Block 1. Minimise contamination and survival of pathogens and spoilage microbes during processing (month 0-48)

The microbial survival and recovery after exposure to temporary process hurdles, both traditional (salting/rehydration/freezing/thawing) and novel ones (pulsed light) will be studied at various ranges of stress intensity and periods. The impact of permanent technological hurdles (salt, phenol, acids) will be modelled. The effect on recovery and growth of pathogens of mixing the seafood with other ingredients will be studied. The main work will be carried out at 3.IFREMER, 7.AZTI, 2.NIFA, and 4.RIVO.

Block 2. Prevent growth in seafood products using biological preservation and active packaging (month 0-48)

The impact of protective cultures (PC) on target micro-organisms will be studied. The safety, stability and sensory acceptability of PC will be assessed, and the inhibition mechanism characterised. The effective PC or bacteriocins will be selected and active packaging systems will be designed by different techniques of incorporating these compounds. The main work will be carried out at 3.IFREMER, 37.ENITIAA, 9.IFL and 7.AZTI.

Block 3. Application of the different concepts/ideas at pilot scale (month 36-54)

The most promising results from block 1 and 2 will be further tested and developed using inoculation studies in real products. Their effect on quality parameters and potential formation of toxic by-products and sensory acceptance will be tested. Traditional and novel techniques will be compared, and possible synergism or antagonism effects mapped. Knowledge transfer of the whole chain concept to SMEs will be done through a workshop. All partners, excepted 4.RIVO, are involved.