SST 30th Annual Conference

Proceedings of the 30th Annual Conference.

November 13-16, 2006
San Antonio, Texas

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Health Implications through Consumption of Seafood

National Academy of Sciences Report, “Seafood Choices”
Steve Otwell, University of Florida

Health Implications for Women, Infants and Children
Susan Carlson, Kansas University Medical Center Extended Abstract

Assessing Risks Associated with Methyl Mercury in USA Seafood
Phil Spiller, FDA, Washington, DC Extended Abstract

Risks from Chemical Pollution (Mercury Overview)
Spencer Garrett, NOAA/NMFS National Seafood Inspection Lab Extended Abstract

Significance of Mercury-Selenium Interactions in the Seafood Safety 
Nicholas V.C. Ralston, University of North Dakota

Selenium:Mercury Molar Ratios of 15 Pelagic Fish Species in the
Hawaii Longline Fishery 
John Kaneko, PacMar, Inc, Honolulu, and Nicholas Ralston, 
University of North Dakota Extended Abstract

Cooperative Research Between NOAA Fisheries & the Hawaii-Based Longline Fishery
Donald R. Hawn, NOAA, Pacific Islands Fisheries Science Center, Honolulu

Potential Benefits Associated with B-12 in Seafood
Lynn Bailey, University of Florida   Extended Abstract

Enhancing Safety for Raw Oyster Consumption

Vibrio vulnificus Infection Education Efforts for Health Care Professionals and the Public
Keith Gates, Tori Stivers and Pamela Tom*, University of Georgia and *University of California

Effects of Electron Beam & Gamma Irradiation on the Eastern Oyster, Crassostera virginica
Gary Rodrick, University of Florida Extended Abstract

Influence of X-ray Irradiation on the Sensory Characteristics of Mississippi Gulf Oysters (Crassostera virginica)
G. R. Duran, P.C. Coggins, L.S. Andrews and M.A. Hattaway, Mississippi State University Extended Abstract

Determinants of Consumer Demand for Irradiated Live Oysters and Preferences for Postharvest Processed Raw Oysters 
Benedict C. Posadas, Linda Andrews and Ruth A. Posadas, Mississippi State University Extended Abstract

Advancing Recognition of PCR Detection & Monitoring for Vv and Vp
Angela Ruple, NMFS-Pascagoula Extended Abstract

Microbiological Rapid Methods for Seafood Processing Facilities 
Marlene E. Janes, Louisiana State University Extended Abstract

Application of Pulsed Field Gel Electrophoresis (PFGE) for Vibrio vulnifcus Strain Typing
B.M. Whitney, N. Gonzalez-Escalona and L. Jaykus,
North Carolina State University Extended Abstract

Quantitative PCR for Validation of Post-Harvest Processing of Oysters
Anita C. Wright, Victor Garrido, Archana A, Mudbidri, Georgia Debuex, Melissa Farrell-Evans and Steve Otwell, University of Florida

Effect of High Pressure Processing on Microbial Spores in Blue Crab Meat
George J. Flick, Jr., Virginia Tech Extended Abstract

Comparative Biochemical Properties of Collagen from Skin & Bones of Black Drum (Pogonia cromis)
Jack N. Losso, Masahiro Ogawa, Mark Schexnayder, Jon Bell, Michael 
Moody and Ralph Portier, Louisiana State University Extended Abstract

Development of a Sensory Language for Freshwater Prawns (Macrobrachium rosenbergii)
P.C. Coggins, R.K. Gallard, and W.L. Wiles, Mississippi State University

Descriptive Analysis and Texture Profile Method of Boiled Red Swamp Crayfish P. clarkii Harvested from Production Ponds Without Planted Forage
R.S. Anderson, P.C. Coggins, A.A. Clueck-Chaloupka, L.R. Abramo, C.L. Ohs, J.L. Siva and T. Kim, Mississippi State University Extended Abstract

Seafood Product Integrity, Identity and Commerce

Commercial Perspectives and Responses
Bob Collette, National Fisheries Institute

National Organic Standards for Farmed Aquatic Species in the USA
Gary Jensen, George Lockwood and Richard Nelson, USDA, Wash., DC Extended Abstract

Identifying Seafood Species: Real Issues and New Methods
LeeAnn Applewhite, Applied Food Technologies Extended Abstract

Heat Transfer Analysis of the 4 Hour/40F “Rule”
Mike Zerkus and Jeff Akers, Time Temperature Integration, Inc. Extended Abstract

Use of Everfresh for Preventing Melanosis on Shrimp and Other Crustaceans
Cathy Peterson, SunOpta Ingredients Group, Bedford, MA Extended Abstract

Wild American Shrimp Institute’s (WASI) Certification Program
Mario Piccinin, WASI, Charleston, SC Extended Abstract

Global Sourcing of Farmed Shrimp Through Facility Process Certification
William R. More, Aquaculture Certification Council, Inc. Extended Abstract

SQF Certification for Product Quality for Retail Commerce
Paul Ryan, SQF, Food Marketing Institute (FMI)

Understanding EU Certification Trends and Programmes
Peter Marshall and Clare Winkel, I:FQC Ltd, Dundalk, Ireland Co-Organisers of the World Seafood Congress 2007 in Dublin

Cooling Temperature of Oyster Meat Compared to the Outside Using Two Different Types of Temperature Recorders on Commercial Size Scale
Amrish Chawla, S.L. Drake*, R. Beverly, M. Janes, J. Supan, L.A. Jaykus*, and J. Bell *North Carolina State University and Louisiana State University Extended Abstract

Adaptation Differences of Vibrio vulnificus and Vibrio parahaemolyticus Strains During Cold Storage
V.E. Burnham, M.E. Janes, L.A. Jaykus, J. Supan, and J. W. Bell
Louisiana State University Extended Abstract

IQF and Chilling Methods for PHP for Safer Oysters
Linda Andrews and Jeffery Dillon, Mississippi State University Extended Abstract

Validation of Freezing as Post-Harvest Processing (PHP) for Shellstock

Victor Garrido, Steve Otwell, Anita C. Wright, Charlene Burke, Archana A. Mudbidri, Melissa Farrell-Evans, and Don Noel, University of Florida Extended Abstract

Economic Impacts of Various Fresh Half-Shell Closure Periods on the 
Florida Oyster Industry

R.L. Degner, C.M. Adams, K.L. Morgan and T.J. Stevens, III, University of Florida Extended Abstract

Copyright: 2000 Seafood Science and Technology Society of the Americas

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