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- REFERENCES CITE Blake, P. M.D., M.H. Merson M.D., R.E. Weaver M M.D. (1979). Disease Caused by a Marine Vi Medicine. Vol. 300 Number I. 1-4. Casey, J., R. Omstead, T. Herrington. (1987). [FDA ~g~ora~d~~ Em Health Concern Re: Pathogenic Vibrio Vulnificns]. August 12, 1987. Eidein, (1988). Ethical problems of imperfect knowledge in policy sciences. Administration Quarterly, Vol (Winter 1988). 397-418. FDA Compliance Policy Guide 7158.04. (1988). 1. Fiorida. (1993). Florida Administrative Code 16R-7.010(5). May 1993. Florida. (1993). Florida Administrative Code lOD-3.091(6). October 1993. Florida. (1995). Florida Administrative Code 5K-4.010. September 1994. ISSC (1995). [Issue 9425TJ Unpublished manuscript. Columbia, S.C. 32. ISSC (1995). /Task Force Two Report] Unpublished manuscript. August 1995. ISSC (1995). [Vibrio VuInifim Jnformation Sheet] Unpubhshed manuscript. August 1995. 4. Koeng, Kristi L., Juergen Mueller, Theodore and Rose (1991). Vibrio vulnificus: hazard on the half shell. The Western Journal of Medicine, Vol. 155 (October 1991). 400(4). Louisiana Register. (1990). Department of Health and Hospitals. Notice of Intent Chapter IX. Vol. 16, No. 8. August 1990. Richardson, Stuart E. Jr. (1991). [Letter to State Shellfish Control Authorities]. Starling, Grover. (1988). Strategies for ~olicv making, Chicago: The Dorsey Press. 686. Thompson, Richard. (1994). [Evolution of the Vibrio Vulnificus Issue]. Unpublished manuscript. Austin Texas. 13. blic
USE OF “COOL PASTEURIZATION” TO CONTROL Vibrio vulnificus IN RAW SHELL-STOCK OYSTERS Y-P Chen, L.S. Andrews, R.M. Grodner, and D.L. Park Louisiana State University Department of Food Science Louisiana Agricultural Experiment Station Baton Rouge, LA 70803 Vibrio vulnijkus is a natural inhabitant of estuarine environments and may be transmitted to humans by the ingestion of raw seafood. This bacterium has been recovered from natural waters in high numbers during the warmer months (Ruple and Cook, 1992). Oysters from these waters are often incriminated in human diseases since the oysters are commonly consumed raw. Several methods have been used to control Y: vdnzjkus in oysters for raw consumption. Depuration has proven largely unsuccessful even though such treatment is effective in removing “indicator” bacteria. Ionizing radiation is very effective but requires an expensive facility and is not yet federally approved. The use of additives such as organic acids, BHA, or diacetyl, although effective in reducing the vibrios, produces unacceptable flavor changes. This study focused on the use of a mild heat treatment to reduce Y: vuhzjkus while preserving the sensory characteristics desired in raw oysters. MATERIALS AND METHODS Oyster Study. Artificial Inoculation: During the spring (March, April, May 1995) live shell stock oysters were artificially inoculated with J?vuZnzjkus by placing them into 2-20 gal aquariums containing the pathogen. Concentrations were of either 10" or 1 O6 cfu vibriolml seawater. Oysters were held for 24 hr for self inoculation of the pathogen by f%ration and concentration. Oysters Study. Environmental Contamination: During the summer (June, July, Aug, Sept. 1995) the oysters harvested contained a naturally high level of T/: vzdrzzjkus of approximately 1056cfulg oyster meat. Post Harvest Oyster Processing: In-shell oysters were sorted into 3-sizes p&r to heat treatment. Oysters, with shell clamped to stay closed, were submerged in a 550~ 50 gd water kettle and brought to an internal temperature of 48-50”. Oysters in baskets were then transferred to a like kettle and held at 50°C for 0,5,10,15 min. Oysters were then transferred to a cold water bath and cooled to 2- 4°C. The oysters were then enumerated for V: vzdnzjkus at t&4,7,10, and 14 days. Microbial Analysis: A combination of 3-tube MPN and mCPC(modified Colis&Polymyxin B- Cellobiose) aga.r with EIA (enzyme immunoassay) was used for the isolation and enumeration of Vibrio vuZnijkus in raw shell stock oysters(FDA-BAM 1992).
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TABLE OF CONTENTS PAPERS & ABSTRACT
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Evaluation of On-board Handling Tec
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oduction of a Sardine Substitute Jo
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Effects of Temperature and Humidity
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Force. and the U.S. Coast Guard. Th
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for the program, showing that state
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12/18/92 such as diversion. The lat
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. Establish a formal database on th
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8. Standard reporting for seafood-b
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38. Education effort/materials on b
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egional business and industry may n
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PROJECT CODE: 95/PH/A10,13/P2 PROJE
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PROJECT CODE: 95/PH/A28/P1 PROJECT
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PROJECT CODE: 95/PH/A29/P3 PROJECT
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t PROJECT CODE: 95/PH/A37/P2 PROJEC
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investigate the problem. The ISSC w
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strategic plan for conference actio
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(4) advisory committee, and all con
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IRRADIATION TO ENSURE HYGIENIC QUAL
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food. Often, food manufacturers hav
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BACTERIA D-VALUE (kGy) E. coli 0.15
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ECONOMICS OF IRRADIATION OF FISH AN
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B. Market Testing of Irradiated Foo
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The Agreement on the Application of
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Table 1. Optimum radiation dose lev
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Loaharanu, P. 1973. Gamma irradiati
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EFFECTS OF LOW-DOSE GAMMA IRRADIATI
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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
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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 .
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I I ’ , ’ . I : , I ’ I 1 * :
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Reed, R. J., G. R. Ammerman, and T.
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Antioxidants can be added to increa
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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
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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
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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
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248 . Fig. 4 pnitroaniline in HCl N
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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
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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
Page 282 and 283: in a stainless steel tank (SOL) wit
Page 284 and 285: 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
Page 290 and 291: goatfish lizardfish, ponyfish, ther
Page 292 and 293: Table 7 - Amino acid composition of
Page 294 and 295: Gel Strength For surimi gels, stres
Page 296 and 297: 288 &f&odan, Y., Toyohara, H., and
Page 298 and 299: CONSUMER SURVEY OF POND RAISED CATF
Page 300 and 301: Accept&i&y scores of male and femal
Page 303 and 304: -I- -T-
Page 305 and 306: 100 90 80 70 60 50 40 30 20 10 0 Fi
Page 307 and 308: + 5:
Page 309 and 310: This study evaluated the feasibilit
Page 311 and 312: 1000000 100000 10000 9 1000 > 1 . T
Page 313 and 314: 100000 PIs 10000 E 1000 z 8 100 UJ
Page 315 and 316: 100000 10000 P 12 > 1000 10 1 � T
Page 317 and 318: THE EFFECT OF IONIZING Kvulnificus
Page 319 and 320: io Vulnificus: Past, Present, and F
Page 321 and 322: conce op on Vibrio vulnificus in 19
Page 323 and 324: LEVEL 4 L WA TEMPERATURE** TIME TO
Page 325: isregard include the education of o
Page 329 and 330: Survival rate of V: vuZnificus in o
Page 331 and 332: REFERENCES BAM. 1992. Bacteriologic
Page 333 and 334: 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
Page 343 and 344: Americans consume almost four pound
Page 345 and 346: pursuing such agreements and expect
Page 347 and 348: ABSTRACTS PROTECTION ACTIVPTIESOFTF
Page 349 and 350: 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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