Intelligence
Proper cooking, storage yield safe seafood
Insufficient cooking and improper storage can lead to the proliferation of pathogens in seafood and other foods.
Health & Welfare
New approaches can help ensure safety of raw farmed oysters
Practical post-harvest oyster processing methods are needed. Preliminary studies evaluated the potential of high-salinity relaying to control Vibrio levels in raw oysters.
Intelligence
HACCP programs control antibiotic residues, other risks in aquaculture
Based on seven basic principles, HACCP plans identify critical control points and critical limits, and establish monitoring methods, record-keeping procedures and appropriate corrective actions.
Health & Welfare
Food safety issues in aquaculture
Farmed fish species often pose fewer food safety risk than wild-caught fish, but antibiotic residues used to treat disease outbreaks is a unique hazard.