Vibriosis in fresh and under-cooked RTE seafood, and how HPP can be a part of the solution to minimize seafood illness risk

 

High pressure processing of seafood is claimed to be one of the best alternatives to prevent pathogens contamination, such as Vibrio spp., while maintaining the sensorial and nutritive properties of food. Recent researches, for instance, Ma & Su (2011) or Serment-Moreno et al. (2015), guarantee its effectiveness in oysters; besides, FAO considers HPP ideal to achieve the food safety and high quality objectives that the consumer demands.

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HPP Seafood: Shells Away with High Pressure Processing

Lobsters is a cuisine delicacy and a healthy protein source. For most of us, removing the outer lobster shell is a tricky, time-consuming and intensive task, as it requires skills, a sharp knife and most importantly, lots of patience! This is a reason why HPP offers so many advantages for Lobster and other shellfish meat extraction. Continue reading

The Seafood Congress Conference- September 28- October 3, 2013

For those interested on Seafood, we recomend visiting the ccfi logo

CCFI (Canadian Centre for Fisheries Innovation) website, where you will find The Seafood Congress Conference, that will take place in Canada, September 28 – October 3, 2013.  (registration)

The Seafood Congress organizers are building and creating new partnerships between seafood professionals and specialists to benefit global seafood trade. This is accomplished through various means throughout the international event– expert panels, debates, workshops and formal presentations.

The Canadian Centre for Fisheries Innovation is becoming one of the most remarkable in the sea fisheries research.

The Canadian Minister of Fisheries and Aquaculture, recently visited the Center and the High ccfi-15 april 2013Pressure Processing unit.

He remarked the importance of making strategic investments to grow and diversify the economy.