Identification of best available techniques in the seafood industry: a case study |
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| Authors: | M.C. Barros A. Magán S. Valiño P.M. Bello J.J. Casares J.M. Blanco |
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| Affiliation: | 1. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey;2. Biotechnology Research and Application Center, Cukurova University, Adana, Turkey;3. Department of Food Science, Cornell University, Ithaca, NY, United States |
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| Abstract: | A Best Available Techniques (BAT) analysis of a mussel canning processing facility in northwest Spain was undertaken to investigate potential cleaner production and efficiency improvements. Potential techniques were identified from the literature and from our experience in the seafood sector. BATs were then assessed for possible implementation in a mussel canning facility. This work describes, in considerable detail, the advantages and disadvantages of the techniques discussed. |
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