Opening Session

Canadian Perspecive on Implementing a HACCP Based Quality Management Program for Fish and Fish Product Producers
            Susan Shaw, Fish Inspection Directorate, Canadian Food Inspection Agency

Expanding the Scope of Seafood Safety
            Angela D. Ruple, National Marine Fisheries Service, National Seafood Inspection Laboratory,
            Pascagoula, MS 39568

TQA - Total Quality Assurance Program for the Oyster Industry
            ¹V.M. Garrido and ²W.S. Otwell, ¹FL Dept. of Environmental, ²Food Science and Human
            Nutrition Dept., University of Florida, Gainesville, FL 32611

Seafood Education Alliance (SEA) and Standard Sanitation Operating Procedures (SSOP)
            Steve Otwell, Aquatic Food Product Laboratory, University of Florida, Gainesville, FL 32611

Technical Session I

Cold Restructuring of Seafood Using Transglutaminase-Midiated Binding
            K. Baker and T. Lanier, Food Science Department, NC State University, Raleigh NC

Quality of Marinated Seafood as Affected by the Honey
            YW. Huang, HY. Chu, RT. Toledo and K.W. Gates, Dept. Food Science and Technology,
            University of Georgia, Athens, GA 30605

Presence and Dehydration of Ikaite, Calcium Carbonate Hexahydrate, In Frozen Shrimp Shell
            S.B. Engelsen¹, A. Mikkelsen¹, A.B. Andersen¹, H.C.B. Hansen², O. Larsen³3, & L.H.
            Skibsted^{1
            1}Dept. Dairy & Food Science, The Royal Veterinary & Agriculture University, Denmark
            ²Chemistry Dept. The Royal Veterinary & Agriculture University, Denmark, ³Dept. Geology &
            Geotechnical, Engineering, The Technical Univ. of Denmark, Denmark

Proteolytic Degradation of Skipjack Tuna During Thawing and Cooking
            N. Stagg and T. Lanier, Food Science Department, NC State University, Raleigh NC

A Rapid Method for the Detection of Finfish Spoilage
            T.L. Heying, P.M. Harewood, T.A. Knowles & N.L. Szaloki, GEM Biomedical Inc.
            Hamden, CT

Simplifying Seafood Quality Determination
            ¹D.W. Miller, Y. Kim, ²Steve Otwell, Ron Benner and ³Jim Cox
            ¹Food and Drug Administration, NCTR, Jefferson, AR
            ²Aquatic Food Products Laboratory, University of Florida, Gainesvillle, FL
            ³COX Recorders, Inc, Belmont, NC.

Odor Evaluation of Raw Tilapia: Correlation of Sensory and Electronic Nose Data
            Figen Kore1, D.A. Luzuriaga, and M.O. Balaban, University of Florida, Food Science and
            Human Nutrition Department, Gainesville, FL

Technical Session II

Comparison of the Moisture Content of Commercial Shrimp Measured by a Halogen Moisture Analyzer and the AOAC Vacuum Oven Method
            K.W. Gates, 1. Feng, A.H. Parker, YW. Huang, and T. Rainey, University of Georgia, Marine
            Extension Service, Brunswick, GA

The Moisture and Proximate Composition of Commercial Fresh and Frozen Shrimp Species as Affected by phosphate Treatments
            K.W. Gates, AH. Parker,  J. Feng, YW. Huang, and T. Rainey, University of Georgia, Marine
            Extension Service, Brunswick, GA

Preliminary Observations Concerning Phosphate Utilization With Shell-on Penaeid Shrimp
            Laura Garrido, W.S. Otwell* and R. Benner, FL Department of Agriculture & Consumer
            Services, Aquatic Food Products Program*, University of Florida Gainesville, FL

Comparison of Methods to Extract Cytotoxic Compounds From Fish Muscle for Detection by Cell Bioassay
            E. Balmer¹, D. Green¹, P. McClellan-Green², L.A. Jaykus¹,
            ¹Dept. Food Science, North Carolina State University
            ²Duke University Marine Laboratory, Beaufort, NC

Market Survey of Vibrio Parahaemolyticus in Shellstock Oysters in Gainesville, Fl 
            Erika Malnati, Robin Ellison, David Heil, Douglas Archer & Gary Rodrick, Univ. Florida,
            Food Science & Human Nutrition Dept., Gainesville, FL

How do You Define Cooking of Shrimp? The 'Opacity' Approach
            M. O. Balaban, W.S. Otwell, F. Erdogdu and D.A. Luzuriaga, University of Florida,
            Food Science and Human Nutrition Department, Gainesville, FL

Seafood HACCP, Safety, and Quality on the Internet
            Ron Benner, FL Dept. Agriculture & Consumer Services, Univ. of Florida, Gainesville, FL

International Session

Association of Food and Drug Official International Seafood HACCP Trainnig
            John D. Lattimore, Chairman, AFDO/ Alliance Training Subcommittee, Texas Department of
            Health, TX

Darden Restaurant's Foreign Sourcing and Inspection Program
            Ed Reichel, Darden Restaurants Quality Assurance, Orlando, FL

The Guatemalan Model of Excellence for Fresh Raspberries
            John Farquhar, Food Marketing Inst., Washington, DC