Seafood

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Seafood includes all commercially captured or farmed freshwater and saltwater fish, molluscan shellfish, and crustaceans. Seafood and shellfish food safety is characterized by a special set of HACCP rules.

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Articles

Shrimp Processing: Safety, Quality, and Manufacturing of Raw and Frozen Products
By: John M. Wigglesworth Ph.D. REHS/RS, CPFS, PCQI
IFT Publishes Free-to-Read ‘Journal of Food Science’ Special Issue on Aquatic Foods
By: Food Safety Magazine Editorial Team
FDA Grants $1M to University of Illinois Researchers for Retail Meat AMR Surveillance
By: Food Safety Magazine Editorial Team
ReposiTrak to Host Traceability Webinar for Seafood Suppliers
By: Food Safety Magazine Editorial Team

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Articles

Shrimp Processing: Safety, Quality, and Manufacturing of Raw and Frozen Products

IFT Publishes Free-to-Read ‘Journal of Food Science’ Special Issue on Aquatic Foods

FDA Grants $1M to University of Illinois Researchers for Retail Meat AMR Surveillance

ReposiTrak to Host Traceability Webinar for Seafood Suppliers

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Newsletters | Website | eMagazine