East Coast Shellfish Growers Association August 2021 Newsletter
Read about the new disaster assistance for shellfish growers from the Farm Service Agency:ELAP; the death of Walt Canzonier; a win for South Carolina growers with help from allies; new biodegradable netting from Ketcham Supply; Prop 65 warnings; shellfish farm ecosystem services study. Read about the new disaster assistance for shellfish growers from the Farm Service Agency:ELAP; the death of Walt Canzonier; a win for South Carolina growers with help from allies; new biodegradable netting from Ketcham Supply; Prop 65 warnings; shellfish farm ecosystem services study.
Walt Canzonier, ShellfishIndustry Renaissance Man,Dies at 85by Robert Rheault,ECSGA Executive DirectorAfter a lifetime of selfless service dedicated tothe shellfish industry, Walt Canzonier passedaway on June 18, 2021 at the age of 85. I willmiss his quirky humor and the immense wealthof practical knowledge that he loved to sharein long-winded, elegantly crafted e-mails thatoften sent me to the dictionary. Walt’s earlywork at the Rutgers Haskin Shellfish ResearchLaboratory focused on MSX and Dermo, buthe really cut his teeth on the challenges ofshellfish sanitation, especially viral and bacterialdepuration.Walt was a tireless and vocal advocate forindustry, serving as the president of the NewJersey Aquaculture Association for a decade.He could explain complex science in ways thatshellfish harvesters and farmers could understand.Walt relished standing up to the FDAWORLD´S LEADING OUTBOARD DIESEL ENGINESENDURANCE • RELIABILITY • POWER • CONTROL125 HP - 300 HP FOR DEMANDING ENVIRONMENTSmackboring.com • (908) 391-8378 • kthompson@mackboring.comat ISSC meetings,pontificating withunmatched flourishand battling regulatoryinjustices. Hewas one of the firstresearchers to demonstratethe utilityof ozone for sterilizationand lovedto regale anyonewho would listenabout his foibles andfailures, as well asthe many tools hedeveloped—but Waltnever bragged orsought kudos.In 2010 he receivedthe National ShellfisheriesAssociationWallace Award 1 forpromoting “understanding,knowledge,and cooperationamong industrymembers, the academic community, andgovernment.” A fitting description of his life’swork.Walt was a talented plumber, carpenter, scientist,teacher and mentor to many of us. Heloved shucking at events, always bringing tobear his big smile and quick wit; he was a pleasureto be around. I was crushed to learn thatWalt suffered a stroke in 2011 that robbed himof his ability to speak. He had so much knowledgehe wanted to share.He will be sorely missed."‘Tis the end of an era. I remember themany times that Walt, the self-titled 'fat,red-headed guy from the banks of theMaurice River,' would send me an envelopewith pages of details on sometopic or other asking me to “sanitize” hispassionate writing. Walt considered himselfa science generalist and lamentedthat so many people today are so highlyspecialized, and so often missing thelarger picture. After wading through allthe Walter-isms, there was always goodadvice. He was indeed a good mentor,and he mentored so many. In addition,he was fair-minded. He owned a homewith two residences in it, and rather thangetting what the market would bear forrent, he split the costs of the home, sayingthat it was fair that the tenant contributed,but not in excess of the cost.Lessons to take to heart.Rest in peace, Walter." — Lori Howell[Of his tenure as a member of the NJAquaculture Advisory Board, whichspanned the terms of three state secretariesof agriculture]"Walt had the ability to go back in historyon practically any small nuance ofshellfish and talk about it at length. Thiswould typically elicit a rolling of the eyesand a deep breath from the secretaryand others on the board or in the room.His institutional memory was such that…the students who frequentedthe Haskin Lab called him'Waltipedia.'” — Gef Flimlin"Walt Canzonier was oneof a kind. His breadth ofknowledge and his abilityto apply that knowledge,whether it was scientific, as a'hands on' fix-it person, or asa historian made him a trueRenaissance individual. Moreimportantly he had a strongdesire to help everyone whowould expend some effortto learn. The shellfish industryin the U.S., and particularlyin New Jersey, will be muchdiminished without his presenceand help. I know I willmiss him now that his presenceis longer with us."— John Kraeuter1. shellfish.memberclicks.net/assets/docs/Walter%20Canzonier%20Wallace%20Award%20qnl_spr2010%206.pdfPage 4 ECSGA Newsletter Issue 3 August 2021
Can Raw Foods Be Eaten Without Risk?by Robert Rheault,ECSGA Executive DirectorWhile the FDA and consumerswould clearly like to have risk-freefoods, researchers have concludedthe obvious: unless you sterilizeall foods, zero-risk is simply nota realistic goal. In a recent paperpublished in Current Opinion inFood Science 1 researchers in theNetherlands concluded that whilemodern food production, processingand regulation have maderemarkable strides in reducingand minimizing the risks of foodborneillness, we will never be ableto eliminate all risk, especially inraw foods.The team notes that it is theoreticallypossible to process all foodswith a sterilization step, but thereare consequences that includealtering the flavor, texture andnutritional qualities. The term“risk” denotes the probability of ahazard causing harm, and estimatingrisk involves quantifying thelevels of hazards and calculatingthe probability of illness. Riskassessment is a science that attemptsto model the dose-responserelationship for each hazard. Asour ability to detect and measurehazards improves we are able todetect incredibly small quantitiesof hazards, and at some point thechance of a tiny hazard causingan illness becomes “acceptable.”The researchers pointed out thelimitations of testing: “…if webased decisions only on testing, wecould (falsely) conclude that if ahazard has not been detected, theassociated risk must be zero.” It isimpossible to sample all of yourproduct because some has to remainto be eaten! The absence ofa positive test does not prove thatthe hazard doesn’t exist, it simplygives you a statistical likelihoodbased on the number of samples.It also does not ensure that hazardscould not be introduced afterthe testing occurred.Our food-safety system relies oncontrol strategies to minimize risk;we can be proud that our systemhas elevated consumer confidence.The downside of this progressis that consumers have come toexpect zero risk. The paper notesthat, “It is important that everyactor in the system understandsthat zero risk is unattainable infood.” Even cooking a product atthe requisite temperature for theappropriate time will often onlyreduce the number of pathogensto “safe” levels, but rarely will iteliminate all pathogens.It often seems that the FDAwould like us to sterilize all of ourproducts, but even the approvedpost-harvest treatments for shellfish(high pressure, gamma irradiation,pasteurization and extremefreezing) only reduce the levels ofpathogens—they don’t eliminateall of them.— Continued on page 126WAYS INSTANT ALGAE® ENSURESYOUR HATCHERY’S SUCCESSTim Reed, President, CEO and Founder of Reed Mariculture, Inc.WATCH OUR SHORT VIDEO TO LEARN MORE: ReedMariculture.com/sixways© 2021 Reed Mariculture, Inc. All rights reserved. Instant Algae, Ensuring Hatchery Success are trademarks or registered trademarks of Reed Mariculture Inc.∙1∙2∙3∙4∙5∙6Always available refrigeratedand frozen algae concentratesSuperior nutrition, intactwhole-cell feedsConsistent and reliable resultsEasy to useFriendly customer service andtechnical supportSuperior shipping and logisticsECSGA Newsletter Issue 3 August 2021 Page 5
- Page 1 and 2: East Coast Shellfish Growers Associ
- Page 3: A Win for the Good Guysby Robert Rh
- Page 7 and 8: — Continued from page 3Summer Har
- Page 9 and 10: ECSGA Newsletter Issue 3 August 202
- Page 11 and 12: Researchers Closing in onSolution t
- Page 13 and 14: — Continued from page 8Propositio
- Page 15 and 16: How Much Habitat Benefit Do Shellfi
Walt Canzonier, Shellfish
Industry Renaissance Man,
Dies at 85
by Robert Rheault,
ECSGA Executive Director
After a lifetime of selfless service dedicated to
the shellfish industry, Walt Canzonier passed
away on June 18, 2021 at the age of 85. I will
miss his quirky humor and the immense wealth
of practical knowledge that he loved to share
in long-winded, elegantly crafted e-mails that
often sent me to the dictionary. Walt’s early
work at the Rutgers Haskin Shellfish Research
Laboratory focused on MSX and Dermo, but
he really cut his teeth on the challenges of
shellfish sanitation, especially viral and bacterial
depuration.
Walt was a tireless and vocal advocate for
industry, serving as the president of the New
Jersey Aquaculture Association for a decade.
He could explain complex science in ways that
shellfish harvesters and farmers could understand.
Walt relished standing up to the FDA
WORLD´S LEADING OUTBOARD DIESEL ENGINES
ENDURANCE • RELIABILITY • POWER • CONTROL
125 HP - 300 HP FOR DEMANDING ENVIRONMENTS
mackboring.com • (908) 391-8378 • kthompson@mackboring.com
at ISSC meetings,
pontificating with
unmatched flourish
and battling regulatory
injustices. He
was one of the first
researchers to demonstrate
the utility
of ozone for sterilization
and loved
to regale anyone
who would listen
about his foibles and
failures, as well as
the many tools he
developed—but Walt
never bragged or
sought kudos.
In 2010 he received
the National Shellfisheries
Association
Wallace Award 1 for
promoting “understanding,
knowledge,
and cooperation
among industry
members, the academic community, and
government.” A fitting description of his life’s
work.
Walt was a talented plumber, carpenter, scientist,
teacher and mentor to many of us. He
loved shucking at events, always bringing to
bear his big smile and quick wit; he was a pleasure
to be around. I was crushed to learn that
Walt suffered a stroke in 2011 that robbed him
of his ability to speak. He had so much knowledge
he wanted to share.
He will be sorely missed.
"‘Tis the end of an era. I remember the
many times that Walt, the self-titled 'fat,
red-headed guy from the banks of the
Maurice River,' would send me an envelope
with pages of details on some
topic or other asking me to “sanitize” his
passionate writing. Walt considered himself
a science generalist and lamented
that so many people today are so highly
specialized, and so often missing the
larger picture. After wading through all
the Walter-isms, there was always good
advice. He was indeed a good mentor,
and he mentored so many. In addition,
he was fair-minded. He owned a home
with two residences in it, and rather than
getting what the market would bear for
rent, he split the costs of the home, saying
that it was fair that the tenant contributed,
but not in excess of the cost.
Lessons to take to heart.
Rest in peace, Walter." — Lori Howell
[Of his tenure as a member of the NJ
Aquaculture Advisory Board, which
spanned the terms of three state secretaries
of agriculture]
"Walt had the ability to go back in history
on practically any small nuance of
shellfish and talk about it at length. This
would typically elicit a rolling of the eyes
and a deep breath from the secretary
and others on the board or in the room.
His institutional memory was such that…
the students who frequented
the Haskin Lab called him
'Waltipedia.'” — Gef Flimlin
"Walt Canzonier was one
of a kind. His breadth of
knowledge and his ability
to apply that knowledge,
whether it was scientific, as a
'hands on' fix-it person, or as
a historian made him a true
Renaissance individual. More
importantly he had a strong
desire to help everyone who
would expend some effort
to learn. The shellfish industry
in the U.S., and particularly
in New Jersey, will be much
diminished without his presence
and help. I know I will
miss him now that his presence
is longer with us."
— John Kraeuter
1. shellfish.memberclicks.net/
assets/docs/Walter%20Canzonier%20Wallace%20Award%20
qnl_spr2010%206.pdf
Page 4 ECSGA Newsletter Issue 3 August 2021
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