Assessment of gamma irradiation as a feasible method for treating prawns to inactivate White Spot Syndrome Virus
Achieving the mandated dose rate of 50 kGy for prawns harvested from the White Spot Disease control zone in SE QLD is proving to be problematic and industry are requesting a reduction in the permitted irradiation dose rate for prawns sourced from Moreton Bay to somewhere between 15 and 25 kGy. A reduction in treatment dose, if successful, would provide a viable option for industry to continue trade in uncooked prawns sourced from Moreton Bay.
There appears to be only three scientific papers relevant to the subject of using gamma irradiation for inactivation of WSSV (Heidareh et al. 2014, Kakoolaki et al. 2015, Motamedi-Sedeh et al. 2017). The studies were conducted with the aim of determining the doses required to inactivate the Iranian isolate of WSSV with gamma irradiation for the purposes of vaccinating cultured prawns. While the listed scientific papers suggest gamma irradiation at a dose of around 13-15 kGy is effective at inactivating WSSV, their experimental protocols and results are not clearly transferable. In these studies aliquots of free virus were exposed to different gamma irradiation doses. Irradiation of WSSV inside infected host tissues was not performed, and data on whether the surviving prawns were infected with WSSV were not presented. None of these papers are therefore directly applicable to the situation relating to irradiation treatment of WSSV in-situ inside infected prawns.
Given the absence of information on irradiation doses for inactivation of WSSV in the Department of Agriculture (2014) review document, and the absence of research in Australia or overseas to validate alternative irradiation doses that completely inactivate WSSV, new research is urgently required to determine the minimum safe irradiation dose for inactivation of WSSV in prawns with the results verified by controlled challenge trials in a bio-secure facility.
Final report
Sensory testing of seafood - fresh versus frozen - and development of frozen seafood recipes
The FRDC has developed a range of materials that assist consumer to better understand seafood - seafood user manual, Eyre Peninsula Seafood Guide, flavour wheel, etc. however little material has been developed to address consumer needs on preparing seafood in a way that reduces smell or touching.
In looking at the recipes developed as part of the seafood user manual, many are now dated and do not reflect the current simplified approach to cooking used by Australian consumers.
Some recipe development has been undertaken by the Alaskan Seafood Marketing Institute - and could possibly be used as a base for adaptation to local species.
Final report
There is a strong negative perception of frozen fish amongst consumers, with many considering that frozen product is of inferior quality compared to ‘fresh’ (chilled) fish. The resistance to purchase frozen fish continues, despite modern freezing technology and practices resulting in frozen product that remains as premium quality for longer than chilled fish.
Project products
Adopting intensive bio-secure hatchery protocols and improving dietary strategies for grow-out to support the emerging Cobia (Rachycentron canadum) aquaculture industry in Queensland
Pilot - Development of Seafood Nutritional Panels
There is a need for common baseline of information that provides easy accessible compositional profiles in suitable formats about their products to enable them to meet their individual needs.
The information needs to be robust, consistent and cover the minimum needs of a nutritional panel (consumer) and contaminant information.
The project will assist in meeting industry needs for:
- Promoting the public health benefits of seafood consumption more generally.
- Rapid access to credible information to counter negative media claims.
- Assist in addressing current and future technical market challenges.
- Anticipate and quickly respond to market access threats.
Additionally there is a need to ensure that nutritional information on the key species (those covered in the Status of Australian Fish Stocks Reports) and profiled on the FRDC consumer site Fishfiles is available.
It is important to note that FRDC funded two studies that undertook oil analysis for 250+ Australian species. See the Seafood the Good Food volume 1 and 2 for the results. This means the need is on broadening this analysis to include other nutritional elements.
Final report
Transitioning cobia aquaculture research and development in Queensland to industry
Cobia production was instigated in Queensland as a business diversification and risk mitigation option for the marine pond-based aquaculture sector. BIRC has produced and supplied the entirety of cobia fingerlings to industry partners through a number of research projects. In early April 2019, RPP produced their first batch of cobia fingerlings from larvae supplied from BIRC. While commercial-scale methods for hatchery and fingerling production have been successfully adopted by farms, the industry still needs to demonstrate that it can be self-reliant and self-propagating by 2021, by producing seed from its own broodstock. Further, more effective feeding strategies are required for growout-sized fish (> 2 kg) which typically exhibit poor feed conversion ratios (FCR), impacting production efficiencies. This revised proposal seeks to seamlessly transition cobia R&D to a fully vertically integrated industry production model by (1) the supply of biosecure cobia broodstock and seedstock (fertilised eggs and larvae) to industry collaborators; (2) optimising feeding strategies using experimental trials; and (3) promoting project outputs through web-based media.