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In the international aquaculture trade, producers have lots of information on how their fish or shrimp were produced, but buyers may know little about a product’s safety, origins or environmental and social impacts. 

Practical post-harvest oyster processing methods are needed. Preliminary studies evaluated the potential of high-salinity relaying to control Vibrio levels in raw oysters. 

Advances in equipment design keep pace to provide uniform, controlled cooking temperatures that allow more precise bacteria lethality with higher yields. 

Farmed fish species often pose fewer food safety risk than wild-caught fish, but antibiotic residues used to treat disease outbreaks is a unique hazard. 

HACCP plans bring the benefits of quality assurance, documented chain of custody, monitoring and inputs and better supervision of employee actions. 

According to a literature review, consumers will demand more information about seafood consumption and how to trace its movements through the value chain. 

There is urgency to conversations about the role of blue food in mitigating climate change, increasing momentum toward some specific goals. 

Vertical integration to control the product from the first stages of production through packaging is an excellent way to minimize preventable risks. 

Researchers are developing a new diving virtual reality tool that could reduce diving time and enhance the efficiency of aquaculture operations. 

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. 

To support projected food demands, production must rise an estimated 70 percent above current values. Aquaculture can play a key role in raising food in limited space for feeding a growing population. 

Recent study suggests that perceptions of genetically modified food are becoming more favorable, which is good news for biotechnology in aquaculture. 

Various techniques have been proposed to reduce Vibrio bacteria in live and processed oysters. In studies, X-ray treatments successfully reduced Vibrio populations. 

An expanding number of aquaculture producers are discovering that readily available technology can help them share their egg-to-plate journeys openly.   

Editors James Wright and Lisa Jackson are in Saint John reporting from the Global Seafood Alliance's Responsible Seafood Summit.  

Many chemicals are used as antimicrobial compounds but ozone has characteristics that make it desirable for disinfection and sanitizing. 

Implementing additional treatments in seafood processing could reduce the need for freezing, extending the shelf life of fresh unfrozen products. 

The enhancement of growth rate is a particularly important economic parameter, as it can significantly reduce the time required to produce market-size fish.