Breeding of edible snails (Gastropods): egg exploitation, packaging, processing and summarizing the egg properties

Abstract

Snail are an edible product that was eaten centuries ago. In recent years, investors and farmers have started snail meat factories. The snail is a product that you can get many products, you can get snail meat, medicinal products, face creams from the saliva of the snail and the most innovative that is still under development caviar snail. The production of snails has started to be processed in recent years as a result of there don't exist the necessary legislation's for the disposal of caviar, so the HACCP and the safety systems are the same as the fish caviar that has been on the market for years. Furthermore caviar is considered a very luxurious product, buyers of the product are usually luxury restaurants chefs in DUBAI. For snail caviar, we do not have enough information about whether it is safe for the consumer, the microorganisms it contains and how many allergens it can create. Only about 15 factories worldwide produce and package snail caviar. The most difficult part of caviar is the processing because it is very small in size and it very difficult to process, package and maintain the product with a natural process so the microorganism do not grow.