9 results
Industry
PROJECT NUMBER • 2009-752
PROJECT STATUS:
COMPLETED

Seafood CRC: overseas market access for shellfish

The oyster, scallop and mussel industries currently export product to the EU. Due to the periodic occurrence of Okadaic Acid (OA) and Saxitoxin (STX) group toxins in Australian shellfish the implementation of reduced regulatory levels would reduce the amount of product eligible for EU export....
ORGANISATION:
SARDI Food Safety and Innovation
Environment
PROJECT NUMBER • 2017-051
PROJECT STATUS:
COMPLETED

Seafood CRC: Extending biotoxin capability and research in Australia through development of an experimental biotoxin contamination facility to target industry relevant issues

A short-term experimental biotoxin contamination facility was set up at Roseworthy, South Australia, to examine the uptake and depuration of marine biotoxins from one of the most toxic dinoflagellates known, Alexandrium catenella. Over the period of one year, SARDI’s Seafood Food Safety group...
ORGANISATION:
SARDI Food Safety and Innovation

Survey of Foodborne Viruses in Australian Oysters

Project number: 2013-234
Project Status:
Completed
Budget expenditure: $260,800.00
Principal Investigator: Valeria Torok
Organisation: SARDI Food Safety and Innovation
Project start/end date: 23 Feb 2014 - 22 Oct 2015
Contact:
FRDC

Need

Norovirus (NoV) is the leading cause of gastroenteritis outbreaks worldwide, and is commonly associated with shellfish. Between 2001-2010 seventeen Australian cases of suspected shellfish related NoV outbreaks were reported in OzFoodNet (Knope, 2011). More recently (March 2013) 400 people were reportedly affected by NoV following consumption of contaminated oysters from Tasmania.
Virus contamination in food poses major concerns for consumers and can impact export trade. The WHO/FAO working group (2008) on food-borne viruses, and European Food Safety Authority’s (EFSA) opinion (2011) ranked bivalves among the highest risk food groups in terms of NoV and hepatitis A virus (HAV). In 2011 the Codex Committee on Food Hygiene ratified a draft guideline on viruses in foods, with a specific annex on bivalves. It recommends that countries monitor for NoV and HAV in bivalves following high risk pollution events. Additionally, in early 2012 EFSA recommended the introduction of an acceptable NoV limit in oysters and the EU Community Reference Laboratory (2012) recommended an ‘absence’ criterion be applied for HAV in bivalves. Because of these impending international regulations (noting that some importing nations already require NoV testing), the Australian oyster industry members have indicated that they would like a more comprehensive evaluation of the prevalence of viruses in Australian oysters. There is little information on the baseline levels of NoV in Australian oysters. Although, a small pilot survey in oysters was conducted in production areas, more information is needed.
Recent developments made at SARDI in the use of molecular biology techniques for virus detection in foods would enable the occurrence of these viruses in bivalves to be determined through a virus prevalence survey. Similar surveys have been undertaken worldwide, including in the USA, UK, France and China, and might contribute to the development of market access strategies at the international level.

Objectives

1. 1 To design a statistically robust survey to evaluate virus occurrence in oyster growing areas in NSW, Qld, SA and Tas
2. 2 To identify the prevalence of NoV and HAV associated with Australian oysters at harvest
3. 3 To use the survey results to support trade and market access of Australian oysters
Industry
PROJECT NUMBER • 2015-229
PROJECT STATUS:
COMPLETED

Oysters Australia IPA -workshop – identifying knowledge gaps for development of the native oyster aquaculture industry in South Australia

The 2015-229 “Oysters Australia IPA - workshop - identifying knowledge gaps for development of the native oyster aquaculture industry in South Australia” brought together oyster farmers, hatchery operators and scientists from across Australia to share their knowledge and experience with native...
ORGANISATION:
SARDI Food Safety and Innovation
Industry
PROJECT NUMBER • 2007-700
PROJECT STATUS:
COMPLETED

Seafood CRC: a critical evaluation of supply-chain temperature profiles to optimise food safety and quality of Australian oysters

The majority of Australian oyster production occurs in New South Wales, Tasmania and South Australia. New South Wales industry produces both the Sydney Rock Oyster and the Pacific Oyster. The Tasmanian and South Australian industries produce the Pacific Oyster. Temperature requirements in the Export...
ORGANISATION:
SARDI Food Safety and Innovation
Industry
PROJECT NUMBER • 2016-807
PROJECT STATUS:
COMPLETED

Future oysters CRC-P: Species diversification to provide alternatives for commercial production

Pacific Oyster Mortality Syndrome (POMS), the disease caused by OsHV-1 microvariant, results in high and rapid mortality in Pacific Oysters (Crassostrea gigas) and has been responsible for significant economic loss to oyster industries in Australia and around the world. The diversification of...
ORGANISATION:
SARDI Food Safety and Innovation
Industry
PROJECT NUMBER • 2002-414
PROJECT STATUS:
COMPLETED

Development of techniques for quantification of stress-induced catecholamine changes in the hemolymph of the Pacific oyster (Crassostrea gigas)

As a result of the development of a protocol for oyster blood sample collection, preservation and transportation and subsequent catecholamine analysis during the course of this project, a test now exists which can be used to measure stress in oysters. This test will be used in the...
ORGANISATION:
SARDI Food Safety and Innovation
Industry
PROJECT NUMBER • 2015-037
PROJECT STATUS:
COMPLETED

Oysters Australia IPA: the use of FRNA bacteriophages for rapid re-opening of growing areas after sewage spills

The South Australian Research and Development Institute (SARDI) Food Safety and Innovation (FSI) group with the support of the Fisheries Research and Development Corporation (FRDC), TasWater, Central Coast Council, Port Macquarie-Hastings Council, Shoalhaven Council, New South Wales Food Authority...
ORGANISATION:
SARDI Food Safety and Innovation