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Advancing Seafood Technology for Harvested & Cultured Products |
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Technical Session
I
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Roland Cormier, FAO Fisheries Department
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Aluminum Container Corrosion
in Pasteurized Blue Crab Meat
Justin Dunlap, Kevin Keener and David Green, North Caroline State Univ. |
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A Colormetric Standard for
Tuna Processed with Filtered Smoke or Carbon Monoxide
Sam McKeen, Director, USDC - Seafood Inspection Program |
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The Effect of Carbon Monoxide
on the Structural Stability of Tilapia Hemoglobin
Hordur Kristinsson, Swapna Mony and Emily Mullersman, University of Florida |
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Review of Concerns and Reaction for
Chloramphenicol in International Seafood Commerce
Laura R. Garrido and Steve Otwell, University of Florida |
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Technical Session
II
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Biogenic Amine Analysis of
Fresh Stored Bluefish (Pomatomus Saltatrix) and Survey of Histamine – Forming Bacteria
Todd Gingerich, George Flick, Harold McNair and Michael Jahncke, Virginia Tech. |
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Onboard Handling, Chilling
Rates, Freezing Rates – Factors Affecting NW Albacore Tuna
Paul Dion, Cormac Craven, Ed Kolbe, Gil Sylvia and Michael Morrissey Oregon State University Seafood Laboratory |
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Detection of Bacteria Contributed
to Histamine Accumulation in Albacore and Mackerel During Storage
Shin-Hee Kim, Haejung An, and Chengi-Wei, Auburn University |
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Histamine Formation in Fermented
Seafood Products
Haejung An, Hyoungill Lee, Sang ho Jun and Shin-Hee Kim, Auburn University |
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“SCOMBROTOXINS”
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Regulatory Guidance . . . .
. . . Don Kraemer, FDA Office of Seafoods
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Scientific Status . . . . .
. . . . . Walter Staruszkiewicz, FDA Office of Seafoods
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Commercial Perspective . .
. . Bob Collette, National Fisheries Institute
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Educational Approach . . . . .
Tom Rippen, University of Maryland
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Technical Session
III
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Microbiological Shelf Life
of Raw Flounder Fillets
Fletcher Arritt, Joseph Eifert, and Michael Jahncke, VA Tech. |
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Quality of Fish Sauces Made
from Catfish
Yao-wen Huang, Jianrong Li, Porsilp Siripongvutikorn, and Keith Gates, University of Georgia |
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Seasonal Variations of Minced
Chub Mackerel (Composition, Color, Texture)
A. Borazjani, L.S. Andrews, and C.D. Veal, Mississippi State University |
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Optimization of Rapid Heating Conditions for
Gelations of Muscle Proteins
Alex Riemann and T.C. Lanier, North Carolina State University |
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Translational Diffusion of
Protease Inhibitors into Intact Fish Muscle Fibers
P.A. Carvajal and T.C. Lanier, North Carolina State University |
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“TIME-TEMPERATURE
CONTROLS”
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Regulatory Guidance . . .
. . . Don Kraemer, FDA Office of Seafoods
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Scientific Status . . . .
. . . . . . Richard C. Whiting,* FDA, CFSAN and Lor Bagi,
USDA, ARS
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Commercial Perspective . .
. Jenny Scott, National Food Processors Association
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Education Approach . . . .
. . . Mike Jahncke, Virginia Polytechnical Institute and
State University
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Technical Session
IV
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To Probe or Not To Probe: Molecular
Methods for detection of Vibrios in Oyster Meats
Mark Campbell, Ana Calero James Smith and Anita Wright, University of Florida |
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A Sanitary Audit of the Heat
Shock Process for Shell Oysters
Greg Bolton, Wayne Mobley and David Green, North Carolina State University |
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Effect of High Hydrostatic
Pressure and IQF Freezing on Reduction of Vibrio vulnificus and Vibrio parahaemolyticus
in Pure Cultures and Whole Eastern Oysters (Crassostrea virginica)
Michael Jahncke, Jaheon Koo, George Flick, and Robert Lane Virginia Seafood Agricultural Research and Extension Center |
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Effect of High Hydrostatic
Pressure on Pathogenic Strains of Vibrio parahaemolyticus
David Cook and Errol Raghebeer, FDA, Gulf Coast Seafood Laboratory |
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Consumer Preferences and Attitudes
Toward Irradiated Oysters at the 2002 Boston International Seafood Show
Benedict Posadas and Linda Andrews, Mississippi State University |
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Oyster Irradiation: Pathogenic
Vibrio Response and Consumer Difference Testing
Linda Andrews, B. Posadas, D. Burrage, and Michael Jahncke, Mississippi State University |
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“POST HARVEST TREATMENTS
FOR OYSTERS”
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Regulatory Guidance . . .
. . . Ken Moore, Instate Shellfish Sanitation Conference
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Scientific Status . . . .
. . . . . . David Cook, FDA, Dauphin Island, AL
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Education Approach . . . .
. . Steve Otwell, University of Florida
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Technical Session
V
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Advancement of Seafood
Technology, Time-Temperature Technologies – Choice and Effectiveness
Jim Cox, Cox Technologies, Belmont, NC |
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Verification of Time Temperature
Indicators as Science Based Controls for Safe Use of Vacuum Packaged Seafood
Teresa Mendoza, Bruce Welt, Kenneth Berger, Steve Otwell and Hordor Kristinsson, University of Florida |
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Relationship Between Temperature,
Relative Humidity and Oxygen Transmission Rate of Commercially Available Packaging
Films
Jayashree Gnanaraj, Bruce Welt, Steve Otwell and Ken Berger, University of Florida |
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“REDUCED OXYGEN
PACKAGING”
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Regulatory Guidance . . . . . .
Mary Losikoff, FDA Office of Seafoods
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Industry Perspective . . .
. . . . Gib Migliano and Rick Hazelwood, Save On Seafoods
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Education Approach . . . .
. . . Steve Otwell, University of Florida
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Copyright: 2000 Seafood Science and Technology Society of the Americas
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All presentations found on this website are property of the Seafood Science and Technology Society (SST) and the respective authors. Any direct use of or incorporation of visuals and details from the presentations are prohibited without the consent of the SST and the respective authors. All information should be cited for appropriate credits for the respective authors. |
