Vibrio parahaemolyticus is a bacterial species indigenous to marine environments and can accumulate in oysters. Some V. parahaemolyticus strains are pathogenic and seafoodborne outbreaks are observed worldwide. This pathogen can reach infectious levels in oysters if post-harvest temperatures are not...
This project is a desk top study to critically evaluate the traceability and freshness indicator technologies that are relevant to the Australian seafood industry. This report will serve as the foundation for future studies within the Seafood CRC that will integrate relevant technologies, foster...
Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the...
This report constitutes the completion of Phase 1 of the CoolFish Project. The overall objective of the CoolFish project is to utilise commercial traceability and product sensor technologies to address current business impediments and business opportunities in cool chains to support increased...
Research into the southern rock lobster in Australia has concentrated on the catching sector (primarily commercial) with limited research being undertaken on the post-settlement and juvenile stages. To maximise the outputs of investigating these stages, while at the same time minimising costs,...