Food Safety & Preservation

Food Safety & Preservation

Description

We are working on improved methods and new technologies for handling and storing seafood after harvest. Our designs are ensuring that products reach the market in the best possible condition and delivering increased value to the industry.

Expertise

We are working on improved methods and new technologies for handling and storing seafood after harvest. Our designs are ensuring that products reach the market in the best possible condition and delivering increased value to the industry.

Objective

Plant & Food Research welcomes enquires from research, industry or investment partners interested in seafood postharvest storage and preservation systems for optimised quality and safety.

Research Focus

We bring our understanding of pre– and postharvest physiology, biochemistry and the chemical composition of fin fish and shellfish to developing technologies for succulent seafood products.

Plant & Food Research works alongside seafood industries to optimise yield and taste qualities and to develop new technologies and products that meet demands to protect the future of the fisheries.

Our knowledge of microbiology, particularly spoilage bacteria and the prevalence and growth of pathogenic bacteria, is used to enhance and develop techniques to extend shelf life and to ensure products are safe and appealing to consumers. We have experience in a range of preservation technologies including:

– Cleaners and sanitisers – Traditional thermal processing and refrigerated storage – High pressure processing – Modified atmosphere packaging – Soluble gas stabilisation – Bio–preservation – Natural antimicrobials – Antimicrobial packaging

Unique Capability Proposition

Our microbiology research then provides new processing and preservation technologies to enhance the quality, safety and storage characteristics of seafood products through to the consumer.

Past Successes

AirLift is a system designed for the storage and preservation of Greenshell™ mussels, is an example of one such technology. The lightweight system uses air and foam to create a transport and storage environment that protects the mussels from shell damage and enhances product quality by addressing the physiological needs of the shellfish meat.

We have also developed industry–oriented best practice guidelines for the postharvest treatment of several fish and shellfish species.