This report outlines the results of investigations into the feasibility of cost effectively marking or labelling individual oysters and other shellfish for product differentiation and to facilitate rapid and efficient recall of product in the event of a potential public health incident.
A number of...
The post harvest handling of farmed blue mussels, from the sea farm through to the retail store and restaurant was examined in 2003 in a national study funded by Seafood Services Australia and the Australian mussel farming industry.
The Objectives of the study were to: (a) Identify the key quality...
There is a need for information in the correct format of the nutritional profiles of seafood species to enable seafood producers to meet customer-based and regulatory needs. This project gathered nutritional compositional profiles for proximate composition, fatty acids, water and fat-soluble...
This project attempted to overcome the consumer barrier to oyster shucking by developing the idea of an Easy Open oyster suggested by Mr Robert Simmonds, owner of Oyster Bob Pty Ltd. This entailed making a slit in the edge of the oyster shell and resealing it with wax so that the oyster remained...
The value of Australian seafood exports now exceeds $1 billion per annum and products are dispatched to various countries around the world (> 20 markets). To ensure Australian seafood can gain access to these markets it is necessary to demonstrate compliance with each country’s food safety...