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IMPROVING THE QUALITY AND SAFETY OF WHOLE FRESH FISH

Objective



The aims of the project are: to reduce losses of fresh fish after capture due to bacterial spoilage, both at sea and on land during processing, and to improve the safety and quality of the final product. These aims will be achieved by reducing the initial numbers of spoilage and pathogenic organisms on the fish, by limiting the growth of these organisms, and by studying and modelling the actual growth of the organisms in the product. To achieve these results a comprehensive study on the response of fish related organisms to antimicrobial treatments will have to be undertaken. It is only by studying in a systematic way and thereby understanding the characteristics of the spoilage flora and then by targeting their weaknesses, that new and successful approaches to improving fish quality can succeed.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

Universidade Catolica Portuguesa
Address
Rua Dr. Antonio Bernardino De Almeida
4200-072 Porto
Portugal

Participants (3)

Association pour le Développement de la Recherche Appliquée aux Industries Agricoles et Alimentaires
France
Address
6 Rue De L'université
29191 Quimper
LYCOVRISI - ATHENS
Greece
Address
Egailias - Chalepa
15125 Lycovrisi - Athens
RIVO - DLO
Netherlands
Address
Postbus 360
3700 AJ Ijmuiden