Acronym SAFEFISHDISH
Category
Seafood Processing
Title Improved microbial quality and safety of fish Programme International Cooperation
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National-European Coordinator Françoise Leroi Coordinator email NA
Coordinator institution
IFREMER - French Research Institute for Exploitation of the Sea (France)
Institutions involved
CITPPM - Confederarion of Marine Fisheries and Aquaculture Products Processing Industries (France) ,
NA - Fjardalax ehf (Iceland) ,
MATIS - Matis Ltd (Iceland) ,
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway) ,
NTNU - Norwegian University of Science and Technology (Norway) ,
NA - Oniris (Slovenia) ,
PFI - Plate-Forme d'Innovation Nouvelles Vagues SA (France) ,
Primex - Primex ehf (Iceland) ,
NA - Samherji hf. (Iceland) ,
Start year 2015 End year 2018 Funding (€) € 1,624,300 Website https://www.sintef.no/globalassets/sintef-fiskeri-og-havbruk/aquanor2015/fact-sheet-safe-fish-dish.pdf/ Summary "The main objective of the SAFEFISHDISH project is to improve the microbial and sensory quality and safety of fish from harvest to consumer. The project will focus on farmed salmon and wild cod, which are the major species traded in Europe. Novel handling techniques and combination of innovative preservation technologies involving superchilling and modified atmosphere will be evaluated. Treatment well ahead of the food chain (on the skin upon harvest and on flesh just after filleting) may maximize its efficiency and will be explored. Combination of these preservation techniques is innovative and needs to be tested. Bacterial ecosystem and their metabolism profile will be explored via modern tools such as new generation sequencing (NGS) and various chromatographic methods.
Developed innovative handling and processing technologies will better control safety and deterioration of valuable seafood and, simultaneously, contribute to nutritional quality and consumer health as well as increased sales return and competitiveness of European seafood."
Keywords
Fish products;
Process efficiency;
Fish quality;
Salmon;
Food safety;
Cod;
Fish;
Marine Region
76
Not associated to marine areas
0
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