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


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