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PROJECT CODE: 95/PH/A10,13/P2 PROJECT DESCRIPTION: Train scientists to recognize that, regardless of the precision of scientific estimates, public issues of equity including the dimension of “outrage” need to be thoroughly understood and incorporated into risk management solutions. This project follows an FY94 project which familiarizes state managers with a new paradigm, Interactive Risk Communication, so that the techniques can be pilot tested and employed in the Gulf of Mexico. This process seeks to proactively involve an affected public in describing risks and seeking solutions for risk management strategies. Type: Dependent on Action Item 21, Project 1 (FY94) Geography: Gulfwide Statement of Product: Workshop and report cost: $75K Start Date: 1995 Completion Date: 1996 TASK 1: Complete a Plan of Operations (Planops) which details specifically how the project is to be planned, conducted, and completed. The Planops will include the designation of project leader, independent QA reviewer, all extramural cooperators, as well as a description of the background of the issue, methods to be employed in conducting the project, schedules, and specific criteria for measuring performance. TASK 2: Conduct and evaluate workshop. TASK 3: Submit a report which evaluates the concept and recommends where the technique can be applied in the Gulf of Mexico.
PROJECT CODE: 95/PH/A10,13/P3 PROJECT DESCRIPTION: Compile and evaluate existing data and information on the occurrence and factors associated with VIBRIO VULNIFICUS in the Gulf of Mexico, and make recommendations to support appropriate control strategies and management plans. Type: Independent Geography: Gulfwide Statement of Product: Report and data base Cost $200K Start Date: 1995 Completion Date: 1996 TASK 1: Compile existing data on occurrence and virulence of VIBRIO VULNIFICUS in the Gulf of Mexico, and identify any data gaps. TASK 2: Identify and evaluate factors associated with occurrence and virulence (i.e., populations and loading information, temperature, time of year, water quality, nutrient loading, salinity, etc.). TASK 3: Analyze data and information and make recommendations to fill data gaps and develop public health management strategies.
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 10 and 11: Effects of Temperature and Humidity
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 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
Page 60 and 61: 12 1 Survival Curve for Standard Pl
Page 62 and 63: 6 D value = 0.05 kGy ‘A. 0 / I I
Page 64 and 65: Dvalue=O.S9kGy 3.8 a’, 3.6 . 3.4
Page 66 and 67: 8 0 . 0.1 0.2 0.3 0.4 0.S 0.6 rlrah
Page 68 and 69: Conclusion In this study, low dose
Page 70 and 71: processed and packaged product. A m
Page 72 and 73: Table l.Procedures schematic for ef
Page 74 and 75: (hydrogen peroxide) produced from t
Page 76 and 77:
Johns, H.E. and Cunningham, J.R. 19
Page 78 and 79:
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
Page 118 and 119:
Part II Evaluation of the cooling p
Page 120 and 121:
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
Page 140 and 141:
Perkins, G. 1977. Potential for exp
Page 142 and 143:
EFFECT OF WASHING WATER pH ON COLOR
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Figure 1, Whole Fish I Dehead (M-07
Page 146 and 147:
138 Hematin concentration, expresse
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Table 1. Mean carotenoids, hematin,
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Table 2. Treatments Mean moisture v
Page 152 and 153:
side). These adjustments are essent
Page 154 and 155:
Siggia S. 1963. Methods for trace q
Page 156 and 157:
work on combining acetates and phos
Page 158 and 159:
untreated fresh fillets and treated
Page 160 and 161:
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
Page 166 and 167:
Fey, M.S., and Regenstein, J.M. 198
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Schaack, M.M., and Marth E.H. 1988.
Page 170 and 171:
MATERIALS AND METHODS Materials Liv
Page 172 and 173:
. , FIGURE 1. ANAEROBIC PLATE COUNT
Page 174 and 175:
il . --.-_._ 1+_- /: _- : _ _ _ _ _
Page 176 and 177:
, 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.
Page 183 and 184:
Antioxidants can be added to increa
Page 185 and 186:
Table 1. Effect of wash treatment o
Page 187 and 188:
Table 2. Effect of antioxidant trea
Page 189 and 190:
(1993) for whole dressed catfish. C
Page 191 and 192:
Anonymous. 1992. Processing up 11%
Page 193 and 194:
Sin&_&x, R. O. and Yu, T. C. 1958.
Page 195 and 196:
1. Materials MATERIALS AND METHODS
Page 197:
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
Page 206 and 207:
AN OVERVIEW OF THE NMFS PRODUCT QUA
Page 208 and 209:
STORAGE CHARACTERISTICS OF FROZEN B
Page 210 and 211:
OPTIMUM CONDITIONS FOR THE PREPARAT
Page 212 and 213:
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.
Page 222 and 223:
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
Page 238 and 239:
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
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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
Page 262 and 263:
IMMUNOLOGIC APPROACHES TO THE IDENT
Page 264 and 265:
Table 1. Fish collected in Biscayne
Page 266 and 267:
Based on unpublished data comparing
Page 268 and 269:
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
Page 274 and 275:
,$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
Page 282 and 283:
in a stainless steel tank (SOL) wit
Page 284 and 285:
Mineral Content Five macro-elements
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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
Page 294 and 295:
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
Page 329 and 330:
Survival rate of V: vuZnificus in o
Page 331 and 332:
REFERENCES BAM. 1992. Bacteriologic
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0 To promote the cooperation and a
Page 335 and 336:
SAFETY CONCERN IN THE USE OF MODIFI
Page 337 and 338:
CONCLUSION According to some resear
Page 339 and 340:
32 MATERIAL AND METHODS Product Pre
Page 341 and 342:
FLOWCHART DIAGRAM FOR THE CANNING P
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Americans consume almost four pound
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pursuing such agreements and expect
Page 347 and 348:
ABSTRACTS PROTECTION ACTIVPTIESOFTF
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Mildred Chaparro Food Science and T
Page 351 and 352:
GENICALLY AND BLAST FROZEN PACKAGIN
Page 353 and 354:
S TO ENSURE SEAFOOD SAFETY AND SEAF
Page 355 and 356:
XYGEN-DE FRJZE ICALS AND LIPID PERO
Page 357 and 358:
IIOTOXINS: PREVENTION, CONTROL SEAF
Page 359 and 360:
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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