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.