Food irradiation, part 1
In 1997, the United States Food and Drug Administration approved irradiation for meat, which can kill or inactivate 99.9 percent of Salmonella and E coli.
Toxicity vs. detection
The 2001 detection of chloramphenicol in shrimp imported into the Netherlands heightened awareness of and anxiety over the presence of chemicals in food.
E-beam treatments could improve seafood safety, shelf life
Electron beam treatment can inactivate pathogens in foods. E-beams could be applied to fish as a pasteurization/sterilization step without changing product temperature.
Commercialization of modified fish and shellfish poses issues
Although controversial, the potential benefits of genetically modified fish and shellfish can yet be realized, while minimizing risks to human health and the environment.
Addressing safety in Latin America’s tilapia supply chain
Over the last decade, the experience gained by many tilapia farmers combined with proficient programs implemented by local governments have significantly improved tilapia production in various Latin American countries like Colombia, Mexico, Ecuador and other important tilapia producers in the region.
Why don’t we eat more seafood?
A variety of factors combine to limit seafood consumption. Seafood is perceived to be expensive, and safety perceptions influence consumer buying decisions. Culture and tradition also play roles in forging seafood-eating habits.
Management of seafood safety and quality systems in Irish aquaculture
Two key supports of Irish aquaculture are provided by state agencies through the development of product quality and food safety programs.
Study indicates that IUU fishing makes fishers’ jobs even more dangerous
Commercial fishing has long been one of the most dangerous jobs, and a new study suggests IUU fishing, overfishing and climate change are making it worse.
Will proposed FSMA traceability requirements secure or stress the seafood industry?
A proposed change to the Food Safety Modernization Act could improve traceability but be ‘burdensome’ for the seafood industry to implement.
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.
BMPs proposed for food safety in rainbow trout culture in Mexico
Proposed best management practices for rainbow trout production address eight areas of production covering the entire culture cycle.
Off the Knife with Rolf Knecht, Grand Hyatt Shanghai
Ten years in China’s largest city have given Chef Rolf Knecht a solid perspective on the nation’s rapidly changing economy and the impacts on consumer food purchases. Knecht, who will speak during the GOAL marketplace roundtables, fields questions about seafood trends, certification and food safety.
Temperature affects quality, safety of quahog clams
The rapid cooling of harvested quahog clams to achieve the product temperatures required by regulators and dealers can often result in mortalities due to thermal shock.
Phosphates and shrimp
Commercial experience and research have demonstrated that phosphates can enhance sensory quality and increase consumer appeal for shrimp. Through over 10 years of research with shrimp from around the world, the Aquatic Food Products Lab at the University of Florida in Gainesville, Florida, USA has shown that consumers prefer shrimp properly treated with phosphates. However, processors must have a clear understanding that misuse of these ingredients can result in poor appearance, poor texture, and consumer rejection.
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.
What to look for in a shrimp cooking system? It boils down to balancing these three key elements
Cooked shrimp is high in demand, but for shrimp processors, having the right shrimp cooking technology is key to staying competitive.
Aquaculture 2016: Examining the industry’s role in the food system
A wide range of important topics was discussed at the Aquaculture 2016 conference and trade show in Las Vegas last week. Editor Emeritus Darryl Jory shares his notes from the four-day event, which occurs every three years.
Proper cooking, storage yield safe seafood
Insufficient cooking and improper storage can lead to the proliferation of pathogens in seafood and other foods.