Food Safety & Health
The International Association of Fish Inspectors (IAFI) is collecting applications for the 2019 Peter Howgate Award, to help bring a promising young fish technologist to next year’s World Seafood Congress.
Taking place in Penang, Malaysia from 9 to 11 September, the World Seafood Congress 2019 will focus on the concept of "Seafood Supply Chains of the Future," highlighting innovation as well as responsibility and sustainability in… Read More
New research linking omega-3 fatty acids with a reduced risk of cardiovascular diseases as well as the reduction of dangerous premature births is expected to have benefits for the seafood industry.
In a study of people who took Lovaza, a prescription omega-3 fish oil, researchers found that subjects were 28 percent less likely to suffer heart attacks than those taking a placebo. Additionally, people who ate fewer than 1.5 servings of fish weekly… Read More
A clinical trial led by researchers from La Trobe University in Melbourne, Australia has found that eating seafood species high in good fats such as salmon, trout, and sardines as part of a healthy diet can reduce the symptoms of asthma in children.
National body Seafood Industry Australia (SIA) has welcomed the new study, calling it a potential easy and effective treatment for asthma sufferers.
“Childhood asthma is the most common… Read More
Prosecutors in Shenzhen, China are taking a public interest lawsuit against a well-known seafood restaurant in the city for repeatedly selling product contaminated with chemicals including chloromycetin.
In a move that appears designed as a warning to the retail and restaurant sector, the case is being taken against Shenzhen 79 Yu Chuan Food and Beverage Co. based on several inspections of seafood – mostly shellfish – at its… Read More
A representative body for the lucrative mitten crab trade in China has introduced blockchain technology to counter firms illicitly using the appellation for the lucrative Yangcheng Lake crabs, which are classified under China’s Geographical Indicator (GI) mark.
The technology was devised by the government-run Suzhou Quality Inspection Bureau and the Inspur Group, a local IT firm. Also involved in the pilot project is the State Development… Read More
The European Union is considering testing Indian seafood imports for a wider range of antibiotic residues, following the results of a report that found deficiencies in food safety control in the South Asian country.
Last month, two European Commission committees discussed the report, which was based off a visit made by inspectors in November 2017 in response to mounting concerns in Europe over the number of shipments of Indian shrimp found to… Read More
A longstanding outbreak of Listeria monocytogenes affecting several European countries since 2015 was likely caused by ready-to-eat salmon products, according to the European Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC).
The outbreak has resulted in 12 cases, including four deaths, across Denmark, France, and Germany as of 8 October, 2018. European health officials used whole genome sequencing to… Read More
Numerous studies have shown that eating seafood is good for human health, but Professor Baukje de Roos, deputy director of the Rowett Institute at Scotland’s University of Aberdeen and an internationally recognized nutrition scientist, believes that shellfish are some of the most important contributors of essential nutrients and should be given a great place in the diet.
Professor de Roos, who is currently researching the effects of… Read More
Imported farmed shrimp is as safe to eat as any other seafood product available in European markets, according to new research conducted by scientists at the University of Stirling.
Using European Union data to perform a risk assessment on shrimp imports, researchers Dave Little and Richard Newton of Stirling's Institute of Aquaculture, working with colleagues at Shanghai Ocean University, also found that shrimp imports have become much safer to… Read More
A study of over 2,500 adults between 1992 and 2015 has found that omega-3 polyunsaturated fatty acids present in seafood reduce the risk of unhealthy aging.
The study, published in BMJ, started with adults at an average age of 74 in 1992 and examined the levels of four different omega-3s – eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), and alpha linolenic acid (ALA) – present in their… Read More