November 1st
For complete agenda and more information click here.
| Thursday, November 1, 2012 | |
| 7:00–8:00 a.m. | Continental Breakfast |
| 8:00–10:20 a.m. | Feature Session – Topic 1: Moisture Control • Chairperson - TBD |
| 8:00 a.m. | Moisture Control, Chem-Free Products and Clean Labels Steve Otwell, University of Florida, Gainesville, Florida, USA |
| 8:20 a.m. | Commercial Perspectives Lisa Wedding, National Fisheries Institute, Better Seafood Board, McLean, Virginia, USA |
| 8:45 a.m. | Regulatory Perspectives – United States Dale Wohlers, Food and Drug Administration, College Park, Maryland, USA |
| 9:15 a.m. | Seafood Marinating – A Tool for Adding Value, Extending Shelf-Life and Providing Added Safety to Seafood Products Juan L. Silva et al, Mississippi State University, MS, USA |
| 9:35 a.m. | European Perspectives Seafood Integrity Elucidated by Novel Analytical Authentication Tool S. van Ruth et al, RIKILT Wageningen UR, Netherlands (Invited Speaker) Commercial Perspective (title pending) Jaime Forn, Budenheim Altesa, Valencia, Spain |
| 10:20 a.m. | Break and Displays A variety of seafood products will be on display for sampling and completion of a simple ballot to tally audience impressions, preferences and comments for later discussion |
| 10:40–12:00 p.m. | Feature Session – Topic 2: Sodium Levels in Seafood • Chairperson - TBD |
| 10:40 a.m. | Using the Right Treatments to Reduce Sodium in Seafood Yan Huang, Innophos Inc, Cranbury, New Jersey |
| 11:00 a.m. | Investigating Methods to Reduce and Control Sodium Levels in Shrimp Molly Sims et al, University of Florida |
| 11:20 a.m. | Improving Sensory and Nutritional Quality of Lightly Salted Fish Fillets by the Aid of Sodium Bicarbonate Magnus Åsli and Turid Møkøre, Nofima, Norway |
| 11:40 a.m. | Use of Sodium Nitrate in Cold-Smoke Processing of Framed Atlantic Salmon: Evaluation of Fillet Quality and Food Safety during Refrigerated Storage Jorgen Lerfall and Marianne Østerlie, Sør-Trøndelag University College, Trondheim, Norway |
| 12:00 p.m. | Informal Lunch |
| 1:20–3:00 p.m. | Feature Session – Topic 3: Seafood Safety • Chairperson - TBD |
| 1:20 p.m. | Vibrio parahaemolyticus Prevalence in New Zealand Shellfish Cristina D. Cruz et al, New Zealand Institute for Plant & Food Research Limited, Auckland |
| 1:40 p.m. | Assessing a Heat Shock Method of Control for Vibro vulnificus and Vibro parahaemolyticus in Raw Oysters Abdallah Al-Dakheelallah et al, North Carolina State University, Raleigh, North Carolina, USA |
| 2:00 p.m. | Lessons Learned from Sushi Salmonellosis Outbreaks Douglas L. Marshall, Eurofins Scientific Inc., Fort Collins, Colorado, USA |
| 2:20 p.m. | Extraction of Enteric Virus Indicators from Seawater Using Activated Carbon Jiemin Cormier et al, Louisiana State University, Baton Rouge, Louisiana, USA |
| 2:40 p.m. | Impact of Red-Colored Halophile Bacteria on Salted and Dried Cod Ann Helen Hellevik et al, Møreforsking Marin, Ålesund, Norway |
| 3:00 p.m. | Break |
| 3:20–5:00 p.m. | Feature Session – Topic 3: Seafood Safety (continued) |
| 3:20 p.m. | Bacterial Growth and Histamine Production in Tuna Salad Preparations Susan McCarthy et al, U. S. Food and Drug Administration, Dauphin Island, Alabama, USA |
| 3:40 p.m. | End Point Internal Product Temperature (EPIPT) Control of Histamine in Tuna Pre-Cooking Step Fred Nolte et al, Bumble Bee Foods and Clover Leaf Foods, Vancouver, Canada |
| 4:00 p.m. | Effectiveness of Various Sanitizers Against Natural Bacterial Flora, Listeria monocytogenes andSalmonella enterica on the Outer Skin Surface of Tuna Fish Aubrey F. Mendonca et al, Iowa State University Ames, Iowa, USA |
| 4:20 p.m. | An Integrated Approach to the Assessment of Risks and Benefits Associated with the Consumption of Seafood in Different World Regions Carlos Cardoso1 et al, Leonor Nunes*, Portuguese Institute of the Sea and the atmosphere, Portugal |
| 4:40 p.m. | Seafoodhealthfacts.com: Developing Informational Materials for Healthcare Professionals Michael T. Morrissey et al, Oregon State University, Portland, Oregon, USA |
| 5:00–6:30 p.m. | Social/Refreshments |
| 6:30 p.m. | Gala Dinner and Awards Ceremonies (casual attire) |
| • McFee Award - Atlantic Fisheries Technology Conference (AFT) presented by Dr. David Green, North Carolina State University • WEFTA Outstanding Scientist Award - Western European Fisheries Technology Association presented by Dr. Torger Børresen, Technical University of Denmark • Lifetime Achievement Award by Seafood Science and Technology Society (SST) presented by Dr. Steve Otwell, University of Florida |
|
| 1:00–6:30 p.m. | Concurrent Poster Session for Topics 1 through 3 |
| Method to Determine Added Polyphosphates in Seafood John Reuther, Eurofins Central Analytical Labs, New Orleans, Louisiana, USA |
|
| Verification for Pre-Cooking as a Control for Potential Histamine Production in Tuna Loins Used for Subsequent Canning Farzana Vogl et al, Bumble Bee Foods and Clover Leaf Foods, San Diego, USA |
|
| Studies on High Salinity Relaying and Rapid Cooling of Oysters Michael Jahncke et al, Virginia Tech, Hampton, Virginia, USA |
|
| Developing Cooking Controls for Potential Vibrio Pathogens in Oysters Chris Hanna, University of Florida, Gainesville, Florida, USA |
|
| Framing the Message About Seafood: Outcomes of a Conference About Communicating Seafood Safety Doris Hicks et al, University of Delaware, Lewes, Delaware, USA |
|
| Seafood Health Facts: Making Smart Choices Gall, et al, Cornell University, and Others across USA |
|
| Overview of the Risks and Benefits of the Consumption of Different Classes of Seafood Products Carlos Cardoso1 et al, Leonor Nunes*, Portuguese Institute of the Sea and the atmosphere, Portugal |
|
| Validation of Microwave Cooking Instructions for Not-Ready-to-Eat (NRTE) Seafood David P. Green et al, North Carolina State University, Raleigh, North Carolina, USA |
|
| Food Safety and Screening of Contaminants in Icelandic Seafood: Emphasis on PFC’s Hrönn Jorundsdóttir and Helga Gunnlaugsdóttir, Matis, Iceland |
|
| Assessment of Contaminant Levels on Discarded Species as a Key Step on the Definition of Optimal Valorization Strategies Tatiana Ordóñez et al, Luis T. Antelo*, IIM-CSIC.C, Vigo, Spain |
|
| The Effect of K-lactate Salt and Liquid Smoke on Bacterial Growth in a Model System Simulating a Cold Smoke Process Apoarna Saha et al, Trond Løval, Nofima, Norway |
|
| Effect from Digested Cod Liver Oil of Different Quality on Oxidation, Energy Metabolism and Proteome in Yeast (Saccharomyces cerevisiae) Katja Istenič et al, University of Ljubljana, Ljubljana, Slovenia |
|
| Louisiana Direct Seafood: Using a Successful Direct Marketing Program to Deliver Best Practices and technology Transfer to Seafood Harvesters Jon W. Bell et al, Louisiana State University, New Orleans, USA |
|
| Communicating Seafood Sustainability from the Gulf Coast: A Two-Pronged Approach Rene LeBreton, LA Department of Wildlife and Fisheries, New Orleans, USA |
|
| Adding Value through Sustainable Fisheries Michaela Aschan et al, University of Tromsø, Norway |
|
| Sectoral Base Report of the Fast Growing Seafood Sector of Turkey and the EU Links Sukran Cakli et al, Ege University, Izmir, Turkey |
|
| Microbiologically Food Security and Sustainable Development of exportable shrimp Product through Value-Addition and Its Contribution to the National Economy Uddin M. Kapel, Seamark (BD) Limited, Chittagong, Bangladesh |
|
| TBD = To Be Determined * Designated Speaker other than lead author; Complete list of authors and affiliations will accompany the printed program with full abstracts |
|