Proceedings of the 
27th Annual Conference 
of the
Seafood Science and Technology Society


November 3-6, 2003  
Biloxi, Mississippi


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Technical Session I
Advisory for Retail Processing with Proper Controls and Variances for Seafood Product Safety
            Steve Otwell, University of Florida
Processing of Sushi in Retail Operations
            Steve Otwell, University of Florida
Reduced Oxygen Packaging and Smoked Seafood Processing in Retail Operations
            Victor Garrido, University of Florida
The Effect of Various Carbon Monoxide and Filtered Smoke Treatments on the Quality and Safety of Aquatic Foods
            Hordur Kristinsson, University of Florida
 
Technical Session II
The Use of Modified Atmosphere Storage on Shelf-life of Catfish Fillets Stored in SLX-MAP Containers
            S. Gawborisut, Mississippi State University
Effect of GRAS Preservative Treatments on Off-color Catfish Fillets
            J. Silva, Mississippi State University
Improvement of the Initial Quality and Shelf Life by Control of Specific Heat of Fresh Catfish Fillets
            Y. Lu, Mississippi State University
Use of Vibrio vulnificus Strain Expressing Green Fluorescent Protein To Evaluate Microbial Response to Stress
            S.L. Drake, North Carolina State University
Presence of Vibrio parahaemolyticus and Vibrio vulnificus in Oyster and Water Samples from the U.S. Atlantic and Gulf Coasts
            J.A. Gooch, NOS
 
“Risk Assessment and Risk Analysis”
            E.S. Garrett, NMFS
            R.C. Whiting, FDA
Risk Assessment for Vibrio vulnificus
            A. DePaola, FDA
Industry and ISSC Perspective on Risk Management Plans
            M. Voisan, Industry
            K. Moore, ISSC
            E.S. Garrett, NMFS
 
"Oyster Post Harvest Treatment"
            D. Cook
Probability Calculations for the Validation of PHT of Oysters
            R. Blodgett, FDA
Microbiological Test for Validation of PHT
            W. Watkins, FDA
            L. Andrews, Mississippi State University
            J. Schwarz, Texas A&M University
Validation of Post Harvest Treatments of Three Commercial Oyster Products for Reduction of Vibrio vulnificus to "Non-Detectable" Levels Using Three Different FDA and ISSC Recommended Protocols
            M. Kilgen, Norfolk State University
 

Poster Session

Detection of Listeria monocytogenes in Ready-to-Eat Seafood Using Real-time PCR
            S.A. McCarthy, FDA
Effect of pH on Fish Mince Quality and Consumer Response to Value Added Fish Mince Products
            S. DeBlanc, Mississippi State University
Documentation of Three Commercially Available Post-harvest Processing Technologies for Oysters
            R.A. Posadas, MDMR
Consumer Preferences and Attitudes Toward Irradiated Oysters
            B.C. Posadas, Mississippi State University
Multiplex Detection and Quantification of Total and Potentially Virulent Vibrio parahaemolyticus Using Real Time PCR Targeting the tl, tdh and trh Genes
            M.C.L. Vickery, FDA
Mitigation of HAV in Shucked Oysters Using High Hydrostatic Pressure Treatment
            K.R. Calci, FDA
Analysis of Vibrio vulnificus from Oysters and Septicemia Cases for Virulence Markers
            A. DePaola, FDA
 

Technical Session III

            L. Andrews, Mississippi State University
Consumer Awareness, Preferences, and Consumption of Post Harvest Processed Raw Oyster Products in Coastal Mississippi
            B. Posadas, Mississippi State University
PHT Oyster Sensory Lexicon
            P. Coggins, Mississippi State University
Economic Benchmarks of Post Harvest Processing Systems for Raw Oysters in the Gulf of Mexico
            B. Posadas, Mississippi State University
 

Technical Session IV

Transesterification of Menhaden Oil and Evaluating the Physical Properties and Heats of Combustion of Various Bio-based Diesels
            S. K. Spear, University of Alabama
Decolorization of Chitin Using Room Temperature Ionic Liquids
            W. M. Reichert, University of Alabama
Assessing the Risk of PCB Levels in Farmed Salmon
            H. Mitchell
 

Copyright: 2000 Seafood Science and Technology Society of the Americas

 

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