News features and technical articles about the evolution of aquaculture, one of the world’s fastest growing industries.

George J. Flick

Intelligence

Human enteric viruses in shellfish, part 3

Epidemiological studies have estimated that noroviruses are responsible for 60 percent to 80 percent of all foodborne outbreaks of gastroenteritis worldwide. Consumption of shellfish is one of three main transmission routes of norovirus infection. 

Intelligence

Human enteric viruses in shellfish, part 2

Since bivalve shellfish filter large volumes of water to feed, they can accumulate and concentrate bacteria and viruses from various pollution sources. Among enteric viruses, noroviruses are the leading cause of gastroenteritis in humans who consume affected shellfish. Current wastewater 

Intelligence

Human enteric viruses in shellfish, part 1

Commercially harvested shellfish have been reported to cause gastro-enteritis when humans consume virus-contaminated products. Rotaviruses are one of the main types of viruses able to survive and persist in the aquatic environment. 

Intelligence

Shrimp out of water: Shipping live shrimp in waterless conditions

Live markets represent a promising niche in regions where locally raised seafood cannot compete with inexpensive imports. Study results suggested regional shrimp producers could effectively reach premium markets by shipping using waterless methods. 

Health & Welfare

Antibiotic-resistant bacteria, part 2

The development of antimicrobial resistance genes in human pathogens as a consequence of exposure to antibiotics in aquaculture is widely documented. Reports implicate foodborne antibacterial-resistant pathogenic bacteria in human disease. 

Health & Welfare

Antibiotic-resistant bacteria, part 1

No antimicrobial agent has been developed specifically for aquaculture applications. However, some antibiotic products used to treat humans or land-based animals have been approved for use at aquaculture facilities. 

Health & Welfare

Cathepsin enzymes, part 2

Cathepsin D alone and in combination with other cathepsins presents the greatest proteolytic activity on some fish muscles. 

Health & Welfare

Cathepsin enzymes, part 1

Cathepsins B, D and L are considered critical in fish muscle post-mortem modifications or gel softening during the setting of surimi. 

Health & Welfare

Lipid oxidation results from heme catalysis

Iron compounds in fish contribute significantly to lipid oxidation in addition to oxidation mediated by enzymatic activity. The main iron-containing compounds are myoglobin and hemoglobin. 

Health & Welfare

Killing methods, post-slaughter quality, part 3

Slaughter methods can impact product quality. It is recommended that fish be fasted prior to slaughter to clean their digestive tracts. Instant killing minimizes the degradation of tissue quality. Immediate bleeding is more important than the bleeding method.