Developing the right blend of microbes that is most helpful for plants can take a lot of time and effort. Now, the team is adding a new, natural source of beneficial bacteria: the microbiome from fish aquaculture.
Each HACCP class covers seven steps: identify food hazards, determine what steps can control these hazards, the critical limits needed to eliminate the hazards, and establishing monitoring procedures, corrective actions, verification procedures, and record-keeping.
Prevention is key to food safety, and a Sept. 29 workshop aimed to show seafood processors how to standardize their sanitation practices.
Industry and academic leaders in the mid-Atlantic are working together to develop a market for sustainable deep-sea red crab.
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