Goal 4: Seafood Safety: Improve the Product Quality and Safety of Florida’s Seafood Products

4.1 The goal of this work is to define genetic elements that regulate the on/off switching involved in the phase variation from virulent to avirulent forms of V. vulnificus. Preliminary data have identified phase variable genes within the capsular polysaccharide (CPS) operon, and these mechanisms and others will be investigated for application to intervention strategies to reduce risk of oyster consumption and also for virulence-specific gene probes and/or molecular typing. (Wright : R/LR-Q-27)

4.2 A historical change is occurring in the production and marketing of oyster products due to federal mandates for alternative processing methods and changes on pubic perceptions and preferences. Specifically, the mandate for PHT will influence the sensory attributes of the traditional oyster products. Concurrently, public confidence is growing weaker concerning the safety of raw oysters and buyers are using more scrutiny in selection of raw oysters. Four university Sea Grant programs (UF, LSU, MSU, OSU) will collaborate in the development of a non-biased, scientific based sensory description analysis (DA) or profile description of raw oysters that provides the necessary product descriptors (lexicons), reference standards, vocabulary and intensity scales for a complete product characterization (PC) program. (2008) (Otwell : R/LR-Q-28)

4.3 In 2003, the Gulf of Mexico region produced 72 percent of the national oyster harvest (29.2 million pounds of meat), totaling $74.16 million. One factor negatively affecting the Gulf oyster industry is the pathogen Vibrio vulnificus. Consumption of this pathogen by healthy individuals may result in ephemeral illness, but for individuals considered “at-risk” (i.e., those with compromised immune systems, diabetes or liver disease), V. vulnificus infections can result in a >50% mortality rate. The objectives of this research are to: 1) Conduct market segmentation studies to determine oyster consumer groupings and their demographic and oyster eating preferences to better direct educational and marketing efforts to reach the general and at-risk oyster consuming population; 2) utilize the results of the consumer segmentation research in complementary educational campaign targeting the general oyster consumer to increase awareness of VAP and PHP oyster products and the risk of V. vulnificus; 3) disseminate results of the consumer segmentation analysis to the Gulf oyster industry and other interested parties to allow them to assess the market/business potential of PHP and VAP oyster products in underdeveloped and new oyster consuming markets; and 4) disseminate results of a concurrent oyster sensory research program during educational efforts to allow oyster consumers and interested parties to identify and connect with the inherent flavor differences between oysters. (2008) (Jamison : R/LR-Q-29)

4.4 The FDA recently mandated validation and verification protocols for oysters that quantify V. vulnificus before and after treatment. However, standard assays are time-consuming, labor intensive, expensive, and unreliable. Direct comparison of quantitative PCR (QPCR) assays to standard methods is needed to establish the most effective approach for the seafood industry to address the validation and verification of PHP for reduction of V. vulnificus in oysters. Research will provide experimental analysis and field-testing of improved QPCR methods designed to provide the seafood industry with more accessible, practical, and cost-effective analysis of V. vulnificus in PHP oysters. (2008) (Wright /Rodrick : R/LR-Q-30)

4.5 Science-based direction, that supports and augments current research directed at developing and implementing educational and outreach programs, is needed to better inform consumers of the potential risks associated with Vibrio vulnificus. Researchers will develop methodology and determine consumer behavior toward seafood safety information across different media sources. Consumer responses will be measured and their relative impact on consumer behavior quantified. (2008) (Morgan /Huth /Martin : R/LR-E-19-PD)

4.6 The possibility, extent and quantification of “color enhancement” data using carbon monoxide is non-existent. Computer machine vision, electronic nose, microbial analysis, and sensory panel tests will be conducted to generate a complete data set regarding possible “color enhancement” of various fish. This type of data is needed to give regulatory agencies a scientific basis for decision making, and to guide the industry to develop effective CO treatment methodologies without the potential pitfalls and disadvantages of this technology. (2008) (Balaban /Kristinsson /Otwell : R/LR-Q-31)

4.7 Continue work with Steve Otwell (FSG Seafood Specialist) on USDA CREES Grants to develop and certify post-harvest processing techniques to reduce that number of Vibrio vulnificus bacteria to non-detectable levels in Post-Harvest-Processed oysters. (Mahan )

4.8 Work with Steve Otwell (FSG Seafood Specialist) to provide technical assistance to Florida’s oyster industry as it works to develop management strategies to address concerns that the US Food & Drug Administration and the Interstate Shellfish Sanitation Conference have about Vibrio parahaemolyticus and reducing the number of illnesses caused by this bacteria. (Mahan )

4.9 Attend the 2007 Interstate Shellfish Sanitation Conference’s Biennial Meeting in Albuquerque, New Mexico. (Mahan )

4.10 Work with Steve Otwell (FSG Seafood Specialist) to plan, organize, and teach the first “ Oyster School” to target major oyster retailers in the US to teach them about oyster safety, product forms, Post-Harvest Processing, storage, and marketing. (Mahan )

4.11 Continue membership in the Interstate Shellfish Sanitation Conference and continue to work on assigned committees to address state and national shellfish issues. Current committee assignments are; Vibrio Education Subcommittee, Education Committee, and Biotoxin Committee. (Mahan )

4.12 Continue work on the FL Department of Agriculture and Consumer Service’s Vibrio vulnificus Illness Reduction Workgroup. (Mahan )

4.13 Provide one-on-one consultations to individuals and small groups of processors, harvesters and retailers about seafood safety issues and topics. (Mahan )

4.14 Conduct second Annual “ Certification School” for Cooked Shrimp Processors in Feb 2007 in conjunction with the Laitram Equipment Corp ( New Orleans) for domestic and other processing operation about the work cooking both warm and cold water species. (Otwell)

4.15 Initiate First Annual “ Shrimp Product Development School” in conjunction with the National Shrimp Industry Association in Orlando, April 2007. (Otwell)

4.16 Conduct annual International Shrimp School. (Otwell)

4.17 Update and maintain inventory for all seafood HACCP education materials in support of four nationwide HACCP and AFDO training workshops. (Otwell)

4.19 Direct and maintain the National Seafood HACCP Alliance for Seafood Safety and Education.

4.20 Plan and conduct a series of Seafood HACCP Update sessions about the nation to orient trainers and users per new regulatory mandates and changes in HACCP requirements. (Otwell )

4.21 Continue in leadership and advisory positions with number of seafood technology organizations. (Otwell )

4.21.1 Seafood Science and Technology Society (SST) of the America’s, Executive Director.

4.21.2 U.S. Representative on the Board of Directors for the International Association of Fish Inspectors (IAFI) – convene in Ireland in 2007.

4.21.3 U.S. Advisory Representative to the European ‘Seafood Plus’ organization involving every European nation collaborating in various aspects of seafood safety and quality research.

4.22 Determine ways to advance the use of post-harvest treatments (PHT) for production of safer Florida oysters for raw consumption. Coordinator for current USDA Special Research Projects extending into 2009. Work includes assessing use of special freezing techniques at industry-based lab for analytical certification for product safety based in Apalachicola, Florida. (Otwell )

4.23 Continue to participate in the development of a “Mark of Quality” program for the U.S. domestic shrimp industry. Work in collaboration with Sea Grant staff at TXAM, LSU, MSU, UGA, Clemson and NCSU. (Otwell )

4.24 Conduct seafood workshops and seminars at local seafood festivals and boat shows. (Sweat )

4.25 Continue recreational scallop restoration program. (Sweat )

.26 Promote Seafood Safety tips and science for clientele. (Verlinde)