Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

Consumer awareness of omega-3 health benefits is increasing continually, which is reflected in increasing sale figures of omega-3 supplements in Australia between 2004 and 2006. The success of omega-3 supplements might have resulted from the intense clinical research with fish oil supplements. In contrast, very little research has been conducted in the area of processed seafood. Therefore, the fishery and fish processing industry should take the opportunity to support and initiate research which is aiming to highlight the advantages of seafood over supplements.

The aim of this project was to demonstrate that regular consumption of John West canned fish can lead to increased omega-3 levels in red blood cells and how the increase is associated with a range of cardio metabolic health benefits.

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..

International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..