Project number: 2011-739
Project Status:
Budget expenditure: $0.00
Principal Investigator: Sutasinee Anantanawat
Organisation: SARDI Food Safety and Innovation
Project start/end date: 31 Dec 2011 - 30 Dec 2012


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


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.

Final Report


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.

Related research


SeSAFE – Delivering Industry Safety through Electronic Learning

1. INFORM, via an independent review, the design and application of user-pay funding models in Australian primary industries, the potential for a similar model to be introduced by SeSAFE in the fishing and aquaculture industry, and steps recommended to realise this outcome.
Smart Fishing Consulting