Australia’s national science research agency CSRIO has investigated the issue of illegal, unreported and unregulated fishing (termed IUU fishing) finding human rights and labour abuses to be the main associated crimes.
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After detecting a living sample on a packet of cod, the Chinese Center for Control and Prevention suggests that covid can live on frozen packaging, enduring even long distances.
BfR Federal Institute for Risk Assessment in Germany has published a notice highlighting that caution should be employed when consuming smoked or cured fish to guard against contracting listeriosis.
FSA has released a guide to enable food businesses to identify precisely which products will require new labelling when Natasha’s Law comes into force next year.
The UK industry research body Campden BRI is calling for fish and seafood producers to collaborate in important new research that could save the industry considerable expense.
In a landmark move that will see the United States import molluscan shellfish from Spain and the Netherlands, the FDA has announced its equivalence determination of safety measures that regulate the seafood.
A new report from Cambridge-based IDTechEx has identified the world’s top five cultured meat companies. Here, New Food outlines their efforts to produce ‘green’ and ethical meat products that could potentially revolutionise the food industry.
Here’s our latest recall roundup, showing the latest key recalls from North America and the UK.
The researchers said that their findings reveal the need for effective management of pesticide use and run-off from intensive agriculture in areas with productive seafood industries.
As the world's population continues to grow, researchers have examined the sea's primary food producing sectors to determine "sustainable supply curves" for the future of seafood.
The researchers analysed five wild blue crabs samples, 10 oysters, 10 farmed tiger prawns, 10 wild squid and 10 wild sardines.
A Rutgers study has examined potential names for seafood package labels made from the cells of fish which best meet both regulatory and consumer acceptance criteria.
Cambridge scientists, working with seafood manufacturers, have developed a microencapsulation technology to supercharge shellfish and optimise nutrient content for human consumption.