Report name:

Packaging and Processing Seafood Safely

Authors:

SafeFish

Co-Investigators:

SARDI Food Safety and Innovation

Content type:

Guide

Background information:

SafeFish has produced an ‘industry best practice’ guide on packaging options for decreasing/eliminating hazards such as Listeria and Clostridium.

Date:

11 August 2017

Project status:

Completed

Other information:

This package details new product developments that are available (thermal processing, Modified Atmosphere Packaging (MAP), shrink packing), food safety risks, other packaging options, trade implications/opportunities, and standards that processors have to meet for seafood products.

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