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Dvalue=O.S9kGy 3.8 a’, 3.6 . 3.4 0 0.2 0.4 0.6 0.8 Inadiatic4ldose (kGy) F: irr. u 5 Survival Curve of Listeria monocytogenes 8 6 - 5 - I - ,_,, .,.. . ...” 0’ ’ I 1 0 7 14 stonge Th NY) 0.125 kGy .:$ 0.25 kGy 0.5 kGy 0.75 kGy 1.0 kGy 1.5 kGy 2.0 kGy - Fig. 6 Effect of Ice Storage and Irradiation on L. monocytogenes
Sequential dilutions were made by the same procedures as in the standard plate count. For each dilution to be plated, a 0.1 mL of sample suspension was aseptically distributed onto three plates of Baird-Parker agar surface and was spread evenly by using sterile hockey sticks. After the inoculum was absorbed by the medium, the plates were inverted and incubated at 35° C for 48 hours. The plates containing 25 - 250 colonies with the typical appearance of S. aureus were counted. Colonies of S. aureus were circular, smooth, convex, moist, 2-3 mm in diameter on uncrowded plates, gray to jet-black, frequently with light-colored (off-white) margin, surrounded by an opaque zone and frequently with an outer clear zone (Bennet, 1984). Colonies with a negative coagulase test reaction were subtracted from the initial colony count. Results and Discussions S. aureus was quite sensitive to gamma irradiation. The D value of this organism was found to be 0.16 kGy. The large initial population of this organisms indicated that the raw crabmeat was contaminated probably by improper handling and hand picking. However, due to its irradiation sensitivity, the total population was eliminated by 0.75 kGy of gamma irradiation. During ice storage, the log number of CFU/g of untreated sample increased and the log number of CFU/g of irradiated sample decreased, indicating that low dose gamma irradiation is very effective in destroying or injuring S. aureus. The results of the effect of gamma irradiation and storage time on the survival of S. aureus are given in Table 4, Figure 7 and 8. Table 4. The effect of gamma irradiation and ice storage on S. aureus Day Control 0.125 0.25 0.5 0.75 1.0 1.5 2 kGy kGy kGy kGy kGy kGy kGy 0 5.7 4.3 3.2 NC 0 0 0 0 7 6.1 4.2 3.1 0 0 0 0 0 14 6.7 4.7 4.5 0 0 0 0 0 NC: Not countable, the number of CFU from the maximum dilution < 25 in one plate.
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TABLE OF CONTENTS PAPERS & ABSTRACT
Page 6 and 7:
Evaluation of On-board Handling Tec
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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 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
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 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
Page 80 and 81: AUTOMATED OHMIC THAWING OF SHRIMP B
Page 82 and 83: A computer program was developed in
Page 84 and 85: RESULTS AND DISCUSSION The computer
Page 86 and 87: 78 Quadrant 1 0 20 40 60 80 100 Tim
Page 88 and 89: FUTURE WORK The ohmic system perfor
Page 90 and 91: Using Edible Film to Improve Smoked
Page 92 and 93: LOG CFU / Sq cm 0 3 6 9 12, 15 18 2
Page 94 and 95: FIG-l.5 AE SMOKE LOG CFU / Sq cm FI
Page 96 and 97: FIG-2.1 PSYCHRQT SMOKE LOG CFU / Sq
Page 98 and 99: For samples stored at l0°C, no sig
Page 100 and 101: (3) 10 oz copolymer polyethylene ca
Page 102 and 103: Total Volatile Base Components of P
Page 104 and 105: Log Anaerobic Plate Counts of Packa
Page 106 and 107: 0, 600 500 - :: 7 400 - 2 z 300 - k
Page 108 and 109: Log Aerobic Plate Counts of Package
Page 110 and 111: The variables that correlated well
Page 112 and 113: 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
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Table 3. Percentage of panelists wh
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Table 5. Percent response of paneli
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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
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TBble 1 _ Yield of surimi made from
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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
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BRETTANBMYCES CL-4 USSENII AS A CON
Page 363 and 364:
USE OF ANTI ANTS IN FRESH AND FROZE
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INTERNATIONAL ASPECTS FOR HACCP E.
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