Barramundi culture in Australia
From recirculation units, earthen ponds and sea pens in Australia, barramundi are spreading to other continents due to the advent of sophisticated modular culture systems.
Post-harvest treatments defeat Vibrio vulnificus
Widely distributed in shellfish and the coastal waters they inhabit, Vibrio vulnificus bacteria account for 95 percent of all seafood-related deaths in the United States.
Thailand’s white shrimp revolution
Thailand's dramatic switch from black tigers to disease-resistant Pacific white shrimp has significantly increased profits.
‘Quality map’ for coho salmon fillets identifies color, lipid distribution
In research on coho salmon fillets, muscle astaxanthin level, color, and hardness generally increased from the anterior toward the caudal zone of the fish.
Proper processing destroys V. parahaemolyticus in seafood
V. parahaemolyticus presents a food safety hazard for those who consume raw shellfish. The organism can grow post-harvest in some shellfish species, especially oysters.
Cryptosporidium: Emerging pathogen associated with shellfish
Cryptosporidium parvum, an emerging waterborne pathogen, is frequently isolated in shellfish and can cause diarrhea, fever, nausea, weakness and abdominal cramping.
Vibrio bacteria pose dangers for consumers, seafood workers
Although eating seafood is generally healthy, consumers with certain medical conditions are advised to avoid raw oysters to avoid potentially life-threatening Vibrio bacteria infection.
Concept combines offshore wind farms, mussel cultivation
Blue mussel culture on offshore wind farms may be possible in Germany. Trials showed that North Sea facilities can support mussel cultivation in harsh conditions.
Seafood helps supply optimal DHA content in human breast milk
Many studies indicate that adequate seafood intake during pregnancy and lactation increases DHA exposure and has positive effects on infant behavioral development.
Octopus culture under study in Chile
In studies of octopus culture, northern octopuses exhibited fast growth in experimental culture and southern juveniles tolerated culture conditions well.
QIM method scores quality, shelf life of pangasius fillets
A Quality Index Method (QIM) developed to assess the freshness of pangasius fillets stored on ice showed a high correlation between the index score and storage time.
Sanitation education: Good hygiene must often be taught at processing plants
Creative education and orientation on the benefits of good hygiene not only reduce adulteration rates at processing plants.
Proximate analysis of fatty acid composition in tilapia
Research has found that varying feed composition results in major differences in the polyunsaturated fatty acid composition of tilapia.
Shrimp processing byproducts find many uses
Shrimp processing byproducts are constructively used in shrimp or fish feeds, livestock feeds and plant fertilizer. Chitin from shrimp exoskeletons is used in bandages and varied cosmetic products.
Measuring, maintaining freshness in aquaculture products
Rapid chilling at harvest can help preserve the freshness of fish, delaying the onset of autolytic reactions and growth of microorganisms.
Traceability in aquaculture
Regulations combined with market pressure has led to a call for traceability for seafood as it moves through food supply chains.