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Effects of Temperature and Humidity on Survival of Macrobrachium rosenbergii Transported in a Non- Water Environment Maria Esther Ruilova, J. Kubaryk and E. Negrón de Bravo, University of Puerto Rico . . . , . .358 Use of Antioxidants in Fresh and Frozen Seafood Products Jose A. De Jesus, J. Kubaryk and E. Negrón de Bravo, University of Puerto Rico . . . . . . . . .359 Continuous Improvement of a HACCP Program An Update of the NMFSHACCP-Based Inspection Program Steve Wilson, National Marine Fisheries Service - Inspection Division . . . . . . . . . . . . . . . . . .359 NFI Perspective on HACCP Robert L. Collette, National Fisheries Institute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .359 HACCP for Multinational Corporations Soliman Shenouda, Phillip Morris International (Kraft Foods) . . . . . . . . . . . . . . . . . . . . . . . . ...360 The HACCP System at Darden Restaurants, Inc. Ed R. Reichel, Darden Restaurants, Inc. . . . . . . . . . . . . . . . . . . . . . . . . ..........................360 International Aspects for HACCP E. Spencer Garrett, III, National Marine Fisheries Service - Pascagoula ................. 361 Laboratory Role in a HACCP-Based Program Michael Jahncke, J.H.Tennyson, S. Winters, A. Ruple, K. Powell, P. Nguyen, S. Bell, J. Wright and S. Garrett, National Marine Fisheries Service-Pascagoula . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...361 Seafood HACCP Alliance Training and Education Program: An Update W. Steven Otwell 1, R. Collette 2, G. FIick 3, M. Mood 9 and D. Ward 5 University of Florida’, National Fisheries Institute*, Virginia Polytechnical Inst. & State University 3, Louisiana State University 4 and North Carolina State University 5 . . . . . .362 Problems on Implementing HACCP in the Food Industry Felix H. Barron, Clemson University . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 362 vii
AN OVERVIEW OF THE GULF OF MEXICO PROGRAM INITIATIVES IN RELATION TO SEAFOOD Gulf of Mexico Propram Background Thomas L. Herrington Food and Drug Administration Gulf of Mexico Program Building 1103, Room 203g Stennis Space Center, MS 395296000 In the summer of 1984, the U. S. Environmental Protection Agency (EPA) held a public meeting in Brownsville, Texas on the subject of incineration of toxic waste at sea. The large turnout of concerned citizens made it clear that the public was interested in the well-being of the Gulf of Mexico. The response of these citizens, coupled with indications of environmental degradation in the Gulf, prompted the EPA, Region 4, to propose a Gulf-wide strategy termed “the Gulf Initiative.” The intent of this initiative was to identify Gulf-wide problems and set goals and research needs while developing a strategy to respond to those problems. During an initial Gulf Initiative Workshop held in Gulf Shores, Alabama in August of 1986, 59 persons, representing a broad spectrum of organizations concerned with marine pollution, identified critical issues and activities causing problems in the Gulf, made recommendations for a program management structure, and provided a strong consensus that such a program was needed. In August of 1988, the Gulf of Mexico Program was established as an intergovernmental program at Stennis Space Center, Mississippi under the sponsorship of the EPA. On December 10, 1992, eleven federal agencies, the governors of all five Gulf Coastal states and the Citizens Advisory Committee (CAC) chairman, signed an agreement for cooperation to build the support and obtain the resources necessary to meet nine environmental challenges within five years and to attain the long-term goal of protecting the Gulf of Mexico. Those federal agencies included the EPA; Soil Conservation Service (SCS); National Oceanic and Atmospheric Administration (NOAA); Fish and Wildlife Service (FWS); National Park Service (NPS); Food and Drug Administration (FDA); National Aeronautical and Space Administration (NASA); U.S. Army; Department of the Navy; U.S. Air
Page 4 and 5: TABLE OF CONTENTS PAPERS & ABSTRACT
Page 6 and 7: Evaluation of On-board Handling Tec
Page 8 and 9: oduction of a Sardine Substitute Jo
Page 12 and 13: Force. and the U.S. Coast Guard. Th
Page 14 and 15: for the program, showing that state
Page 16 and 17: 12/18/92 such as diversion. The lat
Page 18 and 19: . Establish a formal database on th
Page 20 and 21: 8. Standard reporting for seafood-b
Page 22 and 23: 38. Education effort/materials on b
Page 24 and 25: egional business and industry may n
Page 26 and 27: PROJECT CODE: 95/PH/A10,13/P2 PROJE
Page 28 and 29: PROJECT CODE: 95/PH/A28/P1 PROJECT
Page 30 and 31: PROJECT CODE: 95/PH/A29/P3 PROJECT
Page 32 and 33: t PROJECT CODE: 95/PH/A37/P2 PROJEC
Page 34 and 35: investigate the problem. The ISSC w
Page 36 and 37: strategic plan for conference actio
Page 38 and 39: (4) advisory committee, and all con
Page 40 and 41: IRRADIATION TO ENSURE HYGIENIC QUAL
Page 42 and 43: food. Often, food manufacturers hav
Page 44 and 45: BACTERIA D-VALUE (kGy) E. coli 0.15
Page 46 and 47: ECONOMICS OF IRRADIATION OF FISH AN
Page 48 and 49: B. Market Testing of Irradiated Foo
Page 50 and 51: The Agreement on the Application of
Page 52 and 53: Table 1. Optimum radiation dose lev
Page 54 and 55: Loaharanu, P. 1973. Gamma irradiati
Page 56 and 57: EFFECTS OF LOW-DOSE GAMMA IRRADIATI
Page 58 and 59: diving bell and lowered into the wa
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12 1 Survival Curve for Standard Pl
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6 D value = 0.05 kGy ‘A. 0 / I I
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Dvalue=O.S9kGy 3.8 a’, 3.6 . 3.4
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8 0 . 0.1 0.2 0.3 0.4 0.S 0.6 rlrah
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Conclusion In this study, low dose
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processed and packaged product. A m
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Table l.Procedures schematic for ef
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(hydrogen peroxide) produced from t
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Johns, H.E. and Cunningham, J.R. 19
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k TBF#hoursCtime between split dose
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AUTOMATED OHMIC THAWING OF SHRIMP B
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A computer program was developed in
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RESULTS AND DISCUSSION The computer
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78 Quadrant 1 0 20 40 60 80 100 Tim
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FUTURE WORK The ohmic system perfor
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Using Edible Film to Improve Smoked
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LOG CFU / Sq cm 0 3 6 9 12, 15 18 2
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FIG-l.5 AE SMOKE LOG CFU / Sq cm FI
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FIG-2.1 PSYCHRQT SMOKE LOG CFU / Sq
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For samples stored at l0°C, no sig
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(3) 10 oz copolymer polyethylene ca
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Total Volatile Base Components of P
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Log Anaerobic Plate Counts of Packa
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0, 600 500 - :: 7 400 - 2 z 300 - k
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Log Aerobic Plate Counts of Package
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The variables that correlated well
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Woyewoda, A.D., S.J. Shaw, P.J. Ke,
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used to evaluate both heating and c
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minimize the chances for product re
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Part II Evaluation of the cooling p
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Table 1. Laboratory analyses on con
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REFERENCES APHA, 1984. Compendium o
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market and economic studies focusin
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The foreign demand for U.S. exports
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The survey of California-based seaf
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The Gulf butterfish (and harvestfis
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during the same period. The butterf
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48,693 mt/yr in 198690. The primary
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U.S. Landings consistently increase
Page 138 and 139:
Christmas, J., D. Etzold, T. McIlwa
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Perkins, G. 1977. Potential for exp
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EFFECT OF WASHING WATER pH ON COLOR
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Figure 1, Whole Fish I Dehead (M-07
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138 Hematin concentration, expresse
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Table 1. Mean carotenoids, hematin,
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Table 2. Treatments Mean moisture v
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side). These adjustments are essent
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Siggia S. 1963. Methods for trace q
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work on combining acetates and phos
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untreated fresh fillets and treated
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Fig. 3. 10 0 m control tJ 0.1% MKP-
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negative bacteria such as Pseudomon
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concentrations up to 1% could be us
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Fey, M.S., and Regenstein, J.M. 198
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Schaack, M.M., and Marth E.H. 1988.
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MATERIALS AND METHODS Materials Liv
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. , FIGURE 1. ANAEROBIC PLATE COUNT
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il . --.-_._ 1+_- /: _- : _ _ _ _ _
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, I . ‘ r , r , c I, , -1 ’ I .
Page 178:
I I ’ , ’ . I : , I ’ I 1 * :
Page 181 and 182:
Reed, R. J., G. R. Ammerman, and T.
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Antioxidants can be added to increa
Page 185 and 186:
Table 1. Effect of wash treatment o
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Table 2. Effect of antioxidant trea
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(1993) for whole dressed catfish. C
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Anonymous. 1992. Processing up 11%
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Sin&_&x, R. O. and Yu, T. C. 1958.
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1. Materials MATERIALS AND METHODS
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RESULTS AND DISCUSSION Aroma profil
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.z%M 5 =w B 14 29 39 4142 53 64 25
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.s CM 8 C s-t B W S' a .g CM $ C .-
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Marshall, G.A. Moody, M.W., Hackney
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AN OVERVIEW OF THE NMFS PRODUCT QUA
Page 208 and 209:
STORAGE CHARACTERISTICS OF FROZEN B
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OPTIMUM CONDITIONS FOR THE PREPARAT
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3 BUILDING STRATEGIC PARTNERSHIPS F
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for aquaculture supporting developm
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problem solving of complex regional
Page 218 and 219:
DESIGN OF AN AUTOMAT EVALUATION DEV
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sides of the shrimp were averaged.
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Ammonia Measurements Figure 2 shows
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REFERENCES Balaban, M. O., Yeralan,
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QUALITIES OF FRESH AND PREVIOUSLY F
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For the samples stored for six mont
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stored for six month, had lower bac
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Table 1. Psychrotrophic bacterial p
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Table 7. Juiciness of refrigerated
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Table 12. Cohesiveness of baked ref
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Table 16. Shear force and centrifti
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SAS Institute Inc. 1987. “SAS/STA
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with a color chart. In this paper,
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TABLE 1 Comparison of Histamine Tes
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11, Chassande, O., Renard, S., Barb
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FIGURE 1 Time Course for Histamine
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BACKGROUND A Rapid, Easily Used Tes
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We acknowledge with thanks the inte
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AOAC Add 1 ml Extract to 8 cm Prepa
Page 256 and 257:
248 . Fig. 4 pnitroaniline in HCl N
Page 258 and 259:
1 O .’ REFLECTANCE (arbitrary uni
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552 650 600 Salt Effects in the Fig
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IMMUNOLOGIC APPROACHES TO THE IDENT
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Table 1. Fish collected in Biscayne
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Based on unpublished data comparing
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2. 3. 4. Hartmann, J.X., Poyer, J.C
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irradiated foods look like. After t
Page 272 and 273:
silver carp Wpophthalmichthys molit
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,$mory Analysis. Sensory data were
Page 276 and 277:
Table 3. Percentage of panelists wh
Page 278 and 279:
Table 5. Percent response of paneli
Page 280 and 281:
McNulty, T, 1996. Personal communic
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in a stainless steel tank (SOL) wit
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Mineral Content Five macro-elements
Page 286 and 287:
TBble 1 _ Yield of surimi made from
Page 288 and 289:
Table 4 - Proximate composition of
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goatfish lizardfish, ponyfish, ther
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Table 7 - Amino acid composition of
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Gel Strength For surimi gels, stres
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288 &f&odan, Y., Toyohara, H., and
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CONSUMER SURVEY OF POND RAISED CATF
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Accept&i&y scores of male and femal
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-I- -T-
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100 90 80 70 60 50 40 30 20 10 0 Fi
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+ 5:
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This study evaluated the feasibilit
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1000000 100000 10000 9 1000 > 1 . T
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100000 PIs 10000 E 1000 z 8 100 UJ
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100000 10000 P 12 > 1000 10 1 � T
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THE EFFECT OF IONIZING Kvulnificus
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io Vulnificus: Past, Present, and F
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conce op on Vibrio vulnificus in 19
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LEVEL 4 L WA TEMPERATURE** TIME TO
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isregard include the education of o
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USE OF “COOL PASTEURIZATION” TO
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Survival rate of V: vuZnificus in o
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REFERENCES BAM. 1992. Bacteriologic
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0 To promote the cooperation and a
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SAFETY CONCERN IN THE USE OF MODIFI
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CONCLUSION According to some resear
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32 MATERIAL AND METHODS Product Pre
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FLOWCHART DIAGRAM FOR THE CANNING P
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Americans consume almost four pound
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pursuing such agreements and expect
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ABSTRACTS PROTECTION ACTIVPTIESOFTF
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Mildred Chaparro Food Science and T
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GENICALLY AND BLAST FROZEN PACKAGIN
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S TO ENSURE SEAFOOD SAFETY AND SEAF
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XYGEN-DE FRJZE ICALS AND LIPID PERO
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IIOTOXINS: PREVENTION, CONTROL SEAF
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ASPECTS OF CIGUATERA FIS POISONING
Page 361 and 362:
BRETTANBMYCES CL-4 USSENII AS A CON
Page 363 and 364:
USE OF ANTI ANTS IN FRESH AND FROZE
Page 365 and 366:
INTERNATIONAL ASPECTS FOR HACCP E.
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