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Processing Parameters Needed to
Control Pathogens in Cold Smoked Fish
Donn Ward,
Gleyn Bledsoe, Frank Busta, George Flick, Lone Gram, Daniel Herman & Mike
Jahncke, IFT Technical Panel
The
Presence and Significance of Listeria monocytogenes in Cold Smoked
Fish
George Flick, Virginia Polytechnical Institute & University
The Effects of Sodium Lactate on Cold Smoked
Salmon
Paul D. Simmons, W. S. Otwell & Gary Rodrick, University of
Florida
Antimicrobials and Smoking Effect on Listeria monocytogenes in
Channel Catfish
Fillets
Juan L. Silva & A. Shuwaish, Mississippi State University
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Technical Session I |
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Use of Hazard Analysis Critical Control
Point (HACCP) Principles as a Risk Management Tool to Control Exotic
Viruses at Shrimp Production Facilities
Mike Jahncke*,
Craig Browdy, David Smith, Al Segar, Michael Schwarz, Juan Silva & Al
Stokes,
*Virginia Sea Grant Program
Chemical and Sensory Characteristics of
Decomposing Aquacultured Penaeid Shrimp
Ronald A.
Benner, W. Staruszkiewicz*, P.L. Rogers*, L.R. Garrido & W.S. Otwell,
University
of Florida,
*Food & Drug Administration
Quality/Shelflife Assessment & Consumer
Acceptance of Freshwater, Farm Raised Shrimp (Litopenaeus vannamei)
Laura R.
Garrido, R.A. Benner, M.P. Ross & W.S. Otwell, University of Florida
The Survival of E. coli O157:H7 in
Catfish and Pond Water
Y.W. Huang,
R. Suhalim & G. Burtle, University of Georgia
Development of Model Hazard Analysis and
Critical Control Point (HACCP) Plans for Raw Frozen Catfish Frame Mince,
Catfish Surimi and Value-Added Products
Vor Suvanich,
W.J. Lyon, W. Prinyawiwatkul & M.W. Moody, Louisiana
State
University |
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Technical Session II |
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Canadian Position On The Use Of Tasteless
Smoke And Carbon Monoxide On Seafood
Maria
Andruczyk, Canadian Food Inspection Agency
The Use of Carbon Monoxide in Fish
Processing: Commercial Concerns
John Kaneko,
PacMar, Inc.
The Influence of Exposure to Carbon Monoxide
on the Quality Attributes for Yellowfin Tuna Muscle
M. Patricia
Ross, R.A. Benner, C.D. Benton & W.S. Otwell, University of Florida
The Tasteless Smoke Process – Preserving
Seafood with Tasteless Smoke
Martin Hahn,
Hawaii International Seafood, Inc. |
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Technical Session III |
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Select Analytical Laboratory Analyses of
Seafood Inspected by the U.S. Department of Commerce
Kenneth
Powell, Angela Ruple, Susan Linn, National Marine Fisheries Service -
Pascagoula
Sensory Judgments as a Critical Control
Point for Potential Scombrotoxins
John Kaneko, PacMar, Inc.
Packaging to Extend Keeping Quality and
Insure Safety of Aquacultured Foods
Juan Silva1,
P. Cai2, M.A. Harrison2, J. Rhodehamel3,
Y.W. Huang, C. Handumrongkul, & T.D
White, 1Mississippi
State University, 2University Georgia, 3W.R. Grace
Co.
Use of Time Temperature Integrators as
Positive Controls for Fresh Fish in Modified Atmospheric Packaging
W. Steven
Otwell, Ron Benner & *Victor Garrido, University of Florida, *FL Dept.
Agriculture
& Consumer
Services
Compositional Factors Affecting Marinade
Performance
Rob Lombard &
Tyre Lanier, N. C. State University
Rapid Heating Effects on Muscle Protein
Gelation
Alex Rieman &
Tyre Lanier, N.C. State University
An Economic Analysis of the Gulf of Mexico
Oyster Processing Industry and Impacts Associated with Vibrio
vulnificus
Walter R. Keithly & Assane Diagne, Louisiana State University
Evaluation of Activated and Unactivated
Sodium Chlorite Treated Ice and Washes on the Microbiological and Sensory
Characteristics of Seafood, Ice, and Melted Ice Drip
Ron Benner, *V.M.
Garrido & W.S. Otwell, University of Florida, *FL Dept. Agriculture &
Consumer
Services |
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Special Session |
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Vibrio vulnificus Illness Reduction
Strategies
Ken Moore,
Interstate Shellfish Sanitation Conference
Food & Drug Administration Perspective on
"Processing Controls for Vibrios in Raw Oysters"
Don Kraemer,
FDA Office of Seafoods, Washington, DC
Gulf Oyster Industry Council: An Industry
Perspective
Mike Voisin,
representing the GOIC
Draft Interim Voluntary Florida Vibrio
vulnificus Risk Reduction Plan for Shellfish
David Heil,
FL Dept. Agriculture and Consumer Services
Rapid Chilling of Oyster Shellstock: A
Post-Harvest Treatment to Reduce Vibrio vulnificus
John Schwarz, Texas A&M University
Heat Shock – A Tool to Increase Productivity
and Reduce Vibrios in Oyster Processing
Victor
Garrido*, D. Ramirez, D. Noel, & G. R. Rodrick, *FL Dept. Agriculture &
Consumer
Services,
University Florida
Post Harvest Treatment of Oysters to
Eliminate Vibrio parahaemolyticus
David Cook & N. Rukma Reddy*, FDA Dauphin Island, AL and *National Center
for Food
Safety &
Tech.
Detection Methods for Vibrio spp.
in Oysters
Anita Wright,
University of Florida |
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Special Session |
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Processing Controls for Vibrio
vulnificus in Raw Oysters – Commercial Hydrostatic High Pressure
Marilyn
Kilgen, Nicholls State Univ.
The Use of High Hydrostatic Pressure for
Reduction of Vibrios in Oysters
Hakan Calik,
Mike Morrissey, P. Reno, R. Adams & H. An, Oregon State University
High Pressure Equipment and Economics for
Shellfish Vibrio Elimination and Shucking
Ed Ting, Flow
International Corp.
Low Temperature Pasteurization to Reduce the
Risk of Vibrio Infections from Raw Shell-stock Oysters
Linda
Andrews, D.L. Park and Y-P. Chen, Sugar Processing Research Institute
Effects of Different Freezing Methods on
Vibrio Vulnificus in Whole and Half Shell Oysters
Dori Mestey &
G.R. Rodrick, University of Florida
Commercial Pioneering of Frozen Oysters
Clifford
Hillman, Hillman Shrimp & Oyster Co., Dickinson, TX |
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