A report on food safety issues in New Zealand and Australia discusses enhancements in food safety practices to prevent foodborne diseases.
A variety of factors combine to limit seafood consumption. Seafood is perceived to be expensive, and safety perceptions influence consumer buying decisions. Culture and tradition also play roles in forging seafood-eating habits.
Practical post-harvest oyster processing methods are needed. Preliminary studies evaluated the potential of high-salinity relaying to control Vibrio levels in raw oysters.