Seafood, unlike most other foods, can pose serious food poisoning risks simply as a result of their biology and/or the way in which they are consumed. This problem is further exacerbated by the fact that animals posing a risk do not show any signs that can easily distinguish them from...

This project has achieved its objectives as it has been able to deliver to representatives of local and regional industry groups the Strategic Plan drafted by the National Inshore Fisheries Working Group. Through the series of workshops under which the Plan was delivered those participating...

The Australian oyster industry comprises approximately 550+ individuals and businesses located principally in three states, NSW, South Australia and Tasmania. A predominately family owned, owner-operated industry in 2007, the industry had a projected net farm gate value of between $90 and $100...

Sustainability is a broad and complex concept, and consideration of the diverse suite of factors involved in social, economic, ecological and governance arrangements is needed to create truly sustainable food production industries. Australian fisheries encompasses a much broader range of issues than...

FRDC and State agencies have generously supported an annual national workshop hosted by Australian Society for Fish Biology (ASFB) since the 1980’s. At the workshop, Australian and overseas scientists have presented keynote addresses on the theme of the workshop, followed by panel debates. The...