Improve microbial quality and safety of fish

Abstract

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 biopreservatives (plant extracts, protective cultures, chitosan…), superchilling and modified atmosphere will be evaluated. Treatment well ahead of the food chain (on the skin 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 16S-RNA gene metabarecoding 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.