IFREMER (Nantes, France) was the host institute for the kick off meeting of project 4.2 Hurdle technology (including minimal processing) to ensure quality and safety of convenience seafood (HURDLETECH) on 1-2 February.
All six partners were represented by 1-3 co-workers. Taran Skjerdal (Veritas, Norway) attended the meeting as external expert for Norwegian Institute of Fisheries and Aquaculture Research. In this project a total chain approach is chosen in order to ensure safety and quality of convenience seafood.
(1) to identify major origins for contamination during processing,
(2) to minimise the survival of pathogens and spoilage bacteria during processing, (i.e after process hurdles like salting, drying, smoking, acid-ripening, freezing etc, and novel technological hurdle like pulsed light), and
(3) prevent growth in the product (combination of different hurdles, including protective culture and active packaging with anti-microbial compounds).
The partners expect to submit 7-8 publications in the first 18 months.
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