Oct. 24, 2005
Diary of a Seafood Dinner
The rapid expansion of international trade in recent years has given consumers a wide selection of fish and shellfish year-round. But the global nature of this availability and rising concerns over bioterrorism require increased vigilance to safeguard the integrity of seafood imports and exports.
Current trends, rules and laws will soon ensure that every serving of seafood comes with a travelogue. Each step of its journey between the water and the dinner plate must be documented.
Most retailers, processors and wholesalers have always been able to follow the history of their products just by knowing their suppliers and customers. Some tracking practices and regulations, such as the seafood sale tag pictured at left, have been in place for years. Barcodes, so familiar on other commodities, have steadily increased in prevalence on aquatic foods.
Now, more sophisticated technology is being employed at some steps in the supply chain. Radio Frequency Identification (RFID) technology is among the newest developments. RFID tags, such as the one pictured at the upper right, can be loaded with information transmittable faster and more efficiently than scanner systems. The "smart label" in the foreground indicates whether the temperature fluctuated to unacceptable levels.
Read more about "traceability" and the NCSU Seafood Laboratory's work on this emerging issue in a NC Sea Grant Marine Extension News article by Barry Nash and Arni Petersen, Entrées with Resumés
Marine Extension Traceability PDF
Petersen also wrote a detailed report comparing traceability systems in the United States and Europe as part of his Sea Grant work and as an assignment for his MS degree in food science from the Technical University of Denmark. His report is downloadable here also.
Traceability in the EU and USA PDF
The NC State University Seafood Laboratory is dedicated to improving the lives of NC citizens through research, extension education and outreach regarding seafood safety and value-added products. We assist industry, entrepreneurs, food service operations, regulatory personnel, consumers and others concerned with maximizing the quality and appeal of aquatic foods.
