A research team from the University of New England is addressing the lack of regulatory oversight of edible seaweed by studying the effect that various food safety control measures have on the presence of pathogens on the crop. The researchers also explain why seaweed should not be regulated as shellfish.
A recent study reveals that a significant number of listeriosis cases in Germany were caused by the consumption of smoked or graved salmon that was contaminated by Listeria monocytogenes.
Flinders University researchers measured microplastics levels in South Australian mussels, and the findings indicate the probability of plastic pollution in the global food supply chain.
The U.S. Food and Drug Administration (FDA) published a final guidance for the seafood sector, “Guidance for Industry: Reconditioning of Fish and Fishery Products by Segregation.”
This article addresses the sources, risk, and management of marine biotoxins found in molluscan shellfish and methods to identify contaminated shellfish meat before marketing. The authors also present an update to the online learning module developed to provide current National Shellfish Sanitation Program marine biotoxin management requirements for molluscan shellfish intended for interstate commerce.
The World Health Organization (WHO) is inviting the food safety community to submit data on methylmercury and total mercury in orange roughy, pink cusk-eel, and toothfish.
Seafood HACCP plans from Florida wholesale seafood establishments were evaluated for food hazard significance within the food establishment’s process, product and intended consumer use.
The need for traceability in the seafood sector is now widely recognized. Major seafood import markets have introduced traceability components to their import regulations in recent years.
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