Health & Welfare
X-ray irradiation: Technology improves safety of live oysters
Various techniques have been proposed to reduce Vibrio bacteria in live and processed oysters. In studies, X-ray treatments successfully reduced Vibrio populations.
Innovation & Investment
Unit processes in RAS systems
For most effective use, water should have low turbidity and high U.V. transmittance, with ultraviolet dosage tuned to the target organisms. Low-pressure/high-output amalgam U.V. lamps are often used in RAS systems.
Intelligence
Food irradiation, part 2
Irradiation, or ionizing radiation treatments, can extend the shelf life of seafood products by reducing pathogenic microorganisms and spoilage.
Intelligence
Food irradiation, part 1
In 1997, the United States Food and Drug Administration approved irradiation for meat, which can kill or inactivate 99.9 percent of Salmonella and E coli.
Health & Welfare
Irradiation: Expanding seafood’s safety arsenal
Irradiation is exposing food to controlled levels of ionizing radiation, killing microorganisms without changing texture, flavor or nutritional value.