SST 26th Annual Conference

Proceedings of the 26th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas.

October 9-11, 2002  
Orlando, Florida

Adobe ReaderYou can either download the Adobe PDF files and view them on your computer, or get the plug-in to view them right in your web browser from:

Technical Session I
Roland Cormier, FAO Fisheries Department
Blue Crab HACCP – A Status Report
Thomas Rippen, University of Maryland
Aluminum Container Corrosion in Pasteurized Blue Crab Meat
Justin Dunlap, Kevin Keener and David Green, North Caroline State Univ.
A Colormetric Standard for Tuna Processed with Filtered Smoke or Carbon Monoxide
Sam McKeen, Director, USDC - Seafood Inspection Program
The Effect of Carbon Monoxide on the Structural Stability of Tilapia Hemoglobin
Hordur Kristinsson, Swapna Mony and Emily Mullersman, University of Florida
Review of Concerns and Reaction for Chloramphenicol in International Seafood Commerce
Laura R. Garrido and Steve Otwell, University of Florida

Technical Session II
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.
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
Detection of Bacteria Contributed to Histamine Accumulation in Albacore and Mackerel During Storage
Shin-Hee Kim, Haejung An, and Chengi-Wei, Auburn University
Histamine Formation in Fermented Seafood Products
Haejung An, Hyoungill Lee, Sang ho Jun and Shin-Hee Kim, Auburn University

Regulatory Guidance  . . . . . . .    Don Kraemer, FDA Office of Seafoods
Scientific Status . . . . . .  . . . .    Walter Staruszkiewicz, FDA Office of Seafoods
Commercial Perspective . . . .    Bob Collette, National Fisheries Institute
Educational Approach  . . . . .    Tom Rippen, University of Maryland

Technical Session III
Microbiological Shelf Life of Raw Flounder Fillets
Fletcher Arritt, Joseph Eifert, and Michael Jahncke, VA Tech.
Quality of Fish Sauces Made from Catfish
Yao-wen Huang, Jianrong Li, Porsilp Siripongvutikorn, and Keith Gates, University of Georgia
Seasonal Variations of Minced Chub Mackerel (Composition, Color, Texture)
A. Borazjani, L.S. Andrews, and C.D. Veal, Mississippi State University
Optimization of Rapid Heating Conditions for Gelations of Muscle Proteins
Alex Riemann and T.C. Lanier, North Carolina State University
Translational Diffusion of Protease Inhibitors into Intact Fish Muscle Fibers
P.A. Carvajal and T.C. Lanier, North Carolina State University

Regulatory Guidance . . . . . .     Don Kraemer, FDA Office of Seafoods
Scientific Status . . . . . . . . . .    Richard C. Whiting,* FDA, CFSAN and Lor Bagi, USDA, ARS
Commercial Perspective . . .    Jenny Scott, National Food Processors Association
Education Approach . . . . . . .    Mike Jahncke, Virginia Polytechnical Institute and State University

Technical Session IV
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
A Sanitary Audit of the Heat Shock Process for Shell Oysters
Greg Bolton, Wayne Mobley and David Green, North Carolina State University
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
Effect of High Hydrostatic Pressure on Pathogenic Strains of  Vibrio parahaemolyticus
David Cook and Errol Raghebeer, FDA, Gulf Coast Seafood Laboratory
Consumer Preferences and Attitudes Toward Irradiated Oysters at the 2002 Boston International Seafood Show
Benedict Posadas and Linda Andrews, Mississippi State University
Oyster Irradiation: Pathogenic Vibrio Response and Consumer Difference Testing
Linda Andrews, B. Posadas, D. Burrage, and Michael Jahncke, Mississippi State University

Regulatory Guidance . . . . . .     Ken Moore, Instate Shellfish Sanitation Conference
Scientific Status . . . . . . . . . .    David Cook, FDA, Dauphin Island, AL
Education Approach . . . . . .    Steve Otwell, University of Florida

Technical Session V
Advancement of Seafood  Technology, Time-Temperature Technologies – Choice and Effectiveness
Jim Cox, Cox Technologies, Belmont, NC
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
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

Regulatory Guidance . . . . . .     Mary Losikoff, FDA Office of Seafoods
Industry Perspective . . . . . . .    Gib Migliano and Rick Hazelwood, Save On Seafoods
Education Approach . . . . . . .    Steve Otwell, University of Florida

Copyright: 2000 Seafood Science and Technology Society of the Americas

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.

Return to top