Intelligence
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.
Health & Welfare
Persistent biofilms problematic in aquaculture, food processing
Resistant to antibacterial agents and heat, biofilms are difficult to remove from food-processing surfaces and may result in persistent pathogen populations.
Intelligence
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.
Health & Welfare
Fish silage: Bioconverted waste yields useful byproducts
Although its final quality can be variable, fish silage can be an effective protein supplement in feeds for various fish, shellfish and terrestrial animals.
Intelligence
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.
Intelligence
High-OTR packaging helps protect seafood consumers from botulism
Traditional measures to prevent botulism in seafood have included freezing, refrigeration and the use of time/temperature indicators.
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.
Intelligence
All about Listeria
The pathogenic bacterium Listeria monocytogenes is present in the environment and easily transferred to food and food contact surfaces.
Intelligence
Fat content, freezing affect cold-smoked salmon quality
Product quality in cold-smoked salmon is best maintained by smoking fresh fish with high fat content and freezing them after, not before, smoking.
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
Scombrotoxins, part 2
Since biogenic amines are a health issue in seafood, harvesters and processors should understand what conditions encourage their formation, where they form in fish, and how they are affected by bacterial flora.
Health & Welfare
Scombrotoxins, part 1
Without proper control of seafood handling and processing, high amino acid content and bacterial activity can rapidly elevate concentrations of biogenic amines like scombrotoxins.
Health & Welfare
Peracetic acid offers alternative sanitizing for seafood processors
Studies show that peracetic acid can reduce microorganisms on food products and effectively act against pathogenic and spoilage organisms.
Intelligence
Chlorine dioxide offers seafood treatment alternative to aqueous chlorine
Chlorine dioxide effectively reduces microorganisms on seafood and could be used as a processing treatment to improve shelf life and product safety.
Intelligence
High-pressure processing of oysters
A U.S. study found that high-pressure processing reduced Vibrio vulnificus levels in oysters and can help extend their shelf life.
Intelligence
Ozone: Sanitizer, disinfectant for seafood processing
Many chemicals are used as antimicrobial compounds but ozone has characteristics that make it desirable for disinfection and sanitizing.