A review of the application of probiotics in shellfish aquaculture, methods of administration, mode of actions and their enhancing effects.
The causes and effects of harmful algal blooms have only been studied recently, as damage to the global aquaculture industry mounts.
This study reports on the development of a mathematical model for the shellfish depuration process and its impact on norovirus levels found in shellfish.
For shellfish farming in Namibia to continue expanding, industry must better comply with approved sanitation standards. The Namibian Shellfish Monitoring and Sanitation Program, currently in development, will help.
Some Maine lobster fishermen are turning to aquaculture in a quest to diversify and give defunct lobster pounds a second chance to produce local seafood.
To name an oyster is to give birth to a brand, essential to stand out in today’s raw bar scene. The briny bite-sized morsels are arguably seafood’s sexiest offerings, but a memorable moniker (and a quality product) is what keeps
A study using a half-century of data has linked climate change and warming sea temperatures with an increase in illnesses from the common vibrio bacteria. Shellfish growers, fighting a particularly virulent strain of Vibrio parahaemolyticus, are changing their harvest protocols.
Bivalve shellfish culture is a low-impact form of protein production, and in many cases is a net-positive for water quality. So why move it indoors? Smit & Smit in the Netherlands has a good argument for doing so.
Crustaceans, fish and any food that contains protein have the potential to cause allergic reactions in some individuals. To protect consumers, seafood businesses must stay abreast of changing regulations.