SST 17th Annual Conference

Proceedings of the 17th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas.

November 4-6, 1992
Mérida, Yucátan, México

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Prácticas regulatorias y Comerciales en la Calidad y Sanidad de los Productos Pesqueros en México (Regulatory and Commercial Practices in the Quality and Safety of Seafood Products in Mexico) Page 1
Sistema de Asefuramiento de la Calidad de los Productos de la Pesca (Systems that Ensure Quality of Seafood) Page 9
U.S. FDA’s Seafood Initiatives - A Regulatory Update Page 19
Persistence of Vibrio cholerae 01 in Environmental Waters and Shellfish Page 27
Bacteria of Significance in the International Trade of Shrimp Page 39
Scombroid Poisoning from Seafoods Page 51
Use of Sulfites and Phosphates with Shrimp Page 64
Clostridium botulinum Type E Outgrowth and Toxin Production in Vacuum - Skin Packaged Shrimp Page 68
Nucleotide Degradation Products as a Quality Index of Aquatic Foods Packaged in Modified Atmospheres Page 72

Initial Studies to Measure Consumer Perception of Water Added to Shrimp with Phosphate Treatments

Page 86
Ohmic Thawing of Shrimp Blocks Page 89
Survivability of Toxigenic Vibrio cholerae 01 from Latin America Page 106
Low Dose Gamma Irradiation of Plesiomonas shigelloides in Louisiana Rangia Clams Rangia cuneata Page 111
Gamma Irradiation of Listeria monocytogenes in Crayfish Procambarus clarkii Tail Meat Page 118

Improving Seafood Safety and Quality in Puerto Rico and the U.S. Virgin Islands

Page 123
Aprovechamiento Integral de la Langosta Panulirus argus en Quintana Roo Page 128

Chemical, Microbiological, Physical and Sensory Changes in Iced and Frozen Wreckfish Polyprion americanus

Page 139
Use of Computer Simulation in Aquatic Food Science and Technology Page 148
An Economic Analysis of the Southeastern U.S. Blue Crab Processing Industry, 1973-90 Page 154
Quality and Safety Considerations for Thermally Processed Blue Crab Meat Page 174

Extending Shelf-life of Fresh Blue Crab Meat with Lactates

Page 185
Extended Shelf-life of Refrigerated Seafood Products Page 197
Technologia de las Pesquérias Cubanas y Aseguramiento de su Calidad Page 207
Prevención del Riesgo de Infeccion por la Ingestion de Productos Pesqueros Contaminados en Cuba, con Particularidad en Vibrio cholerae Page 219

Abstracts

 
Fish Packaging Benefits and Trends Page 226
Application of the HACCP Model to the Seafood Retail Industry Page 226
Effect of Washing on Mendaden Surimi Page 227
Functions and Applications of Phosphates in the Seafood Industry Page 227
Thermal Inactivation of Vibrios Associated with Shellfish Borne Disease Page 228
Application of HACCP in Reducing the Incidence of Listeria in Smoked Salmon Page 228
 


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