Seafood

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An ongoing project by the Norwegian food research institute Nofima is investigating the efficacy of different treatment baths for Listeria monocytogenes decontamination on fish and fish products. 

The U.S. Food and Drug Administration (FDA) has released a new final Compliance Policy Guide on scombrotoxin (histamine) adulteration in fish and fishery products, and has lowered the acceptable levels for histamine in fish. 

A new partnership between Trace Register and Foa and Son International Insurance Brokers provides incentive for the seafood industry to receive product contamination and recall insurance by applying half of insurance premiums toward Trace Register seafood traceability subscription costs.

Trace Register’s TR5 seafood traceability platform has successfully passed the Global Dialogue on Seafood Traceability’s (GDST’s) capability test, and also maintains backward compatibility with older systems.

The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) recently published a new document that weighs the food safety risks against the nutritional benefits of fish consumption.

The third video in FDA's "Importing FDA-Regulated Products" series provides an overview of the process for importing seafood, focusing on key regulatory requirements.

IFCO has launched a new innovation called Marina, a reusable fish crate that uses Bluetooth and QR codes to enable real-time data collection for cold chain management, and offering a sustainable alternative to single-use expanded polystyrene (EPS) boxes.

GLOBALG.A.P. has received Global Food Safety Initiative (GFSI) recognition for two of its certification programs.

A recent study found the widespread presence of toxic per- and polyfluoroalkyl substances (PFAS) in the tissues of fish sourced from various Illinois water bodies.

This article discusses the Global Dialogue on Seafood Traceability (GDST), the National Fisheries Institute (NFI) Sushi Council, and Culinary Collaborations' approach to food safety as high-risk, ready-to-eat (RTE) ingredient suppliers for sushi operations.