W. Steven Otwell, Ph.D
Education
1978 Ph.D, Food Science, North Carolina State University
1973 M.S, Marine Science, University of Virginia
1971 B.S, Biology, Virginia Military Institute
Selected Publications
Otwell, W. S. (Comm. Member) 2006. Seafood Choices: Balancing Benefits and Risks. National Academy of Sciences. Institute of Medicine, National Research Council, National Academies Press, Washington, DC, 2006 (http://newton.nap.edu/catalog/11762.html ).
Otwell, W.S., M. Balaban and H. Kristinsson. 2006. Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide & Reduced Oxygen Packaging. Blackwell Publications, Ames, Iowa, 243 pages.
Otwell, W.S. [Editor] 2004. Retail Processing Guides (9 Guides). Association of Food & Drug Officials (AFDO). Posted on website (AFDO.org).
Otwell, W.S., M. Balaban, and H. Kristinsson. 2003. Use of Carbon Monoxide for Color Retention in Fish. Proc.33rd WEFTA Meeting, June 2003, Reykjavik, Iceland. Publ. Icelandic Fisheries Laboratories, Section K1 (3 pages).
Otwell, W. S. (Comm. Member) 2003. Scientific Criteria to Ensure Safe Food. National Academy of Sciences. Institute of Medicine, National Research Council, National Academies Press, Washington, DC, 2003, 401 pages
Otwell, W.S. (Co. Editor) 2002. HACCP: Hazard Analysis and Critical Control Point Curriculum. National Training manual. Seafood HACCP Alliance (4th edition). FL Sea Grant Reports. 280 pp, Eng. & Span). [most demanded and largest income per all current IFAS publications]
Otwell, W.S., L. Garrido, V. Garrido & R. Benner. 2002. Farm Raised Shrimp. Good Aquaculture Practices for Product Quality and Safety. FLSea Grant Rpt. 53, 71pp [Eng.& Span]
Otwell, W.S. (Editor) 2001 – Annual. Seafood Science & Technology of the Americas. Website: http://sst.ifas.ufl.edu .
Otwell, W.S. (Editor) 2000. Sanitation Control Procedures for Processing Fish and Fishery Products Florida Sea Grant Rpt. #119, 300 pp. (English & Spanish).
Otwell, W.S. and V.M. Garrido. 1995. Total Quality Assurance (TQA) and Hazard Analysis Critical Control Point (HACCP) Manual for Oyster and Clam Production and Processing. Florida Sea Grant Rpt.s. #79 & 80, 43 pp.
Otwell, W.S., Adams, C., F. Lawlor. 1993. A Buyer’s Guide: Importing Seafood Product Quality and Safety from Central and South American Countries Bordering the Gulf of Mexico and Caribbean Sea. Southeastern Fisheries Association, Tallahassee, FL 112 pp.
Otwell, W.S., R. Iyengar and A.J. McEvily. 1992. Inhibition of shrimp melanosis by 4- hexylresorcinols. J. Aquatic Food Product Tech. 1(1) 53-56
Otwell, W.S. 1988 and 1989. Ciguatera: An Advisory Note. FL Sea Grant Brochure SGEF-11, University of Florida, Gainesville.
Contact Information
359 Food Science and Human Nutrition Building
P.O. BOX 110370
Newell Drive
University of Florida
Gainesville, Fl 32611-0370
Email: otwell@ufl.edu
