Spoilage of fresh fish products by the action of bacteria is one of the main causes of the short shelf-life of these products. A range of bacteria are responsible for this and are referred to collectively as "spoilage bacteria". Currently methods to detect both spoilage of the product and the...
The purpose of this travel grant was to conduct collaborative research to:
Investigate gene expression in early amoebic gill disease (AGD), including gene expression in different cell types to investigate AGD pathogenesis using metabonomics and assess further applications of metabonomics to...
Survey forms sent to over 800 companies in the aquaculture and processing sectors of the Australian seafood industry on the provision of occupational health services and the prevalence of allergic health problems drew 140 responses.
The key findings of this survey were:
About half of the...
ORGANISATION:
Department of Agriculture and Fisheries EcoScience Precinct