Aquaculture has contributed immensely to food security globally. Due to high water content, nutritional content, and microbial growth, seafood is highly perishable. However, the spoilage mechanisms of some seafood remained unknown. Therefore, understanding the microbial spoilage mechanism of seafood will help to prevent food waste and economic loss especially in developing countries.
My doctoral research at the University of Tasmania, Australia has over the last four years focused on understanding the microbial spoilage mechanism of packaged seafood. My research unveiled the causes of spoilage of commercially packaged shellfish. The outcome of my research has, therefore, helped to prevent spoilage and also the development of a draft tool for predicting the shelf-life of packaged live shellfish. My research also identified volatile organic compounds that can be used as freshness and spoilage indicators in packaged seafood in addition to the study on the succession of the microbial community present in the seafood.
Overall, my research is helping to prevent seafood spoilage, thereby enhancing food security and achieving Zero Hunger (Sustainable Development Goal 2).
Dr. Olumide Odeyemi