This Code of practice is concerned with the canning and heat processing of low-acid and acidified low-acid foods as defined in this Code, packed in hermetically sealed containers.

This book seeks to address the challenges facing the international seafood industry by presenting the background against which fish processing will exist in the future, and by looking at the sustainability issues relating to conventional...

This handbook is intended as a technical reference to help fish canning companies meet the demands of the technically discerning retail and trading organizations, thus greatly increasing their opportunities for export.

Overview of South Africa canned fish trade and food safety issues. 

Included are key results from WRAP research on reducing waste and water use in fish processing, and highlights issues and key actions that supply chain organizations can take to prevent waste and save money.