SST 25th Annual Conference

Proceedings of the 25th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas.

October 9-11, 2000  
Longboat Key, Florida

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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

Technical Session I

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


Technical Session II

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.


Technical Session III

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


Special Session

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


Special Session

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

Copyright: 2000 Seafood Science and Technology Society of the Americas

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