SST 31st Annual Conference

Proceedings of the 31st Annual Conference in conjunction with the 60th meeting of the Gulf & Caribbean Fisheries Institute.

November 5-9, 2007
Punta Cana, Dominican Republic

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Increasing Harvest and promoting Sustainable Fishing Practices in the Caribbean Lobster Fishery
Tom Matthews, FL-FWCC 

Implications & Status of Lacey Act in USA
Tom Matthews, FL-FWCC 

Quality Issues (Microbial thru Melanosis)
Steve Otwell, University of Florida

Optional Control of Melanosis (black-spot)
Mark Ritter, SunOpta Corp

Yields & Moisture Controls (glazing, phosphates, & treatment options)
Laura Garrido, University of Florida

Product Demonstrations with Hands-On & Nose-On Training

Use of Sensory Measures for Product Decomposition
Jim Barnett, retired FDA and Victor Garrido, University of Florida

Improper glazing, Net Weights , and Use of Phosphates & Non-Phosphate Blends
Laura Garrido and Steve Otwell, University of Florida 

Open- Test Packs for Trial Evaluations
Barnett & Garrido 

Fish Species Identification Methods & Programs

MarBOL – A Plan to Barcode all Marine Life
Dr. Dirk Steinke, MarBOL Campaign Coordinator
Biodiversity Institute of Ontario,Canada

The Consortium for the Barcode of Life: A Global Initiative Promoting DNA Barcoding
Dr. David Schindel, Executive Secretary, CBOL

National Museum of Natural History, Smithsonian Institute, Washington, DC What Can Fish-BOL Offer ?
Robert Hanner, Assoc Director BOL Canada
Dept Integrative Biology, University of Guelph

FDA Assessment of DNA Bar-Coding for Species Identification of Fish, I. Potential Use of DNA Barcodes in Regulatory Sciences: Applications of Regulatory Fish Encyclopedia
Haile Yancy, et al. FDA Center for Veterinary Medicine, Laurel, MD 

FDA Assessment of DNA Bar-Coding for Species Identification of Fish, II. Recent Food safety Case Studies
Jonathan Deeds, et al.FDA Center for Food Safety and Applied Nutrition

Species Identification – Analytical Services for Commercial Products
LeeAnn Applewhite, Applied Food Technologies

Aquatic Species Authentication Program (ASAP): Sensory Considerations
Steve Otwell, University of Florida

NFI’s Sustainability of Spiny Lobster Resources

Sponsors - SST Meeting & Special Spiny Lobster Workshop

iafilogo2007.JPGInternational Association of Fish Inspectors
Key Fisheries (Gary Graves), Marathon FL
Darden Restaurants, Orlando FL
Beaver Street Fisheries, Inc, Jacksonville FL
Empire Seafood, Miami FL
Paul Barnett Seafoods, Inc., Ojus FL

Risks, Benefits and challenges in the U.S. Seafood Industry
Barbara Blakistone, National Fisheries institute, Arlington, VA

Formulations of Advisory Levels for Caribbean and Pacific Ciguatoxins and Tiered Methods for their Determination
Robert Dickey, et al, FDA Center for Food Safety and Applied Nutrition,
Dauphin Island, AL

Microbiological survey of Oysters in U.S. Retail Markets
Paul DiStefano, FDA Office of Food Safety, College Park, MD

Validation of a Post Harvest Processing Protocol for Freezing Oysters to      Reduce Vibrio vulnificus to <3 MPN/g and <30 MPN/g
Mike Jahncke, et al. Virginia Tech, Hampton, VA

Sensory Profile Program for Raw Oysters
Laura Garrido, University of Florida, Gainesville, FL

Development, Implementation and Initial Results from Quality Assurance Niche

Marketing of the Southern US Wild-Caught Shrimp in Georgia and the Region
Keith Gates, University of Georgia, Brunswick, GA

Marketing Constraints for Cownose Ray (Rhinoptera bonasus)
Robert Fisher, VIMS, College of William & Mary, Gloucester Pt, VA

Controlling Histamine Levels in Potential Scombrotoxic Fishes

FDA Efforts & HACCP Regulations for the USA
Bret Koonse (or rep), FDA Headquarters, College Park, MD

Import Issues and Advice
Victor Garrido, University of Florida, Gainesville, FL

Effects of Post Harvest Handling on the Formation of Histamine in Tuna
Walter Staruszkiewicz, FDA Headquarters, College Park, MD

NMFS Initiatives      
Spencer Garrett, NMFS Seafood Lab, Pascagoula, MS

Controls for Scombrotoxic Fishes in Hawaii
John Kaneko, PacMar, Honolulu, HI

Isolation and Identification of Histamine-Producing Bacteria in Yellowfin Tuna (Thunnus albacores )and mahi-Mahi (Copryphaena hippurus) from NorthCarolina and Hawaiian Waters
Matthew Stallsworth, Kristin Bjornsdottir, Gregory Bolton* and David Green
NC State University, Morehead City, NC

Reliable and Approved Test Kits for Histamine Analysis
Tony Lupo, et al., Neogen Corporation      

Related Concerns for Use of Carbon Monoxide Treatments for Frozen Fish and Modified Atmospheric Packaging Fresh Fish
Steve Otwell, University of Florida, Gainesville, FL


Copyright: 2000 Seafood Science and Technology Society of the Americas

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