Protecting the Safety and Quality of Australian Oysters Using Predictive Models Integrated with “Intelligent” Cold Chain Technologies
About the Project Innovations in Australian oyster production, processing and marketing are intrinsically linked to a final product which is wholesome and safe. While these key attributes are initially controlled by the producer, their carry-through to the customer depends on optimised transport, storage and handling throughout the supply chain. As such, challenges to the oysters industry are to reduce uncertainty about conditions that oysters are exposed to in the cold chain and thus to predict the safety and quality of the product before it reaches the marketplace. Such a strategy can predict problems before they occur, direct product to specific markets and divert it for other processing, as necessary. These goals can be accomplished through an optimised cold chain that integrates smart sensors with food safety and quality predictive tools. Among the key microbiological hazards that should be targeted are Vibrio species of bacteria that present a unique challenge due to their endogenous nature in marine environments, potential to cause human disease, and negative impact on the industry. This need is underlined by emerging international regulatory limits for Vibrio parahaemolyticus in oyster meats. By achieving these goals, Australia can reinforce its reputation as a producer of high quality and safe foods, differentiating it oyster products from those of other countries which have recently suffered from outbreaks caused by pathogenic Vibrio spp. |
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This page was last updated: 30th March 2009 |
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