Articles by John M. Wigglesworth Ph.D. REHS/RS, CPFS, PCQI

This article focuses on frozen and fresh tuna used in sushi and sashimi applications and, as such, describes processing as it pertains to Big Eye, Yellowfin, and Bluefin tuna. 

This article focuses on the fundamentals of shrimp processing and the various steps in which facilities can manage food safety and quality challenges to generate wholesome and safe products for global markets.