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The detection of the antibiotic chloramphenicol in shrimp exported to Europe from Asian countries brought about a flood of reactions. 

A report on food safety issues in New Zealand and Australia discusses enhancements in food safety practices to prevent foodborne diseases. 

In a survey of more than 1,500 Chinese consumers, the authors studied their fresh food purchasing behavior and found food safety to be the top priority. These consumers are willing to pay more for safe, fresh food, and they’re paying attention to the details. 

ISO standards address documentation of operational and management activities required to fulfill customer expectations and requirements for food safety. 

Each farm unit should have a written program that defines measures to prevent food safety problems and a program of regular testing. 

Seafood quality evaluation methods that are fast, accurate and non-destructive will safeguard seafood quality and safety. 

Irradiation is exposing food to controlled levels of ionizing radiation, killing microorganisms without changing texture, flavor or nutritional value. 

Probiotics are naturally occurring microbes in cultured animals or their environments that compete with bacterial path­o­gens to favorably alter the rearing environment and improve an­imal health. The success of a pro­biotic strain depends not only upon its stated and actual performance, but also its safety to the target organism, humans, and the surrounding environment. 

A zero-tolerance precautionary approach to certain antibiotics in food has proven unworkable as a result of continuing analytical progress for food safety. 

Spot histamine testing does not assure there are no histamine fish in the system, but does let suppliers know that handling procedure are double-checked. 

Zeal Industries’ tool transmits GPS, temperature and other environmental data to the cloud to assist worker safety and seafood traceability.  

Compliance with E.U. food laws was beneficial to aquaculture in the Philippines, but increased costs also initially created inequities for small farmers. 

Greater use of byproducts as aquafeed has considerable potential, especially combined with other measures, in the transition to circular food systems. 

To assess the role of genetic engineering in agriculture, we should first state what we want from our agricultural systems. Agriculture, and by extension the future of aquaculture, lacks a succinct direction. 

Shrimp farmers in Asia and the Americas have used chemical and biological agents to control White Spot Syndrome Virus (WSSV) disease. 

There is a growing need for veterinary training to cover the wide and increasing variety of animals and their products traded globally. 

Since physical and chemical hazards in seafood remain largely unchanged in storage, shelf life can be based on the growth kinetics of microbial hazards. 

Fish farms in Armenia have developed a diversified product base that includes value-added, ready-to-eat foods for export, as well as live and processed fish for domestic markets.