We are elated to share a new peer-reviewed publication from the University College Cork, titled “Characterization of seafood processing wastewater: Processing procedures and physicochemical variability”. The research was conducted by Alexandra Katsara, Neil E. Coughlan, and Marcel A.K. Jansen at the School of Biological, Earth and Environmental Sciences and the Environmental Research Institute, as part of the IMPRESS project.
The study offers fresh insights into how wastewater is generated during seafood processing and how it can be more effectively managed. It introduces a five-stage classification system for seafood processing wastewater (SPW), linking pollutant profiles to specific steps in the production line: initial washings (stage 1), filleting (stage 2), cooking and canning (stage 3), final washings (stage 4), and combined discharge (stage 5). This structured approach fills a critical gap in previous research, enabling clearer identification of pollution hotspots and underscoring the need for tailored treatment strategies to improve environmental sustainability in the seafood industry.
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This summary was written by reframe.food.