The present disease strategy manual for VER (Version 1) was published in 2004 and requires updating to reflect 10 years of very active local and international research. Considerable new knowledge has been generated about the epidemiology of the disease including: the host range; differences in susceptibility between some species of fish; prevalence of sub-clinical infection in wild fishes and other aquatic organisms. In addition, there has been the development of a new generation of diagnostic tests and potential disease prevention and control methods. Consequently, attitudes and approaches to disease control by government regulators and farm management have evolved.

The outputs and products generated by this project will capitalise on a unique opportunity for the seafood industry to promote the health benefits of seafood presented by the recently-released NH&MRC Nutrient Reference Values (NRVs) by researching and writing material on how seafood can meet the newly recommended NRVs for many vital nutrients (macro-nutrients, minerals and vitamins).

It will interpret in easily-understood language and format the NH&MRC NRVs and associated material, translating and explaining the NRV and related recommendations as they relate to seafood. This document will be available as text for distribution to industry-related organisations and individuals as appropriate for their information, and for use in promotional material, media releases and feature articles, and for making representations for due recognition of the importance of seafood in resource-allocation debates.

This report in conjunction with the reports and outputs emanating from the ISSFAL and SSA Seafood for Life conferences will give the seafood industry access to highly valuable and influential information to further promote the positive aspects of seafood.

The Tasmanian seafood industry has no shared vision, minimal alliances of industry sectors and key stakeholders, minimal investment in planning, research and development (as an industry with a farm gate value of $1 billion over 4 years - we have contributed2%) and an ad hoc approach to market development.

Currently the Tasmanian seafood industry has a bottom up structure, it is not aligned in a state or national partnership agreement, the seafood industry has no clear strategic framework at a state or national level and there is no overarching strategy for growth based on sound economic, social and ecological principles.

Globally risk assessment is becoming an important tool, used by industry and regulatory bodies. During the past decade a number of food safety risk assessments have been carried out including:
1994 Canada Listeria monocytogenes in pasteurised milk
1996 Canada various products
1997 USA Salmonella enteritidis in pasteurised eggs
1998 USA Ecoli O157:H7 in hamburger meat
1999 Australian dairy industry entire product range
1999 Australian meat industry various products

As HACCP based plans become more widely introduced it is becoming clear that there are serious limitations to applying HACCP in contexts where risk assessment has not been carried out.

The proposed seafood food safety risk assessment will separate the important few risks, from the many, by ranking products, processes and markets according to risk . Consequent risk communication followed by risk management actions will assist high risk sectors control their exposures.

The risk assessment and its outputs will enable the seafood industry and regulators to ensure that the food safety programs they develop and implement are soundly based on an assessment of risks in their business.

Recent successful litigation concerning food safety has further emphasised the importance of ensuring that due diligence has been followed in relation to managing food safety risks and that it is not enough to do what is required (by government) but to do what is necessary based on best available knowledge.

Phase 1 of the risk assessment has been completed. This project will complete phase 2 of the risk assessment and will produce a number of products which will help ensure that the seafood industry is operating within a soundly based food safety risk framework. One which is seen as ensuring credible food safety practices by industry, governments and importantly consumers.

This work is also essential as an input to the food safety standards for the seafood industry currently being developed by Seafood Services Australia.