As Australians, we have a deep appreciation for the bounty of the sea, and salmon has long been a favourite on our dinner plates. However, recent events have cast a shadow over the industry that provides us with this pink-hued delicacy. The passage of a bill aimed at preserving jobs in Tasmania’s Macquarie Harbour salmon farming industry has sparked a heated debate, with environmental groups and the Greens expressing renewed concerns over the aquaculture practices in the region.
The controversy intensified following reports of mass deaths among farmed salmon, attributed to an outbreak of rickettsia bacteria disease. Huon Aquaculture, a major player in the industry, has been at the centre of this storm, especially after distressing footage surfaced showing workers sealing live, twitching fish in a tub. This has understandably led to public outcry and questions about the safety of consuming farmed salmon.
Independent Tasmanian MP Andrew Wilkie has called for an inquiry into the state’s salmon industry, seeking to uncover whether diseased fish are being sold to unsuspecting consumers. The thought of diseased salmon making its way to supermarket shelves is enough to unsettle any shopper, and Eloise Carr, director of The Australia Institute’s Tasmania branch, has echoed these concerns, suggesting that there has been insufficient reassurance that diseased fish are being kept out of the food supply.
Despite these fears, supermarkets have been quick to reassure customers that their supply chains are robust. Food safety authorities and some experts have also weighed in, stating that the rickettsia bacteria responsible for the salmon deaths would not pose a health risk to humans. Cathy Moir, a food microbiologist at the CSIRO, has pointed out that many diseases are species-specific and do not always cause illness when transmitted to another species.
Tasmania’s Department of Natural Resources and Environment has further assured the public that the bacteria do not present a risk to human or animal health, nor do they compromise food safety. However, while the bacterium may not harm humans, it can be lethal for salmon, and the overcrowding of salmon in farms has been identified by David Booth, a professor of marine ecology at the University of Technology Sydney, as a potential cause of disease.
The environmental impact of intensive fish farming cannot be ignored either. The plight of the Maugean skate, a species unique to Macquarie Harbour and dating back to the Cretaceous period, has been highlighted by those opposed to the recent legislation. The skate’s existence is threatened by the reduced oxygen levels in the harbour, a direct consequence of fish farming activities.
In response to the concerns, a Woolworths spokesperson has stated that the supermarket chain has stringent food safety processes in place and that demand for salmon remains stable without any supply chain disruptions. Similarly, the Coles Group has reported no issues related to salmon supply.
Food Standards Australia and New Zealand, the peak body regulating food safety, enforces national standards that ensure all food sold is fit for consumption. This includes stringent protocols for potentially hazardous foods like fish, which require refrigeration and a comprehensive food safety plan from producers and processors.
The debate over wild-caught versus farmed fish is also part of the conversation. While farmed salmon is a major player in Australian fisheries and is considered efficient for aquaculture, there are differences in nutritional content when compared to wild-caught salmon. Professor Booth notes that wild-caught salmon may have higher levels of omega fatty acids and vitamins, but the gap in nutritional value between wild and farmed salmon is narrowing due to increased scrutiny and research.
SBS News contacted Huon Aquaculture for comment, but the company has yet to respond.
As the discussion around Tasmania’s salmon farming practices unfolds, it brings to light various perspectives on food safety, environmental impact, and the future of the industry. With conflicting views from different stakeholders, it’s important to consider all aspects of the situation.
What are your thoughts on the current concerns surrounding the salmon farming industry? Do you feel the measures in place are sufficient to address both food safety and environmental issues? Feel free to share your opinion in the comments section below.
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i have stopped buying australian salmon completely and have switched to only buying imported smoked salmon now