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A Guide to the Aquaponics Food Safety Plan Development: Green Aquaponics LLC as a Model



Authors as Published

Mahmoudreza Ovissipour, Assistant Professor and Extension Specialist, Seafood Agriculture Research and Extension Center, Department of Food Science and Technology, Virginia Tech; Barbara Rasco, Professor and Director, School of Food Science, Washington State University; Gleyn Bledsoe, Adjunct Professor, Washington State University; and Setareh Shiroodi, Postdoctoral Associate in Food Safety, Seafood Agricultural Research and Extension Center, Virginia Tech

This publication is available in an enhanced digital version and PDF.

To meet the global demands for protein and fresh produce with minimum impact on the environment and the highest sustainability, an integration between fish and crops production in the form of aquaponics systems has gained momentum for commercial production as well as in urban farming settings. However, more research is needed to find the optimal conditions in which both fish and the selected crop or crops for growth, disease resistance and best overall performance in terms of production and product quality and safety. There is no comprehensive food safety plan for aquaponics. In addition, by growing the industry, there is unmet needs for understanding and developing a food safety plan for aquaponics. In this paper, we developed the food safety plan for aquaponics.

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Publication Date

February 21, 2019