4 °C - the National Sea Grant Library
4 °C - the National Sea Grant Library 4 °C - the National Sea Grant Library
oduction of a Sardine Substitute Jorge Macias, J. Kubaryk and E. Negrón de Bravo, University of Puerto Rico . . . . . . . . . . .334 A Seafoo Miriam Stuckey, FDA, Office of Seafoods . . . . . . , . . . . . . . . . . . . . . . . . . . . . . . . . . . , . . . . .338 Report on Food Protection Activities of the Pan American Health Organization Primo Arámbulo, III 1 and Claudio R. Ahneida 2, PAHO Regional Program Director 1 and PAHO Regional Advisor for Food Safety 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .343 FDA’s Regional Programs Sam Jones, Director, FDA San Juan District . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .343 Report on the Technical Cooperation Activities of the Pan American Health Organization on Ciguatera and Other Marine Toxins Claudio R. Almeida 1 and Primo Arámbulo, III 2, PAHO Regional Advisor for Food Safety 1 and PAHO Regional Program Director 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .344 Yeasts: Microorganisms with the Competitive Edge in Preserved Seafood Mildred Chaparro, University of Puerto Rico , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .345 Characteristics of Breaded Popcorn Shrimp Packaged in Modified Atmosphere Thermoformed Containers during Seven Months of Frozen Storage Keith W. Gates’, H.A.P. Thota 2, L. Moore 2, Y. W. Huang 1, S.R. Shetty 2, A.H. Parker 1, and T. Rogers’, University of Georgia’ and Rich-SeaPak Corporation 2 . . . . . . . . . . . . . . . . . .346 Storage Characteristics of Cryogenically and Blast Frozen Blue Crab Meat Held in Improved Packaging for Ten Months of Storage (Preliminary) Keith W. Gates’, R.H. Parker’, D.P. Green 2, Y.W. Huang 2, and L.R. Lovett 1 . . . . . . . . . . . .347 University of Georgia’ and North Carolina State University’ Biogenic Amines in Seafood Walter F. Staruszkiewicz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................. 347 Immunoanalysis of Histamine Michel Delaage, Immunotech, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 348 Per Capita Fish and Shellfish Consumption in Florida Chuck Adams and Bob Degner, University of Florida . . _.. . . . . . . . . . . . . . . . . . . . . . . . . . . .348 Analytical Methods to Ensure Seafood Safety and Seafood Quality Jim Hungerford and M.M. Wekell, FDA, Seafood Products Research Center . . . . . . . . . . . . .349 V
Application of Microplate Receptor Assays to the Detection of Biotoxins in Seafoods Frances M.Van Dolah G, J. Doucette and John S. Ramsdell, National Marine Fisheries Service-Charleston, SC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .349 Application of Cell-Based Assays for Detection of Ciguatoxins and Related Toxins Ronald L. Manger, L.S. Leja, S.Y. Lee, J.M. Hungerford and M.M. Wekell FDA, Seafood Products Research Center . . . . . . . . . . . . . . . . . . . . . . ...................350 Methods for the Determination of Ciguatoxins Robert W. Dickey 1 , R.L. Manger 2, M.A. Poli 3, F.M. Van Dolah 4, D.G. Baden 5 and S-M, Musser 6, FDA-Dauphin Island’, FDA-Bothell 2, USAMRID- Frederick 3, . . . . . . . . . . - .350 NMFS-Charleston 4, University of Miami 5 and FDA-Washington, DC 6 Oxygen-derived Free Radicals and Lipid Peroxidation as Potential Cellular hanismsInvolved in Ciguatera Fish Poisoning Jaime L. Matta, B. Jimenez and Tom Tosteson, University of Puerto Rico . . . . . . . . . . . ... ... . .35 1 Te Fish and Shellfish: Practicality, Technicality, and Reality Dan G. Baden , University of Miami . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . .352 Biotoxins: Prevention, Control and Seafood Monitoring Programs L. Parks, S. Guzman-Perez, R. Lopez-Garcia, S. Trujillo-Preciado and , Lousiana State University . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .353 You See is What You Get A. Payne and Sylvia N. Payne, Metropolitan Hospital, San Juan . . . . . . . . . . . . . . .354 al Aspects of Ciguatera Fish Poisoning in Puerto Rico V.Biaggi, Biaggi, Busquets y Mari Rocca, P.A. . . . . . . . . . . . . . . . . . . . . . . . . . . .._ .355 io vulnificus Research at the Gulf Coast Seafood Laboratory elo DePaola M.L. Motes and D.W. Cook, FDA - Dauphin Island, AL . . . , . . . . . . . . . . .355 Development of New Methods for the Detection of Pathogens in Oyster Tissues Arlin Toro 1, M. Resto 1, A.P. Dufour 2 and G.A. Toranzos 1, University of Puerto Rico 1 and Environmental Monitoring Systems Lab-U.S. EPA 2 . . . . . . . . . . . . _ . . . . _ . . . . . .356 HACCP & 3M Petrifilm Plates in the Seafood Industry Ivonne Ruiz, 3M Corporation ........................._........,._......356 Brettanomyces claussenii as a Contributor in Yellowfin Tuna Spoilage Clara M. Hernández University of PuertoRico ...... ..... .........................357 vi
- Page 4 and 5: TABLE OF CONTENTS PAPERS & ABSTRACT
- Page 6 and 7: Evaluation of On-board Handling Tec
- 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
oduction of a Sardine Substitute<br />
Jorge Macias, J. Kubaryk and E. Negrón de Bravo, University of Puerto Rico . . . . . . . . . . .334<br />
A <strong>Sea</strong>foo<br />
Miriam Stuckey, FDA, Office of <strong>Sea</strong>foods . . . . . . , . . . . . . . . . . . . . . . . . . . . . . . . . . . , . . . . .338<br />
Report on Food Protection Activities of <strong>the</strong> Pan American Health Organization<br />
Primo Arámbulo, III 1 and Claudio R. Ahneida 2, PAHO Regional Program<br />
Director 1 and PAHO Regional Advisor for Food Safety 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .343<br />
FDA’s Regional Programs<br />
Sam Jones, Director, FDA San Juan District . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .343<br />
Report on <strong>the</strong> Technical Cooperation Activities of <strong>the</strong> Pan American Health<br />
Organization on Ciguatera and O<strong>the</strong>r Marine Toxins<br />
Claudio R. Almeida 1 and Primo Arámbulo, III 2, PAHO Regional Advisor for Food<br />
Safety 1 and PAHO Regional Program Director 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .344<br />
Yeasts: Microorganisms with <strong>the</strong> Competitive Edge in Preserved <strong>Sea</strong>food<br />
Mildred Chaparro, University of Puerto Rico , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .345<br />
Characteristics of Breaded Popcorn Shrimp Packaged in Modified Atmosphere<br />
Thermoformed Containers during Seven Months of Frozen Storage<br />
Keith W. Gates’, H.A.P. Thota 2, L. Moore 2, Y. W. Huang 1, S.R. Shetty 2, A.H. Parker 1,<br />
and T. Rogers’, University of Georgia’ and Rich-<strong>Sea</strong>Pak Corporation 2 . . . . . . . . . . . . . . . . . .346<br />
Storage Characteristics of Cryogenically and Blast Frozen Blue Crab Meat Held<br />
in Improved Packaging for Ten Months of Storage (Preliminary)<br />
Keith W. Gates’, R.H. Parker’, D.P. Green 2, Y.W. Huang 2, and L.R. Lovett 1 . . . . . . . . . . . .347<br />
University of Georgia’ and North Carolina State University’<br />
Biogenic Amines in <strong>Sea</strong>food<br />
Walter F. Staruszkiewicz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................. 347<br />
Immunoanalysis of Histamine<br />
Michel Delaage, Immunotech, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 348<br />
Per Capita Fish and Shellfish Consumption in Florida<br />
Chuck Adams and Bob Degner, University of Florida . . _.. . . . . . . . . . . . . . . . . . . . . . . . . . . .348<br />
Analytical Methods to Ensure <strong>Sea</strong>food Safety and <strong>Sea</strong>food Quality<br />
Jim Hungerford and M.M. Wekell, FDA, <strong>Sea</strong>food Products Research Center . . . . . . . . . . . . .349<br />
V
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