Abstract: Described herein are examples of evaluating electromagnetic energy reflection data of security scans. In embodiments, a method to evaluate electromagnetic energy reflection data determines whether electronic information of a security scan contains an anomaly, and identifies an anomaly location in the electronic information corresponding to the anomaly. The method determines a subset of the electronic information corresponding to the anomaly location, determines anomaly attributes using the subset of the electronic information, and evaluates the anomaly attributes using a database of reference items by comparing anomaly attributes to respective reference characteristics of reference items or identity information. When a comparison meets the respective match criterion for the given reference item, the method assigns to the anomaly the respective identifier as an anomaly identifier.

Abstract: A method of packaging live seafood including the steps of providing a sealable container, wherein the container includes a plastic tray having an interior volume and an upper peripheral edge, placing the live seafood in the container, and replacing the atmospheric gas in the container with a gas mixture including only CO2 and O2, with an O2 content of at least 50% by volume, and a CO2 content of at least 20% by volume, and sealing the container with a layer of flexible film including a sheet of flexible sealable film sealed to the upper edge of the tray, the flexible film having an Oxygen Transmission Rate (OTR) of at least 1500.

Abstract: A method of packaging live oysters and clams including the steps of providing a sealable container, wherein the container includes a plastic tray having an interior volume and an upper peripheral edge, placing the live seafood in the container, and sealing the container with a layer of flexible film including a sheet of flexible sealable film sealed to the upper edge of the tray, the flexible film having an Oxygen Transmission Rate (OTR) of at least 1500.

Abstract: A method of packaging live seafood comprises the steps providing a sealable container placing the live seafood in the container and replacing the atmospheric gas in the container with a gas mixture comprising CO2 and O2 content of at least 50% and a CO2 content of at least 20%.