Fish & Seafood (Aquaculture)

What problems does this industry face?

Fresh fish and seafood are highly perishable, and microbiological spoilage is one of the important factors that limit their shelf life and safety. Fresh seafood can be contaminated at any point from rearing or harvesting to further processing and ready-to-eat supply. Mixed species production also greatly increases the risk of cross-contamination between production schedules, hence regulatory agencies in Australia and the Pacific region have adopted a zero- tolerance policy toward contamination of ready-to-eat products to eliminate the chances of these products harvesting bacteria such as with L. monocytogenes (listeria) and salmonella.

How does this affect operations?

Fish and seafood of all types are very prone to contain bacteria and are considered amongst the most difficult foods to process. Conveyor belting with fabric construction and closed top modular belting are prone to increase bacteria counts and require regular cleaning and inspecting. Lengthy cleaning and sanitation times decrease production hours and use large amounts of chemicals and water which can be costly for any business.

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