157 results
Blank
Blank
PROJECT NUMBER • 2009-734
PROJECT STATUS:
COMPLETED

SCRC: SCRC RTG:: Mr David Padula "Export study tour to China"

Travel was undertaken to the cities of Beijing, Guangzhou and Hong Kong in the People's Republic of China in August and September 2009 for a period of 18 days. The visit included attendance at the Dioxin 2009 Symposium on Persistent Halogenated Organic Pollutants in Beijing. Meetings were held with...
ORGANISATION:
SARDI Food Safety and Innovation
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
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
Environment
PROJECT NUMBER • 2014-019
PROJECT STATUS:
COMPLETED

Developing a fishery independent estimate of biomass for snapper

This study was undertaken by the South Australia Research and Development Institute (SARDI). Through overcoming considerable technical challenges, this study was the first to successfully develop a relatively non-destructive molecular probe that can reliably identify Snapper (Chrysophrys auratus)...
ORGANISATION:
SARDI Food Safety and Innovation
SPECIES
View Filter

Organisation