Dean Duxbury

Although the aquatic foods industry has recently completed a major step in development of a program of “preventive food safety” with the initiative of a mandatory Hazard Analysis Critical Control Point (HACCP) program throughout the industry, another potential major food safety program requirement has come to the attention of not only processors but also consumers and governments worldwide.

Researcher Sean Carroll collects size and temperature data of albacore tuna off the coast of Oregon for traceability and marketing purposes. Photo taken by researcher Michael Thompson, Oregon State University, aboard F/V Heidi owned and operated by Mark Halverson.

With the continuing focus on food safety and the periodic occurrence of food scandals and foodborne illness…

Traceability not only provides for efficient product recall procedures but also provides a direct link between entities in the food chain, providing quality assurance as well as direct consumer feedback. Illustration courtesy of Michael T. Morrissey, Oregon State University.





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