New project to extend fish and seafood shelf-life and reduce food waste

摘要

Campden BRI is looking for partners to help with new research that aims to revise established standards in order to increase the shelf-life of fresh fish and seafood. It could save producers and retailers millions of pounds in wasted food by extending shelf-life by a day or even more. Campden BRI microbiologist Greg Jones, who is leading the project, said: "This research will focus on whether existing standards for assessing shelf-life are overly cautious. When it comes to shelf-life, fish and seafood are renowned for being highly-perishable, but it's still quite possible that current rejection thresholds for levels of microorganisms are set unrealistically low, leading to significant wastage and cost. We'll be undertaking microbiological, chemical and sensory testing to see if reviewing these standards can achieve improved shelf-life without compromising product safety."