224
results
Environment
PROJECT NUMBER • 2012-020
PROJECT STATUS:
COMPLETED

The influence of fish movement on regional fishery production and stock structure for South Australia's Snapper (Chrysophrys auratus) fishery

From 2007 onwards, South Australia’s snapper (Chrysophrys auratus) fishery underwent significant and unprecedented changes that impacted on the management of the fishery. This ultimately reflected our poor understanding of the movement behaviour of snapper and its consequences for...
ORGANISATION:
SARDI Food Safety and Innovation
SPECIES
Industry
PROJECT NUMBER • 2011-750
PROJECT STATUS:
COMPLETED

Seafood CRC: bio-economic model for SA prawn trawl fisheries

In recent years Australian wild catch prawn fisheries have had to compete with increasing volumes of cheaper, aquacultured imports. This has resulted in reductions in prawn prices and reduced profitability for prawn fisheries. Historically, the primary focus of management for these fisheries has...
ORGANISATION:
SARDI Food Safety and Innovation
Industry
PROJECT NUMBER • 2011-746
PROJECT STATUS:
COMPLETED

Seafood CRC: value adding to the school prawn industry: Clarence River case study

School prawns (Metapenaeus macleayi) are marine and estuarine prawns found along the east coast of Australia, between southern Queensland and eastern Victoria. Given that school prawns are low to medium priced, there is significant opportunity to increase the margin for this species by value adding....
ORGANISATION:
SARDI Food Safety and Innovation
Blank
PROJECT NUMBER • 2011-739
PROJECT STATUS:
COMPLETED

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

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...
ORGANISATION:
SARDI Food Safety and Innovation
Blank
Industry
PROJECT NUMBER • 2011-726
PROJECT STATUS:
COMPLETED

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

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...
ORGANISATION:
SARDI Food Safety and Innovation
Blank
Blank
Blank
PROJECT NUMBER • 2011-708
PROJECT STATUS:
COMPLETED

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

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this...
ORGANISATION:
SARDI Food Safety and Innovation
View Filter

Product Type

Organisation