Search Results

Authors evaluate the suitability of various production platforms and other considerations regarding plant-produced vaccines for farmed fish. 

High hydrostatic pressure processing, which got its start over a century ago, is finally reaching the point where it can be commercially applied on a large scale. 

Ron Stotish, CEO of AquaBounty Technologies, discusses being the first to produce a genetically modified (GM) farmed salmon deemed safe for consumption, the controversy surrounding his company's product and the potential of biotechnology. 

Research suggests that blue light could effectively destroy Listeria monocytogenes, a common contaminant that plagues food processing plants. 

China, the world’s largest producer of farmed fish, represents a huge opportunity for the Global Aquaculture Alliance and its Best Aquaculture Practices certification scheme. GAA’s Steve Hart talks about the inroads the organization has already made and how he can leverage his background in the soy industry. 

Selenium in ocean fish is essential for human immune function and required for vital tissues like brain and hormone-producing organs. The trace element also can counter some of the impacts of methylmercury in fish. 

Carotenoids like canthaxanthin are biological pigments widely found in nature that provide color to many species of birds, insects, crustaceans and fish. 

The seafood industry and NGOs are supporting a call by the FAO to create a mechanism to record and reduce fisher mortalities. 

Aquatic foods can help to deliver resilient global food systems and to support critical periods of human development, a new UN paper determines. 

Many important organizations around the world fail to acknowledge the importance of seafood to human health and well-being. There is a disconnect between what we know regarding the benefits of seafood and what is being done to acknowledge these benefits and increase seafood consumption in nutrition. 

The United States Food and Drug Administration has updated its advice for pregnant women on mercury and seafood with greater emphasis on the benefits of eating fish. This is a positive story, but reporting on the new perspective muddied its message with opinion and innuendo. Let us all find the way to continue to promote aquaculture’s healthy, renewable products in ways that keep the stories simple, so the messages are not lost on the journey to consumers. 

Marine microalgae-based aquaculture has the potential to provide greater than 100 percent of global protein demand by 2050. 

Irradiation, or ionizing radiation treatments, can extend the shelf life of seafood products by reducing pathogenic microorganisms and spoilage. 

Vietnam’s pangasius industry captivated the global seafood industry, environmental organizations and the mass media. A scientific look at harmful substances detected in exported fillets and the reporting of the associated health risks through the media finds wide disparities. 

Private aquafeed certification standards have been developed to bring trust and demonstrate responsible industry practices among aquafeed manufacturing stakeholders. 

The experiences of tilapia farmers combined with effective quality control pro­grams implemented by government have improved production in Mexico, Colombia, Ecuador, Peru and other Latin American countries. 

4-hexylresorcinol in a nonsulfite processing treatment against melanosis in crustaceans inhibits natural enzymes for shell hardening. 

U.S. news media, doctors and even dietitians are warning patients that methylmercury in fish can harm them, their children and their unborn children.