In 2011, WRAP estimated that 1.2% of fishery produce was wasted, costing retailers alone £12 million. Why are fish and seafood products so perishable? Understanding this may help us identify ways of extending shelf-life by a day or more, potentially saving producers and retailers millions of pounds each year in wasted food.
In a new blog by our microbiology expert, Dr Greg Jones, we take an in-depth look at fish and seafood spoilage and new research that is attempting to increase the shelf-life of these products.
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