In our complex and expanding food distribution network, food traceability has become a critical component. Consumers are increasingly becoming more health conscious, besides having preferences for environmental and socially sensitive products. This dynamic introduces additional pressure on the supply chains. When dealing with a highly perishable product such as seafood, the storage condition of the product is critical to ensure its quality and self-life especially when distributed fresh.

The buyer wants to have an insurance that the product is of the highest quality and has sufficient shelf life to be distributed to the retail and end client. Some of the key factors in controlling and reducing rate of spoilage of seafood products include external contamination, temperature, and moisture retention.

The challenge is how can suppliers assure consumers that seafood products:

• Have not been exposed to contamination during harvesting, processing and distribution;
• The critical storage temperature of -1°C to 2°C has been maintained throughout the cold chain;
• Were maintained in ideal moisture conditions.

The availability of such data will greatly improve the food safety and confidence of the consumer and reduce waste.