Alkalinity is an index of the capacity of water to neutralize acidity. Hardness represents the sum of calcium and magnesium concentrations. Both values vary greatly in freshwater sources.
Cryptosporidium parvum, an emerging waterborne pathogen, is frequently isolated in shellfish and can cause diarrhea, fever, nausea, weakness and abdominal cramping.
India farmers are considering ways to boost production. If approved on a wider basis, production of Pacific white shrimp could boost overall yields.
Trials indicated that in order to determine methionine and TSAA requirements for shrimp, methionine must be added to research feeds in either a chelated or covalently bound form.
Although eating seafood is generally healthy, consumers with certain medical conditions are advised to avoid raw oysters to avoid potentially life-threatening Vibrio bacteria infection.
Since the early 1990s, salmon farmers have added lights to their cages from midwinter to midsummer to reduce the incidence of sexual maturation and improve fish growth.
The USDA marine aquaculture center is addressing genetic improvement of North American Atlantic salmon to develop improved lines for producers.
Regulations on antibiotics in aquaculture vary by country and region, from outright bans to minimal oversight.
Since physical and chemical hazards in seafood remain largely unchanged in storage, shelf life can be based on the growth kinetics of microbial hazards.
A project in Canada is assessing the industrial potential for integrated multitrophic aquaculture in raising kelps and blue mussels along with salmon.