Janeiro. All the work was supervised by Prof. Dr. Eliana Mesquita and much of it was supervised by the late Prof. Dr. Francisco Carlos de Lima. Thirty-three species of fish sold in Rio de Janeiro are described in terms of the quality of their meat and morphological characteristics with rich illustrations, enabling accurate identification to recognize possible fraud. Important parasites have been isolated from some of these fish species and the identification stages are detailed. The sectors of the canned fish export factory are described with all the technological processing, the application of Good Manufacturing Practices, Standard Operating Hygiene Procedures and Hazard Analysis and Critical Control Points on the production lines. The microbiological analyses described include water for human consumption, canned sardines, frozen fish and irradiated or non-irradiated frozen scallop meat.

Autorentext
Cynthia is a Technological Chemist (UFRJ), Veterinary Doctor (UFF), Specialist in Bacteriology (UFRJ), MSc in Veterinary Hygiene and Technological Processing of POA (UFF) and MBA in Food Quality and Safety (UVA). As technical director of BioSafe, she has accumulated a great deal of experience in teaching, consultancy, training and team leadership.