OSU Research Helps Keep Seafood Safe and Sustainable

Researchers at OSU have found ways to keep seafood fresh, safe, and abundant. First, they studied how to kill the group of organisms found in raw shellfish that can cause gastroenteritis. The method: subjecting oysters in the shell to very high pressure for about two minutes. Second, the team developed a coating to increasing the shelf life of fresh fillets and adds nutritious omega-3 fatty acids to less oily fish. The team also found a type of tuna with notably lower mercury levels than the rest. 

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