235 results

SCRC: Guideline for quality and safety assessment of novel seafood products

Project number: 2011-739
Project Status:
Completed
Budget expenditure: $0.00
Principal Investigator: Sutasinee Anantanawat
Organisation: SARDI Food Safety and Innovation
Project start/end date: 31 Dec 2011 - 30 Dec 2012
Contact:
FRDC
TAGS
Market Opportunities
Innovation
Food Safety
Fisheries Management
Economic

Need

This project has been developed to address the following needs:

• Non- scientific people in the seafood industry need to have concise and clear guidance on how to assess shelf-life and quality of new products and advice on selection of packaging options
• Foodborne pathogens currently considered to be of low risk in seafood products may become a high risk in new product types, these need to be clearly identified within appropriate guidelines so that industry can ensure product safety.
• Current CRC projects have focused on the development of new product types and assessment of product shelf-life. This project will utilise knowledge gained in these projects and increase the uptake of current CRC outputs
• There is a need to reduce costs of unnecessary tests for new products

Final report

ISBN: 978-1-921563-54-6
Authors: Sutasinee Anantanawat Catherine McLeod Tom Madigan Stephen Pahl Ian Stewart Karen McNaughton and Alison Turnbull
Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Project products

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

Final Report • 233.46 KB
2011-739-DLD.pdf

Summary

This project aimed to assist the seafood industry with sound practical advice on the assessments of food safety and quality aspects of new packaged seafood products in a concise and clear format.

Seafood processing and packaging techniques such as modified atmosphere packaging and vacuum packaging have been utilised by the seafood industry to extend product shelf-life, assist in meeting the demand for quality and safe products by consumers and create new market access. However, these techniques can support the growth of certain pathogens that were previously considered to be of low risk. Furthermore, feedback received during discussions with national and local seafood processors suggest the seafood industry has difficulties with assessing food safety and quality attributes of newly developed products.

Brochure • 8.12 MB
A5_SEAFOOD PACKAGING GUIDE-WEB_Final.pdf

Summary

This Guide aims to assist seafood processors who are developing new packaged seafood products to understand:

  • potential food safety risks
  • regulatory requirements
  • processing and packaging techniques
  • shelf-life assessment programs

It is important that businesses developing seafood products consult with their relevant competent authority to determine specific testing requirements and sampling regimes for their products.

SCRC: Oyster Product Development Innovation

Project number: 2011-727
Project Status:
Completed
Budget expenditure: $0.00
Principal Investigator: Stephen Pahl
Organisation: SARDI Food Safety and Innovation
Project start/end date: 30 Nov 2011 - 29 Sep 2012
Contact:
FRDC

Need

Commercial in confidence. To know more about this project please contact FRDC.

Objectives

Commercial in confidence

Seafood CRC: wanted Dead or Alive: Novel Technologies for Measuring Infectious Norovirus Particles

Project number: 2011-726
Project Status:
Completed
Budget expenditure: $37,401.80
Principal Investigator: Valeria Torok
Organisation: SARDI Food Safety and Innovation
Project start/end date: 14 Jun 2015 - 29 Jan 2016
Contact:
FRDC
TAGS
Mortality
Fisheries Management
Disease
Data
Automation

Need

Regulatory agencies in major seafood markets are increasingly requiring testing for viruses. Enforcement using current PCR methods has potential to cost Australian seafood businesses millions of dollars through trade disruptions and product detention. PCR methods have one serious drawback – they detect non infectious viruses of negligible human health consequence, resulting in the risk of “false positives”.

Norovirus cannot be cultured in cells, despite years of intensive effort; therefore we propose a different approach to resolving the problem. This proposal is to utilise existing knowledge about norovirus cell surface receptors to develop state-of-the-art optical sensing technology to better estimate the infectivity of noroviruses, thereby reducing risk of “false positives” and punitive regulatory action.

This demanding project brings together high calibre, internationally renowned scientists. People committed are:
Professor Tanya Monro (Director, Institute of Advanced Sensing) who recently won the SA Scientist of the Year award for creation of new tools and innovative solutions; and
Assoc. Prof. TuckWeng Kok and Dr Rod Ratcliff (SA Pathology), eminent virologists.

The new technology and international collaboration proposed, will create a platform to detect and effectively manage other viruses and foodborne hazards in seafood and other food, environmental and biological products – and has significant commercialisation potential.

This project is strongly supported by CRC participants, industry and regulators. It addresses Seafood CRC Output 2.2 ‘Diagnostic systems to assure seafood quality and integrity’, which needs greater effort for milestones (2.2.2. and 2.2.6) to be met.

Objectives

1. Develop sensor surface functionality of the SPR technology to improve discrimination between infectious and non-infectious NoV viruses

Final report

ISBN: 978-1-876007-06-5
Authors: Valeria A Torok Kate Hodgson Alison Turnbull and Catherine McLeod
Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

Final Report • 2017-04-01 • 1.73 MB
2011-726-DLD.pdf

Summary

Noroviruses are common causes of gastroenteritis in humans. As with all pathogens with an oral – faecal transmission path, food can easily become contaminated. Oysters in particular can become contaminated with norovirus due to effluent flows into estuaries. Hence, the importance of fast and accurate tests for the presence of norovirus in oysters is constantly increasing. Currently, testing for foodborne viruses are laboratory based molecular methods, which although sensitive, do not discriminate between infective and non-infective viral particles.  Biosensors (biological sensors) may be able to overcome this barrier and might be suitable for real-time sensing and on-site monitoring. This project aimed to develop a functional biosensor for the detection of norovirus in shellfish.

SCRC: Postdoctoral Research Fellow (SARDI) - Toxicology

Project number: 2011-717
Project Status:
Completed
Budget expenditure: $0.00
Principal Investigator: Catherine McLeod
Organisation: SARDI Food Safety and Innovation
Project start/end date: 30 Sep 2011 - 29 Sep 2013
Contact:
FRDC
TAGS
Oceanography
Mortality
Economic
Disease
Contamination

Need

SARDI Food Safety has strong microbiological capability, but limited technical capability in relation to chemical residues and additives, or naturally occurring toxins which require specialist knowledge.

The incumbent is therefore expected to provide additional specialist input to existing projects, including:
1) Market Access Defenders (Prawns) - provide input into risk:benefit assessment in relation to Cadmium in Prawns
2) Market Access for Abalone - Marine Biotoxins - application of analytical skills to laboratory results from the monitoring programme
3) Sulphites in Abalone - provide technical expertise to assist with the risk assessment
4) Provision of technical advice in the area of toxicology/chemistry to SafeFish to assist in resolution of technical trade issues.

The incumbent will be expected to work closely with the AS CRC industry participants to develop a research projects in the area of chemical residues and natural toxins. Given current industry priorities concerning the development of marine conservation parks, initial consideration will be given to the development of a project to 'map' Australia's marine environment with respect to chemical contaminants and this information would then be available for industry use in the 'marine park' debate.

SCRC: Postdoctoral Research Fellow (SARDI) Quality

Project number: 2011-716
Project Status:
Completed
Budget expenditure: $0.00
Principal Investigator: Karen McNaughton
Organisation: SARDI Food Safety and Innovation
Project start/end date: 31 Aug 2011 - 30 Aug 2013
Contact:
FRDC
TAGS
Toxin
Sustainability
Pollution
Contamination
Aquaculture

Need

SARDI has strong capability in seafood physiology, seafood engineering and new product development but limited technical capability in the area of post-harvest finished product quality and quality management systems. This role will fill this capability gap and provide process and product quality improvements (e.g. freezing and shelf life extension activities) which should translate rapidly into improvements in industrial processes.

Projects where support in the maintenance of product quality would provide significant value include:-
- Research, develop and trial of new abalone products in China. This new position will provide the technical resource to the project to translate the quality criteria (customer requirements) into improvements of processing, packaging, product storage and transport through the distribution chain.

- Successful Sardines, This position will provide the necessary support to assist in the maintenance of product quality, particularly through the processing environment as well as in the implementation and ongoing application of HACCP and quality systems.

The post-doc will be expected to work closely with CRC industry participants to develop research projects to support the current market and product development research projects in program 2.

SCRC: SCRC RTG 1.6 – Research training, National Institute of Health Sciences, Japan (Damian May, SARDI)

Project number: 2011-708
Project Status:
Completed
Budget expenditure: $0.00
Principal Investigator: Damian May
Organisation: SARDI Food Safety and Innovation
Project start/end date: 20 Mar 2011 - 30 Jul 2011
Contact:
FRDC
TAGS
Communications
Aquaculture
Animal Health

Final report

ISBN: 978-1-925982-48-0
Author: Damian May
Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Final Report • 2011-07-31 • 307.95 KB
2011-708-DLD-RTG.pdf

Summary

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

Tactical Research Fund: optimisation of treatment of Ichthyophthirius multifiliis in farmed trout

Project number: 2011-255
Project Status:
Completed
Budget expenditure: $61,141.00
Principal Investigator: Marty R. Deveney
Organisation: SARDI Food Safety and Innovation
Project start/end date: 30 Apr 2012 - 15 Nov 2013
Contact:
FRDC
TAGS
Toxin
Habitat
Fisheries Management
Disease
Aquaculture

Need

Massive losses of farmed trout and native fish occurred due to Ichthyophthirius multifilis in 2012. The losses have not only had substantial impacts on commercial aquaculture operations and limited the availability of trout and native fish for the public water stocking programs of the Victorian and New South Wales governments. The timing of this work is critical, to develop and implement with key farmers new health management methods and reduce mortalities before next summer.

Ichthyophthirius multifilis has a direct lifecycle with an adult in the cells of the fish’s surface and asexual reproduction in the environment. In aquaculture systems heavy infections develop rapidly. A previous project DPI Victoria-funded project identified I. multifilis as the highest priority health issue in the Victorian trout industry and developed permits for access to new treatments for trout and other freshwater finfish aquaculture industries.

Treatment for I. multifilis centres on husbandry and strategic chemical control, but treatment dose and timing have not been optimised. Treatments include formalin, chloramine-T, or hydrogen peroxide, which are applied to the water. These products target only the environmental life cycle stages. Strategic treatment aims to kill all environmental stages, with a second dose to kill newly emerged stages after the previous treatment. The relationship between parasite lifecycle, temperature, parasite strain and water quality is currently unknown.

Growers assume that the dose is the same as the concentration applied to the system, but concentrations of these compounds are altered by water quality. This reduces efficacy and can make approved label doses ineffective. Treatments are also stressful to fish; treatments can cause substantial gill damage. Strategies for managing dose to balance efficacy and optimum fish performance need to be developed.

Better management of I. multifilis will decrease mortality, increase growth and quality and decrease husbandry costs in affected industries.

Objectives

1. Understanding lifecycle parameters in identified Australian strains of I. multifilis
2. Using lifecycle information to inform treatment timing
3. Optimising doses of relevant veterinary products under different environmental conditions
4. Assess relationships between product exposure and impacts on skin and gills of treated fish

Final report

ISBN: 978-1-921563-57-7
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf
Final Report • 2014-04-23 • 2.77 MB
2011-255-DLD.pdf

Tactical Research Fund: Shark Futures - determining the most suitable index of abundance for the school shark (Galeorhinus galeus) stock assessment: review and future directions to ensure best recovery estimates

Project number: 2011-078
Project Status:
Completed
Budget expenditure: $39,717.72
Principal Investigator: Charlie Huveneers
Organisation: SARDI Food Safety and Innovation
Project start/end date: 31 May 2012 - 30 Nov 2012
Contact:
FRDC
TAGS
Workshop
Survey
Stock Assessment
Observer
Mortality

Need

Theme 1 - Demonstrating Sustainability: Evidence-Based and Low Risk Management for Shark-Associated Fisheries

Since 1992, school shark stocks were assessed as overfished in Australia and has been ever since. The most recent stock production of school sharks was estimated between 9–14% of original levels leading school sharks to be considered seriously overfished and listed as Conservation Dependent under the EPBC Act 1999. Under such listing, a stock rebuilding strategy policy had to be developed and needs to be implemented as conditions of the SESSF Wildlife Trade Operation (WTO) accreditation. The objectives of this rebuilding strategy states that school shark stocks have to recover to the limit reference biomass level within a biologically reasonable timeframe. The TAC for incidental take of the species was progressively reduced to well below the sustainable yield estimated by the SharkRAG. Although this reduction of TAC was considered to be sufficient, current models suggest school shark stocks will not rebuild within the period required under the Rebuilding Strategy. This lack of recovery is in apparent disagreement with catch observations by fishers and SharkRAG industry members. However, management of the stock aimed at reducing catch levels has altered the fishing pattern so that the traditional CPUE index of abundance can no longer be relied on as an index of stock size for school shark. The model is therefore unable to update current assumptions regarding the productivity of the stock. If the model is in error regarding such productivity, so that rebuilding is occurring at a faster or slower rate than predicted, such trends will not be identified. Such uncertainty associated with the school shark assessment has to a significant extent paralysed SE MAC consideration of management arrangements for this species. A valid index of abundance that will reveal current trends in stock status is required.

Objectives

1. Identify key scientists able to provide advice regarding suitable indices of abundance
2. Organise a 2-day workshop to foster discussion about an index of abundance for the SESSF school shark stock
3. Review of the current stock assessment and identify the potential issues leading to uncertainties regarding model outputs
4. Consider and assess alternative indices of abundance for school shark to input into the stock assessment model

Final report

Author: Charlie Huveneers
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf
Final Report • 2017-09-29 • 1.01 MB
2011-078-DLD.pdf

Tactical Research Fund: Shark Futures - Using molecular techniques to improve the ecologically sustainable fisheries management of shortfin makos (Isurus oxyrinchus) in the Australasian region

Project number: 2011-077
Project Status:
Completed
Budget expenditure: $68,976.00
Principal Investigator: Paul J. Rogers
Organisation: SARDI Food Safety and Innovation
Project start/end date: 14 Jun 2012 - 29 Jul 2013
Contact:
FRDC
TAGS
Stock Assessment
Rac Sa
Population Dynamics
Modelling
Migration

Need

Please consider this proposal under Theme 1. Demonstrating Sustainability: Evidence based and low-risk management for Shark-Associated Fisheries.

Information on the genetic population structure of shortfin makos was identified as a research priority at the recent FRDC-funded Australasian Mako Shark Workshop. A support letter was provided by the PI of the workshop, Barry Bruce of CSIRO, Hobart (find attached).

At the workshop it was highlighted that:
1) completion of the current population structure study was a high priority,
2) further sampling resolution was required for the Indian Ocean.

Declines in shortfin mako populations in the Northern Hemisphere led to the listing of this species as ‘Vulnerable’ by the International Union for Conservation of Nature (IUCN) and the Convention on Migratory Species (CMS). The CMS listing led to the nomination under the Australian Commonwealth Environmental Protection Biodiversity and Conservation Act (EPBC Act, 1999). The listing was debated by stakeholders and was later amended.

A representative from the Australian Fisheries Management Authority indicated that information on the abundance of shortfin makos was a priority for management of Commonwealth fisheries. This proposal addresses this priority for shortfin makos in the Australasian region.

There is limited evidence that shortfin makos make cross-equatorial migrations. Satellite tracking of juveniles by the PI showed restricted northward movements. This suggests that the Southern Hemisphere may comprise one or more independent stocks. This has important implications for management.

Outcomes will be used to inform decisions on whether to manage shortfin mako stocks at ocean basin and/or cross ocean-basin scales, or as discrete spatial units within smaller regions. This will greatly enhance our capability to make recommendations to State and Commonwealth government agencies chartered with managing pelagic fisheries, as well as during the development of fishery risk assessments and Threatened Species Recovery Plans in the future.

Objectives

1. To use new genetic data to assess the patterns of population structure of shortfin makos within the Australasian region
2. To compare the geographic scale of genetic connectivity with migration patterns determined from satellite tags deployed on juveniles
3. To incorporate our dataset within a larger global study and elucidate the degree of cross-equatorial dispersal of shortfin makos
4. To use the data to determine the genetic effective population size of identified spatially discrete stocks
5. To provide advice regarding the appropriate spatial scales for management of fisheries that interact with shortfin makos in the Australasian region.

Final report

ISBN: 978-1-921563-81-2
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf
Final Report • 2016-03-01 • 6.32 MB
2011-077-DLD.pdf

SRL IPA: assessing the feasibility of spatial management in the South Australian Northern Zone Rock Lobster (Jasus edwardsii) fishery

Project number: 2011-072
Project Status:
Completed
Budget expenditure: $75,000.00
Organisation: SARDI Food Safety and Innovation
Project start/end date: 31 Mar 2012 - 31 Mar 2013
Contact:
FRDC
TAGS
Stakeholder
Mortality
Fisheries Management
Education
Biomass

Need

The primary needs in relation to this work are:
1. To assess the level of stock abundance in regions outside the main fishery areas, in deep water and the far west regions of the fishery.
2. To assess the economic feasibility of fishing in these areas.
3. To assess the biological characteristics of lobsters taken in deep water and the far west, including maturity of females and length frequency.
4. To assess the survival and condition of lobsters taken, in processing and transport.

Objectives

1. Attain estimates of lobster abundance in deep water and far west areas of the Northern Zone Rock Lobster Fishery
2. Estimate size-of-maturity and length frequencies of these populations
3. Estimate survival rates of these lobsters held in wells on-board, corfs, and processing plants
4. Evaluate the economics of fishing outlying areas within the Northern Zone Rock Lobster Fishery

Final report

ISBN: 978-1-921563-65-2
Author: Dr Adrian Linnane
Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

Final Report • 2015-01-21 • 1.72 MB
2011-072-DLD.pdf

Summary

The Northern Zone rock lobster fishery of South Australia is extensive covering an area of approximately 207,000 km2. As a result, number of spatial management options are currently being considered which focus on the far-west and deep-water regions of the fishery. Currently, levels of commercial exploitation in both these areas are low compared to eastern and inshore areas. For example, in the 2011/12 fishing season only 12 t (4%) of the 307 t total catch came from the far-west, while just 29 t (9%) came from >90 m depth.

Despite low levels of total catch, catch rates (kg of legal lobster/potlift) in both regions are high compared to eastern and inshore areas. In the far-west at least, this is influenced by a larger mean lobster size compared to eastern regions, presumable due to faster growth rates. While higher, catch rates trends from 1970-2011 in both far-west and deep-water regions are comparable to other regions in the fishery. In particular, catch rates in both areas declined simultaneously with eastern regions from 1999 to 2008 suggesting that the abundance of lobsters in the far-west and deep-water is driven by common recruitment patterns to the rest of the zone.

The far-west region is close to the western limit of Jasus edwardsii distribution within Australia with pre-recruit (undersized) abundances in this area the lowest in the zone suggesting that the region is recruitment limited. The size of maturity in far-west regions is substantially higher than the minimum legal size which again reflects faster growth rates. This is offset somewhat by the fact that few lobsters close to legal size are found within the commercial catch. However, if exploitation rates are increased in far-west regions, given that size limits are set in part to protect immature females, higher size limits may need to be considered under a spatial management regime. Alternatively, a male only fishery may be considered during specific months in line with management rules for J. edwardsii fisheries in Victoria and Tasmania. Data to estimate size of maturity in deep-water sites are limited in South Australia.

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