The microbiological status of prawns from retail and wholesale outlets in the Brisbane region

Cooked prawns from retail and wholesale outlets in the Brisbane region included a large proportion with high bacterial counts (10(6)-10(8)/g) indicating a short remaining shelflife. Microbially inferior product entering the wholesale and retail trade indicated poor handling and storage practices from point of capture all along the distribution chain to the retail outlets. Current handling practices need to be upgraded and HACCP principles adopted.

Developing a dynamic regional brand - focus on flavour.

This project has delivered technical sensory language that accurately and precisely describes the flavour and texture of key seafood species to the seafood industry of the Eyre Peninsula. Industry members and producers have been trained on the sensory properties of their products and are equipped with knowledge of how to apply sensory language to their products for their customers. The seafood industry of the Eyre Peninsula has embraced the “Eyre Peninsula Seafood Flavour wheel” and is already using it in the promotion of their products. In addition local, national and international seafood producers and end-users have indicated a strong interest in the results and outputs of this project and the potential application of the seafood flavour wheel in their respective businesses.