blue mussels aquaculture challenges explained

Development of best practice and new technology for grading, handling, transportation, conditioning and storage of mussels for SMEs in the European mussel industry

MusselsAlive

Mussels can survive for extended periods out of water and are traded for human consumption as live animals

The increased production and the development of rapid ground and air transport have improved the supply of live product to markets worldwide

However, live marketing is a complex issue

Following harvest, cultured mussels are washed, declumped, and graded by size

After grading and if bacteria loads in the harvesting area are above the legislated level, mussels must also be either

depurated re-layed

Shellfish harvested from polluted areas can be placed in clean areas (areas free of microbiological contamination) to allow shellfish to cleanse or purge themselves

Relaying

Boost

Filtering Activity

Avoidrecontamination

Dep

ura

tion

re-watering process in clean water that promotes the purging of some bacteria from the mussels.

Clean water

Boost

Filtering Activity

Avoidrecontamination

Dep

ura

tion

re-watering process in clean water that promotes the purging of some bacteria from the mussels.

Clean water

...after being relayed or depurated mussels are once again declumped,

debyssed and then packed and transported

Transport out of water can take between 24 and 48 hours

Once out of water mussels gape and loose water

Gaping musselGaping mussel

So in every step of the live trade mussels face challenges that can lead to mortality

1

Grading & Handling

Physical damage

2Poor Water Quality

Holding & Conditioning

3

Transport

Air exposure4

Storage

Fluctuating temperatures

1

Grading & Handling

Physical damage

Poor Water Quality

Holding & Conditioning

2

Transport

Air exposure3

Fluctuating temperatures

Storage

4

critical pointIn this project we investigated every

For further information please visit our site at

http://www.musselsaliveproject.com/

This presentation was developed with the support of the European Commission through the Collaborative Research Project ''MusselsAlive : Development of best Practice and new technology for grading, handling, transportation, conditioning and storage of mussels for SMEs in the European mussel industry“

s.i.barrento@swansea.ac.uk

Centre for Sustainable Aquatic Research http://www.aquaculturewales.comSwansea UniversitySingleton Park Swansea, SA2 8PP

by Sara Barrento