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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.
Inconsistent government regulations confound food safety issues surrounding sushi. Fish quality and rice acidification affect the safety of the popular Japanese cuisine.
This article profiles the development of an electronic traceability system in widespread use throughout the seafood industry. Can it also work for your product?
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