KELP 101: A GUIDE TO HANDLING AND PROCESSING OF CULTIVATED KELP FOR FOOD USE 8 3.0 REGULATORY CONSIDERATIONS 9 KELP 101: A GUIDE TO HANDLING AND PROCESSING OF CULTIVATED KELP FOR FOOD USE 3.0 REGULATORY CONSIDERATIONS The harvest, processing and sale of cultivated seaweed are subject to AUTHORIZATION TO MARKET SEAWEED FOR FOOD USE - Federal (Health regulations at both federal and provincial levels. [...] Vibrio parahaemolyticus is a highly pathogenic of biological and chemical hazards that can transfer to kelp cultivation sites bacteria and one of the primary causes of illness stemming from the posing a risk to the quality and safety of cultivated kelp. [...] KELP 101: A GUIDE TO HANDLING AND PROCESSING OF CULTIVATED KELP FOR FOOD USE 20 5.0 MANUFACTURING OF KELP-BASED FOOD PRODUCTS 21 KELP 101: A GUIDE TO HANDLING AND PROCESSING OF CULTIVATED KELP FOR FOOD USE 5.0 MANUFACTURING OF KELP-BASED FOODS PRODUCTS 5.1 QUALITY ATTRIBUTES OF KELP 5.2 CONSIDERATIONS DURING KELP HARVESTING There are no global standards for the safety and quality of kelp products,. [...] Producers from the farm and to transfer the kelp to the processing plant in a manner may develop their own internal grading system or may be required to that preserves the quality and likeness of the photosynthesizing plant. [...] occurs when moisture within a food evaporates into the air, and the speed of evaporation from a food is affected by the humidity of the air, the air Blanching methods rely on moist heat, where kelp fronds or pieces may be temperature and the amount of air that passes over the food.
- Pages
- 40
- Published in
- Canada
