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C O N T E N T S O F V O L U M E I

Production, Biochemistry, a n d Microbiology

GOTTHILF H E M P E L : Biology of Seafish Production

DIETMAR RIEDEL:World Fisheries HANS MANN: Fish Cultivation in Europe TADASHI TAMURA: Carp Cultivation in

Japan

ROBIN A. DREWS: Raising Fish for Food in Southeast Asia

RAYMOND JACQUOT: Organic Constituents of Fish and Other Aquatic Animal Foods

TOMOTARO TSUCHIYA: Biochemistry of Fish Oils

OLAV NOTEVARP: Recent Findings in Fatty Acid Composition of Marine Oils W. J. DYER AND J. R. DINGLE: Fish Pro­

teins with Special Reference to Freez­

ing

MASAO KIMATA: The Histamine Problem W. SIMIDU: Nonprotein Nitrogenous

Compounds

E . AMLACHER: Rigor Mortis in Fish HIDEO HIGASHI: Vitamins in Fish—with

Special Reference to Edible Parts J. M. SHEWAN: The Microbiology of Sea-

Water Fish

ERNEST A . FIEGER AND ARTHUR F . NOVAK: Microbiology of Shellfish Deterioration

FRITZ BRAMSTEDT AND MARGARETHE AUERBACH: The Spoilage of Fresh- Water Fish

H. L . A . TARR: Chemical Control of Microbiological Deterioration LIST OF COMMON FOOD FISHES SUBJECT INDEX

C O N T E N T S O F VOLUME II

Nutrition, Sanitation, and Utilization

C. L. CUTTING: Historical Aspects of

Fish

ERNEST GEIGER AND GEORG BORGSTROM:

Part I. Fish Protein—Nutritive Aspects GEORG BORGSTROM: Part I I . Shellfish

Protein—Nutritive Aspects

Y. TOYAMA AND T . KANEDA: Nutritive Aspects of Fish Oils

ETHEL CRUICKSHANK: Fat Soluble Vita­

mins

JEAN CAUSERET: Fish as a Source of Mineral Nutrition

H. L. A. TARR: Changes in Nutritive Value through Handling and Process­

ing Procedures

GEORG BORGSTROM: Fish in World Nutri­

tion

K. ARIMOTO: The Role of Marine and Fresh-Water Foods in the Japanese Diet

Β. E . MARCH: Fish Meal and Condensed Fish Solubles in Poultry and Livestock Feeding

WILLIAM L. LEOSCHKE: Fish in the Raising of Mink

J. M. SHEWAN: Part I . Food Poisoning Caused by Fish and Fishery Products TOSHIHARU KAWABATA: Part I I . Fish-

Borne Food Poisoning in Japan A. GUELIN: Polluted Waters and the Con­

tamination of Fish xiii

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xiv

CONTENTS O F V O L U M E S I , I I , AND I V

R. BUTTIAUX: Salmonella Problems in the

Sea

BRUCE W. HALSTEAD: Biotoxications, Al­

lergies, and Other Disorders

CARL H . OPPENHEIMER: On Marine Fish

Diseases

C. VAN DUIJN, JR.: Diseases of Fresh- Water Fish

F. E . J . F R Y AND K. S. NORRIS: The

Transportation of Live Fish

GEORG BORGSTROM AND C . PARIS: Radio­

activity and Seafood

GEORG BORGSTROM: Trends in Utiliza­

tion of Fish and Shellfish

LIST OF COMMON FOOD FISHES SUBJECT INDEX

CONTENTS C Processin A. C. JASON: Drying and Dehydration C. L. CUTTING: Smoking

N. A. VOSKRESENSKY: Salting of Herring

F. W . VAN KLAVEREN AND R . LEGENDRE:

Salted Cod

VICTOR MEYER: Marinades

FRITHIOF ALM: Scandinavian Anchovies and Herring Tidbits

HENRI CHEFTEL: The Processing of the

Anchovy: Engraulis encrasicholus Lin­

naeus

A. G. VAN VEEN: Fermented and Dried Seafood Products in Southeast Asia

:

VOLUME III : Part 1

TSUTOMU MARUYAMA: Whale Products

as Food

KEISHI AMANO: Fish Sausage Manufac­

turing

SVEN LASSEN: Fish Solubles

GEORG BORGSTROM AND CLARK D. PARIS:

The Regional Development of Fisheries and Fish Processing

T. SPARRE: Fish Meal: Manufacture, Properties, and Utilization

LIST OF COMMON FOOD FISHES SUBJECT INDEX

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KAPCSOLÓDÓ DOKUMENTUMOK

Subject Index A Achlya, hormonal control of sexual reac-tion in, 119, 120

distribution in plants, 108 effect on root formation, 33 plant hormone activity of, 108 transport through plants, 108 Nitrates, effect on root formation, 33

AGRICULTURAL PRICES AND MARKETS

Common features of food systems around the world. • Spatial dispersion

III Handling

MARUYAMA: The Utilization of Whale Meat and Problems Involved.

The Role of Marine and Fresh-Water Foods in the Japanese Diet

The per capita consumption of fish and shellfish meat in Japan almost equals that in Scandinavia, but the relative role of fish is much greater owing to the low level of total

Part II. Fish-Borne Food Poisoning in Japan TOSHIHARU KAWABATA

As shown in Table II, the number of outbreaks caused by the consumption of fish, shellfish, or other marine products accounts for more than 50 to 60% of the bacterial

Salmonella Problems in the Sea R. BUTTIAUX

The contamination of sea water through fresh water or polluted water containing salmonellae should/therefore, be avoided at all costs in the zones employed for the cultivation

On Marine Fish Diseases

The most common fungus disease of marine fish so far known is caused by systemic infection of Ichthyosporidium hoferi, reported in 1893 for fresh-water fish and later found in

Trends in Utilization of Fish and Shellfish GEORG BORGSTROM

(Newfoundland) and Norway to the United States market (Borgstrom, 1961a, b), mainly cod, haddock, and other whitefishes, and the large purchases of frozen herring by the Soviet