Packaging and Processing Seafood Safely
SARDI Food Safety and Innovation
SafeFish has produced an ‘industry best practice’ guide on packaging options for decreasing/eliminating hazards such as Listeria and Clostridium.
11 August 2017
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.