Seafood Quality, Analytical and Toxicology

A Rapid Method to Monitor Sulfites in Shrimp
            LeeAnn Applewhite* and W.S. Otwell, University of Florida. *Florida Department of
            Agriculture and Consumer Services

Development of a Model Indicator Strain for the Evaluation of Processing Strategies to Inactive Vibrio Vulnificus from Raw, Shell Oysters
            C.S. Dombroski*, L. Jaykus and D.P. Green, *Department of Food Science North Carolina
            State University

Position of Utilization of Phosphates to Retain Moisture in Penaeid Shrimp
            Laura Garrido*, W.S. Otwell and L. Applewhite, *Florida Department of Agriculture and
            Consumer Services, University of Florida

Comparative Testing for the Utility of Rapid Histamine Determination in Decomposed Fish (Mahi-Mahi, Coryphaena hippurus)
            Clare Rains* and W.S. Otwell, *Aquatic Food Products Laboratory, University of Florida

Detection of NSP and Ciguatera Biotoxins by Cytotoxicity Assay
            Edward L.E. Jester*, D.E. Mowdy, H.R. Granade and R.W. Dickey, *Food and Drug
            Administration, Gulf Coast Seafood Laboratory

Toxicity and Safety Evaluation of Seafood Harvested in Close Proximity to Naturally Occurring Fish Kills
            David P. Green*¹, L. Jaykus¹, E.J. Noga² and P.D. McClellan-Green³, ¹Dept. of Food
            Science, North Carolina State University, ²College of Veterinary Medicine, North Carolina State
            University, ³Duke University

Pfiesteria piscicida: A Threat to the Chesapeake
            Dan Terlizzi, University of Maryland

A Fish by Any Other Name: A Report on Species Substitution
            John M. Tennyson, KS. Winters and K. Powell*, *National Marine Fisheries Service,
            National Seafood Inspection Laboratory

A Simple Measurement of Total Volatile Bases to Determine Seafood Quality
            Dwight W. Miller, Food and Drug Administration, National Center for Toxicological Research

HACCP and Aquaculture Issues

An Overview of the Interaction Between the Seafood Industry and the National Seafood Inspection Laboratory
            John M. Tennyson, National Marine Fisheries Service, National Seafood Inspection Laboratory

Seafood HACCP Alliance: Update '97
            Steve Otwell, University of Florida

Shrimp Sanitation Standard Operating Procedures
            Paul Simmons, V. Garrido and W.S. Otwell, University of Florida

How to Approach the Receiving Step for Catfish Processors in a HACCP Program
            Richard Debo, Food and Drug Administration Compliance Officer, New Orleans District Office

Sampling and Analysis for Aquaculture Monitoring
            John Reuther, Central Analytical Laboratories

Stress and Rigor in Channel Catfish (Ictalurus punctatus) Impact on Quality
            Atilano L. Nunez* and J.L. Silva, *Department of Food Science and Technology,
            Food and Fiber Center, Mississippi State University

Shelf Life of Channel Catfish
            Juan L. Silva and Roberto S. Chamul*, *Department of Food Science and Technology, Food
            and Fiber Center, Mississippi State University

Drug Residues in Channel Catfish: Methylene Blue, Acriflavine, and Malachite Green
            Kathleen R. El Said* and S.M. Plakas, *Gulf Coast Seafood Laboratory, Food and Drug
            Administration

How Much Fat is There in a Serving of Cooked Farm-Raised Channel Catfish
            Juan L. Silva*, P. Gerard, and W.E. Allen, *Department of Food Science and Technology,
            Food and Fiber Center, Mississippi State University

Shrimp virus pathogens: an update

Shrimp Virus Pathogens: An update - NMFS Perspective on the Shrimp Virus Issue
            Thomas D. MCilwain, National Marine Fisheries Service, Southeast Fisheries Science Center

ISA/USDA Perspective on the Shrimp Virus Issue
            Merle Brussardi, U.S. Department of Agriculture

Gulf States' Perspective on the Shrimp Virus Issue
            Larry B. Simpson, Gulf State Marine Fisheries Commission

A Review of the Category I Viruses of Shrimp Aquaculture
            Jeffrey M. Lotz U.S., Marine Shrimp Farming Program, USM Gulf Coast Research Laboratory

Status of Pathogen Risk Management for Wild and Cultured Shrimp Stocks in South Carolina
            Alving D. Stokes* and C.L. Browdy, Waddell Mariculture Center

The Management of Shrimp Fisheries and Mariculture - Balancing the Risk of Disease - Why Everyone Hates you and Thinks you are and Idiot
            Larry MCkinney, Senior Director for Water and Resource Protection Texas Parks and Wildlife

            Department

The Reality of Shrimp Viruses on the Shrimp Industry
            Roy E. Martin, National Fisheries Institute

Shrimp Trade in the 1990's
            Jerome E. Erbacher, National Marine Fisheries Service

Let's Put Shrimp Viruses Into Perspective
            C. David Veal, MSU Coastal Research and Extension

Overview of Nonindigenous Species in the Gulf of Mexico
            Herman E. Kumpf¹ and W. Holland², Department of Commerce, ¹National Oceanic and
            Atmospheric Administration, National Marine Fisheries Service, ²Environmental Protection
            Agency, Gulf of Mexico Program