Documents | Seafish

Summary Report into Oyster and Clam Purification Criteria

During the period December 1991 to April 1992 Seafish carried out a series of trials to investigate the purification of native oysters (Ostrea edulis) and three commercial species of clam, hard shell (Mercenaria mercenaria), manila (Tapes philippinarum) and native (Tapes decussatus). Experimental purification tanks were used and relative activity levels at different seawater temperatures and mollusc densities assessed by visual observation, dissolved oxygen depletion, uptake of red dye and bacteriological analysis. The trials indicated that the current minimum seawater temperatures specified for the purification of native oysters and hard shell clams were too low whereas manila clams were active at much lower temperatures. Stacking native oysters four deep and manila and native clams in 130mm layers did not appear to cause any reduction in activity. The scope of the trials was limited as a result of difficulties in obtaining sufficiently polluted shellfish resulting in no positive bacteriological result. However, some recommendations are made. To assist in the approval of purification systems MAFF and Seafish have developed a technique for the artificial dosing of bivalve molluscs with the bacteria Esheria coil, so far used with mussels and pacific oysters. The opportunity was taken to use this technique during some of the trials. Native oysters were dosed satisfactorily but some difficulty was experienced with manila clams and a larger dose and longer immersion time were required. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

Online Elementary Food Hygiene Segment Seven: You and the law

This is the seventh segment of the written learning materials for the Elementary Food Hygiene (online) training programme.

Online Elementary Food Hygiene Segment Three: People cause problems

This is the third segment of the written learning materials for the Elementary Food Hygiene (online) training programme.

Summary Costs Study of Dover Sole and Turbot Farming

This study has been carried out to provide guidance in the formulation of future marine farming Research and Development programmes. The requirement was to produce forecasts of the likely costs of farming marine whitefish commercially, using the best data available at the end of 1975 season. The information presented in this report must be read in this light and not, until certain further results have been established and the trials scale expanded, be taken as an investment guide. Two species, Dover sole and turbot are considered. Only outline technical data, sufficient for understanding the basis of the study, are given with the full background material being presented in separate reports. (Refs 1 & 2). This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

CLG Presentation 3. How the seafood industry must back up sustainability claims. 26 March 2024.

Robin Hancock, Wright Bros Ltd gave a foodservice and wholesaler perspective on the consumer demand for sustainability. This file may not be suitable for users of assistive technology. If needed please request an accessible format.

Protecting our natural world

Midwater Pair Trawling Information

This Information sheet has been produced from a scanned original and may therefore contain some formatting and other inaccuracies.

Climate change adaptation in aquaculture sourced seafood - Annex 6 - Domestic

The annex concerns UK seafood supply chains reliant on domestic aquaculture production. It covers major impacts from key climate change drivers, from production to processing, highlighting key opportunities and threats.

Online Elementary Health and Safety Module Introduction

This introductory section explains how to study the written learning materials for the Elementary Health and Safety (online) training programme.

Strategaeth Bwyd Mor Cymru

Wales seafood strategy (Welsh language)

Online Elementary Food Hygiene Introduction

This introductory section explains how to study the written learning materials for the Elementary Food Hygiene (online) training programme.

Online Elementary Food Hygiene Segment One: Hygiene versus bacteria

This is the first segment of the written learning materials for the Elementary Food Hygiene (online) training programme.

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