Acme Smoked Fish Corporation is widely recognized as an industry leader for premium specialty smoked and cured seafood products.
Inconsistent government regulations confound food safety issues surrounding sushi. Fish quality and rice acidification affect the safety of the popular Japanese cuisine.
This article profiles the development of an electronic traceability system in widespread use throughout the seafood industry. Can it also work for your product?
Mislabeling of seafood may expose consumers to potential food safety risks from certain fish products.
Speculation on how the Food Safety Modernization Act (FSMA) will affect domestic fish producers and importers is offered.
Seafood-borne diseases of microbiological origin can be caused by viable organisms and/or by toxins that they produce.
While ciguatera continues to be a public health concern, the best way to prevent illnesses is to increase awareness in at-risk populations.
Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.
An interview with Ken Gall, New York Sea Grant and Smoked Seafood Working Group, discloses advancements in Listeria control for seafood producers.
Legitimate public health concerns exist about the safety of aquacultured foods.
This article will present information on FDA's seafood safety program and describe a new project to promote good aquaculture practices for aquaculture farms.