Intelligence
Food safety, quality control in tilapia products
The most important quality issue for tilapia is the presence of off-flavors that derive from cyanobacteria and actinomycetes, which can be addressed by depuration.
Intelligence
Superchilling extends shelf life, raises yields
Superchilling is the refrigeration of fish in which the flesh temperature is reduced several degrees below the freezing point, forming ice in the outer few millimeters of the fish.
Intelligence
ISO 22000:2005 food safety system integrates HACCP
ISO standards address documentation of operational and management activities required to fulfill customer expectations and requirements for food safety.
Health & Welfare
Scombrotoxins, part 3
While freezing, salting, smoking and irradiation can minimize growth biogenic amine formation, special care from harvest through consumption can prevent scombrotoxin poisoning.
Health & Welfare
Food safety issues in aquaculture
Farmed fish species often pose fewer food safety risk than wild-caught fish, but antibiotic residues used to treat disease outbreaks is a unique hazard.
Intelligence
Pulsed light improves food safety, quality
Pulsed light appears to kill all types of bacteria and eukaryotic microorganisms with equal effectiveness and could be a cost-effective control method.