Progress 05/01/02 to 06/30/07
Outputs
Vibrio bacteria in raw oysters can cause serious illness in immunocompromised consumers. Many processing methods were evaluated including Cobalt-60 and x-ray irradiation processing. Vibrio vulnificus was found to be eliminated completely with a 1 kGy applied dose of irradiation. Naturally incurred Vibrio vulnificus was reduced from 106 cfu/g in half shell oyster meat to nondetectable levels (<3 mpn/g oyster meat) at an x-ray exposure of 0.75 kGy and aerobic and psychrotropic spoilage bacteria were reduced by 2 - 3 logs (log 10) with an extension of shelf life of at least 1 week over untreated product. Aerobic and psychrotrophic spoilage bacteria in shucked oysters were reduced by 2-3 logs with a 12-15 day extension of shelf life. Chub Mackerel (Scomber japonicus) is an abundant and underutilized fish in the Gulf of Mexico. It has potential for production of mince-based products or surimi. The effect of various ozone treatments at varying time intervals were evaluated.
Results on composition, color and microbial quality of fish mince treated with an ozonizer include the following. Moisture content was higher (80%) in ozone washed mince than (77%) raw mince. The protein and fat contents were lower in ozone washed 60 minutes mince compared to raw mince (18% and 1.7% vs. 20% and 2.2%). The ash content was higher (2.3%) in raw mince than in ozone treated (.2%-.3%). The color of raw mince (Hunter color meter model CR10) L-value 30.1, a-value 3.4, and b-value of 6.1 vs L-value 48.8, a-value 1.1, and b-value of 11.8 for ozone washed mince of 40 minutes. Microbiological quality, growth of spoilage bacteria, was slightly reduced with ozone washed 40 minutes over the raw fish mince using Aerobic plate counts (APC) and Psychrotrophic plate counts (PPC). In order to increase the sale of Gulf oysters, a semi discriptive sensory language was developed to characterize Mississippi oysters and the flavor changes that occur following post harvest treatments designed
to eliminate Vibrio bacteria. Consumer evaluation of post harvest processed oysters were conducted in Mississippi, California and Massachusetts. In addition, shelf life studies of the three post harvest processed products were conducted (IQF, high hydrostatic pressure and hot water pasteurization. The consumer panel evaluating PHP acceptability, over 2 years of this project, was comprised of 528 people: male 408 and female 120; 73 % white, 4% black, 9% Hispanic, and 14 % Asian. The overall acceptability mean scores ranged from 7.1-7.4 for all processes and were not statistically different. No significant differences were found based on age, income, education, or gender. Panelists when asked if they would consume more raw oysters if free of bacterial pathogens, 76 % said yes. New product development using Gulf of Mexico oysters were researched with the development of an all oyster cookbook. Vibrio vulnificus treated with novel post harvest treatments such as ozone, ultra sound, and
organic acids were investigated. Results indicated that citric acid is more effective in vibrio remediation than mild ultra sound or ozone.
Impacts
X-ray processing is a safe and effective post harvest treatment method for vibrio remediation in oyster products. X-ray processing will increase the shelf life of shucked oysters by about 2 weeks. This will allow shuck processors to provide the public with a safer and more shelf stable product. X-ray processing of molluscan shellfish was approved by the USFDA in 2005 as a result of the many irradiation projects conducted by Mississippi State University Experimental Seafood Processing Laboratory in Pascagoula. Ozone treatment of undesirable fish mince will provide a consumer acceptable protein base for value added products.Post harvest treatment of raw oysters to eliminate the risk of vibrio illnesses, will have a positive impact on oyster consumption. Return of consumer confidence in half shell oysters has increased the demand, the market value and subsequently the harvest of half shell oysters. Already oyster consumption is on the increase: U.S. per capita oyster
consumption has increased from 0.20 lb in 1999 and 0.25 lb in 2000 and continues as consumers find new ways to cook and consume this commodity. Commercialization of underutilized Gulf of Mexico fish species will provide consumers with a healthier muscle food product. Fish mince can be substituted for ground beef or pork in a variety of recipes.
Publications
- Robertson, C.B., L.S. Andrews, D.L. Marshall, P. Coggins, M.W. Schilling, R. E. Martin and R. Collette. 2006. Effect of x-ray irradiation on reducing the risk of Listeriosis in Ready-To-Eat vacuum-packaged smoked mullet. J.Food Prot. Vol.69, No. 7:1561-1564.
- Kamadia, V.V., M.W. Schilling, D.L. Marshall , L.S. Andrews and Y.Yoon. 2006. Effect of cooking and packaging methods on consumer acceptability and shelf life of ready-to-eat Gulf brown shrimp.Institute of Food Technologist, Annual Conference, Orlando, June 2006.
- Y.Yoon, M.W. Schilling, L.S. Andrews and D.L. Marshall. 2006. Effects of an irradiation dose on the volatile compound profile and quality of Gulf brown shrimp. Institute of Food Technologist, Annual Conference, Orlando, June 2006.
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Progress 01/01/05 to 12/31/05
Outputs
Progress: There is a risk of illness from consumption of Vibrio bacteria contained in raw oyster products. Processing methods continue to be evaluated for their commercial application to eliminate this risk. This year our focus was to determine the effect of x-ray irradiation and dose needed to reduce Vibrio vulnificus to nondetectable levels in live raw oysters and to determine the effect of x-ray irradiation on shelf life of shucked oysters. Live in-shell and shucked oysters, with naturally incurred Vibrio vulnificus, were exposed to 0-3 kGy dose x-ray radiation to determine the response of V.vulnificus and aerobic spoilage bacteria to this process. Naturally incurred Vibrio vulnificus was reduced from 106 cfu/g in half shell oyster meat to nondetectable levels (<3 mpn/g oyster meat) at an x-ray exposure of 0.75 kGy and aerobic and psychrotropic spoilage bacteria were reduced by 2 - 3 logs (log 10) with an extension of shelf life of at least 1 week over untreated
product. Aerobic and psychrotrophic spoilage bacteria in shucked oysters were reduced by 2-3 logs with a 12-15 day extension of shelf life. Chub Mackerel (Scomber japonicus) is an abundant and underutilized fish in North America. It may have potential for production of mince-based products or surimi. The primary objective of this study was to evaluate the effects of ozone treatments at varying time intervals. We compared the composition, color and microbial quality of fish mince treated with an ozonizer. Moisture content was higher (80%) in ozone washed mince than (77%) raw mince. The protein and fat contents were lower in ozone washed 60 minutes mince compared to raw mince (18% and 1.7% vs. 20% and 2.2%). The ash content was higher (2.3%) in raw mince than in ozone treated (.2%-.3%). The color of raw mince (Hunter color meter model CR10) L-value 30.1, a-value 3.4, and b-value of 6.1 vs L-value 48.8, a-value 1.1, and b-value of 11.8 for ozone washed mince of 40 minutes.
Microbiological quality, growth of spoilage bacteria, was slightly reduced with ozone washed 40 minutes over the raw fish mince using Aerobic plate counts (APC) and Psychrotrophic plate counts (PPC). Studies will continue on the effect of pH and ozone on fish mince to lighten color to improve consumer acceptability. In order to increase the sale of Gulf oysters, a semi discriptive sensory language was developed to characterize Mississippi oysters and the flavor changes that occur following post harvest treatments designed to eliminate Vibrio bacteria.
Impacts
X-ray processing is a safe and effective post harvest treatment method for vibrio remediation in oyster products. X-ray processing will increase the shelf life of shucked oysters by about 2 weeks. This will allow shuck processors to provide the public with a safer and more shelf stable product. X-ray processing of molluscan shellfish was approved by the USFDA in 2005 as a result of the many irradiation projects conducted by Mississippi State University Experimental Seafood Processing Laboratory in Pascagoula. Ozone treatment of undesirable fish mince will provide a consumer acceptable protein base for value added products.
Publications
- Abstracts Hattaway, M.P., P.C. Coggins, and L.S. Andrews. 2005. Development of a Semi-Descriptive language for Mississippi Gulf Oysters (Crassostrea virginica). Bood of Abstracts (On-line). Institute of Food Technologists Annual Conference, July.
- Andrews, L.S. and B. Posadas. 2005. Oyster X-ray Irradiation: Vibrio vulnificus Response and Consumer Difference TestingBook of Abstracts Atlantic Fisheries/Seafood Science and Technolgy Conference. Nov.
- DeBlanc, S. and L.S. Andrews. 2005. Effect of Ozone on the Quality of Minced Chub Mackerel. Mississippi Academy of Sciences Feb.
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Progress 01/01/04 to 12/30/04
Outputs
Reduction of Vibrio vulnificus continues to be an issue with oyster processing. The Interstate Shellfish Sanitation Conference has mandated a 40% reduction in illnesses related to this pathogen by 2005. Research on post harvest oyster processes and education of consumers to the availability of these safer products has been a major focus for 2004. Consumer evaluation of post harvest processed oysters were conducted in Mississippi, California and Massachusetts. In addition, shelf life studies of the three post harvest processed products were conducted. On each of two harvest dates, two cases of 100 oysters each pasteurized and hydrostatic pressure processed oysters were stored at 3-4 C for up to 21 days. Two cases of 120 frozen, IQF, oysters were stored for up to six months at minus 20 C. The consumer panel evaluating PHP acceptability, over 2 years of this project, was comprised of 528 people: male 408 and female 120; 73 % white, 4% black, 9% Hispanic, and 14 % Asian.
The overall acceptability mean scores ranged from 7.1-7.4 for all processes and were not statistically different. No significant differences were found based on age, income, education, or gender. Panelists when asked if they would consume more raw oysters if free of bacterial pathogens, 76 % said yes. New product development using Gulf of Mexico oysters were researched with the development of an all oyster cookbook. Two species of underutilized Gulf of Mexico fish were analyzed for their suitability and consumer acceptability for value added seafood products. Chub mackerel (Scomber japonicus) and hard head catfish (Arius felis) minces were prepared by washing raw mince at varying pH. Previous results showed that Chub mackerel mince is high in protein and low in fat content and has potential for production of mince-based value added products. In this study, we treated the fish mince with up to 60 min with ozone at fish pH of 5.8 and found that there was no effect on color. Fish mince
cakes and flavored sausages were prepared for consumer acceptability. Consumer volunteers were recruited from local festivals in South Mississippi. Consumer acceptability of fish mince cakes and sausages has been very favorable (7.4-7.8 acceptability for mackerel and catfish, respectively). Studies will continue on the effect of pH and ozone on fish during varying harvesting seasons. Chitosan is purported to have many potential uses including food preservation. Limited information is available on the ability of chitosan to enhance the keeping quality of fish fillets. The objective of this study was to determine shelf life of catfish fillets dipped in organic acid solutions with/without added chitosan. Chitosan added dips did not provide additional shelf-life over the organic acids alone. Results of this study indicated that organic acids with or without chitosan have good preservation ability for fresh catfish fillets stored on ice. Studies will continue on the use of chitosan as a
microbial inhibitor.
Impacts
Post harvest treatment of raw oysters to eliminate the risk of vibrio illnesses, will have a positive impact on oyster consumption. Return of consumer confidence in half shell oysters has increased the demand, the market value and subsequently the harvest of half shell oysters. Already oyster consumption is on the increase: U.S. per capita oyster consumption has increased from 0.20 lb in 1999 and 0.25 lb in 2000 and continues as consumers find new ways to cook and consume this commodity. Commercialization of underutilized Gulf of Mexico fish species will provide consumers with a healthier muscle food product. Fish mince can be substituted for ground beef or pork in a variety of recipes.
Publications
- Andrews, L.S. 2004. Strategies to control vibrios in shellfish. J. Food Protection Trends. 24(2):70-77.
- Andrews, L.S. and S. DeBlanc. 2004. Consumer Acceptance of Post Harvest Processed Oysters. Book of Abstracts,Annual Meeting of IFT. July 13. Las Vegas, NV.
- Hattaway, M., P.C.Coggins, L.S. Andrews, 2004. Development of a Descriptive Language for Gulf Oysters. Book of Abstracts, Annual Meeting of IFT. July 13. Las Vegas, NV.
- DeBlanc, S. and L.S. Andrews. 2004. Consumer Response to Fish Mince Products. Book of Abstracts, Sixty Eighth Annual Meeting Mississippi Academy of Sciences. Biloxi, MS.
- Tennyson, J.M., L.S. Andrews, R.S. Winters. 2004. Finfish. Book Chapter on Species of Meat Animals in Encyclopedia of Meat Sciences. Elsevier Ltd. Pp.1309-1316.
- Posadas, R.A., Andrews, L.S. and Coggins,.P.C. 2004. Oyster Recipes. Published by the Mississippi Department of Marine Resources.
- Andrews, L.S. 2004. Oyster Market Research, Product Development, Evaluation, Promotion and Consumer Education for the Gulf of Mexico Oyster Industry Annual Report.
- Andrews, L.S. , B. Posadas and S. DeBlanc. 2004. Consumer Acceptance of Post Harvest Processed Oysters. Annual Meeting of Institute of Food Technologists. July 13. Las Vegas, NV.
- Hattaway, M., P.C.Coggins, L.S. Andrews, 2004. Development of a Descriptive Language for Gulf Oysters. Annual Meeting of Institute of Food Technologists. July 13. Las Vegas, NV.
- DeBlanc, S. and L.S. Andrews. 2004. Consumer Response to Fish Mince Products. Sixty Eighth Annual Meeting Mississippi Academy of Sciences. Biloxi, MS.
- Andrews, L.S. and B. Posadas. 2004. Consumer Acceptance and Vibrio Response to Oyster Irradiation. Conference on Food Irradiation. Texas A&M. March 30 to April 2.
- Andrews, L.S. and S. DeBlanc. 2004. Consumer Acceptance of Post Harvest Processed Oysters. Annual Meeting of IFT. July 13. Las Vegas, NV.
- Hattaway, M., P.C.Coggins, L.S. Andrews, 2004. Development of a Descriptive Language for Gulf Oysters. Annual Meeting of IFT. July 13. Las Vegas, NV.
- Andrews, L.S. 2004. Oyster Sensory Evaluation. Meeting of Oyster Sensory Consortium, Feb. Gainesville, FL.
- Andrews, L.S. 2004. Consumer Acceptability of Post Harvest Processed and Value Added Oysters, Year 2. GSAARC. July, New Orleans, LA.
- Andrews, L.S. 2004. Best Practices for Safe/Good Quality Shellfish: Crustaceans. Workshop on Best Practices for Safe and High Quality Aquaculture Products. Phoenix, AZ.
- Andrews, L.S. 2004. Best Practices for Safe/Good Quality Shellfish: Molluscs. Workshop on Best Practices for Safe and High Quality Aquaculture Products. Phoenix, AZ
- Andrews, L.S. 2004. Best Practices for Processing Plant Security. Workshop on Best Practices for Safe and High Quality Aquaculture Products. Phoenix, AZ
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Progress 01/01/03 to 12/31/03
Outputs
Traditional raw oyster consumption assumes the oyster must be eaten alive. Most oyster consumers assume that eating dead processed oysters must not be safe or tasty. In order to overcome consumers preconceived ideas regarding the safety and tastiness of post harvest processed oysters, they must be educated about the improved safety of PHP oysters and introduced to the products for their own sensory evaluation and degree of acceptability. The objectives of this study were four fold: 1) Determine consumer acceptability of three PHP products; 2) Statistically determine if consumer panelist demographics influenced the acceptability of the PHP products; 3) Determine if consumers would purchase more oysters based on their perception of safety; and 4) Determine consumer acceptability of oyster value-added products, and willingness to purchase these products. Mississippi oysters were harvested and post harvest processed by the following three methods: IQF,
pasteurization(PST),or hydrostatic pressurization (HPP). Consumer panels were conducted in South and Central Mississippi. The consumer panel evaluating PHP acceptability was comprised of 254 people: Male 182-Female 72; 96 % white with varied income level. Panel members ages were between 18 and over 60; most had attended some college; 76 % were from the Southeastern; and 71 % consumed oysters less than once a month. The overall mean acceptability scores were statistically similar and in the acceptable to highly acceptable range (7.2-7.8). No significant differences were found based on age, income, education, or gender. More importantly, panelists when asked if they would consume more raw oysters if free of bacterial pathogens, 75.3 % said yes. Consumer acceptance of value-added oyster products was surveyed. Consumer volunteers evaluated smoked oysters (packed in water) and a smoked oyster cheese spread. On a scale of 0-10, the mean acceptability scores were 7.98 for smoked oysters and
7.11 for smoked oyster cheese spread. Consumers (77%) said they would purchase both products if available on the market. Two species of underutilized Gulf of Mexico fish were analyzed for their suitability and consumer acceptability for value added seafood products. Chub mackerel (Scomber japonicus) and hard head catfish (Arius felis) minces were prepared by washing raw mince at varying pH. Previous results showed that Chub mackerel mince is high in protein and low in fat content and has potential for production of raw surimi or mince-based value added products. In this study we found that increasing pH from 6.5 to 8.5 had a positive effect on mince color value of L (44 to 48). Fish mince cakes were prepared for consumer acceptability. Consumer volunteers were recruited from local festivals in South Mississippi. Consumer acceptability of fish mince cakes has been very favorable (7.4-7.8 acceptability for mackerel and catfish, respectively). Studies will continue on the effect of pH
and ozone on fish during varying harvesting seasons
Impacts
Post harvest treatment of raw oysters to eliminate the risk of vibrio illnesses, will have a positive impact on oyster consumption. Return of consumer confidence in half shell oysters will increase the demand and subsequently the harvest of half shell oysters. Already oyster consumption is on the increase: U.S. per capita oyster consumption has increased from 0.20 lb in 1999 and 0.25 lb in 2000. Commercialization of underutilized Gulf of Mexico fish species will provide the fishing industry with an economic boost and provide new jobs and/or year round jobs for fisherman.
Publications
- Andrews,L.S., S. DeBlanc, C.D. Veal, and D.L. Park. 2003. Response of Vibrio parahaemolyticus 03:K6 to hot water/cold shock pasteurization process. J.Food Additives and Contaminants, Vol.20(4):331-334.
- Andrews, L. S. 2003. Ionizing Radiation of Seafood. Chapter 10 in Food Irradiation. CRC Press.
- Andrews, L. S. 2003. Consumer Acceptability of Post Harvest Processed and Value Added Oysters. Proceedings of 27th Annual Conference of Seafood Science & Technology Society of the Americas.
- Posadas, B., L. S. Andrews, D. Burrage. 2003. Consumer Preferences and Attitudes Toward Irradiated Oysters. Proceedings of 27th Annual Conference of Seafood Science & Technology Society of the Americas.
- DeBlanc, S. and L.S. Andrews. 2003. Effect of pH on Fish Mince Quality and Consumer Response to Value Added Fish Mince Products. Seafood Science & Technology Society of the Americas, Biloxi, MS.
- Andrews, L.S. and S. DeBlanc. 2003. Response of Vibrio vulnificus and V. parahaemolyticus 03:K6 to hot water/cold shock pasteurization process. Proceedings of the Sixty-seventh Annual Meeting Mississippi Academy of Sciences. Hattiesburg, MS.
- Tesvich, J.T., P. Fahey, L.S. Andrews. 2003. History of the Development, Commercialization and Successful Marketing of the First HACCP-Based Post Harvest Process for Remediation of Vibrio sp. In Raw Oysters, The AmeriPure Process. National Shellfisheries Association Meeting. New Orleans, LA.
- Andrews, L.S. and S. DeBlanc. 2003. Response of Vibrio vulnificus and V. parahaemolyticus 03:K6 to hot water/cold shock pasteurization process. National Shellfisheries Association Meeting. New Orleans, LA.
- Posadas, B. C. and L. S. Andrews. 2003. Consumer Preferences and Attitudes Toward Irradiated Oysters. Paper presented at the 95th Annual Meeting of the National Shellfisheries Association, Double Tree Hotel, New Orleans.
- Andrews, L. S. 2003. Irradiated Foods: Where are we? Association of Food and Drug Officials Annual Education Conference. Chicago, IL.
- Jones, S.T., C. Wang, L. S. Andrews, P. Khosravi. 2003. Antibiotic-Resistant Enterococcus species in Shellfish. 123rd American Society for Microbiology Annual Meeting.
- Posadas, B., L. S. Andrews, D. Burrage. 2003. Consumer Preferences and Attitudes Toward Irradiated Oysters. Institute of Food Technologists Annual Conference. Chicago, IL.
- Borazjani, A., L. S. Andrews, C.D. Veal. 2003. Physical characteristics of minced Chub mackerel as affected by pH. Institute of Food Technologists Annual Conference. Chicago, IL.
- Hu,X, P. Mallikarjunan, J. Koo, L.S. Andrews, and M. Jahncke. 2003. Comparison of kinetics on high pressure and irradiation inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in buffer solution and whole oysters. Institute of Food Technologists Annual Conference. Chicago, IL.
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Progress 01/01/02 to 12/31/02
Outputs
Pathogenic strains of Vibrio (Vibrio vulnificus and V. parahaemolyticus), although natural inhabitants of estuarine and ocean environments, can cause serious illness and death in susceptible persons when consumed along with raw half-shell oysters. The effect of several post harvest treatments on these pathogens was studied. Effective irradiation doses (Cobalt-60) were determined to be 1.0-1.5 kGy for pathogenic strains. Irradiated oysters could not be differentiated from control oysters by consumer triangle "difference" testing. Oysters, containing inoculated Vibrio parahaemolyticus 03:K6 (log-6), processed by hot water pasteurization followed by cold shock, were void of pathogens when internal oyster temperature achieved >50 C for at least 9 minutes. Vibrio vulnificus treated with novel post harvest treatments such as ozone, ultra sound, and organic acids are still under investigation. Preliminary results indicate that citric acid is more effective in vibrio
remediation than mild ultra sound or ozone. Methods for determining biogenic amines, developing during seafood spoilage, are being developed by HPLC methods. Chub mackerel (Scomber japonicus) is an abundant and underutilized fish in North America. It may have potential for production of mince-based products or surimi. Evaluation of the seasonal differences (year 1) in quality of minced mackerel was accomplished. We compared the composition, color, and texture of mince samples prepared from chub mackerels harvested in fall, winter, spring, and summer. Moisture content was higher (87%) in minced samples from spring harvest than those from other harvests (75-81%). The protein and fat contents was lower in minced samples from spring than those from other seasons (11.3 and 0.88% vs. 18.5 and 1.39%, respectively). The ash content was higher in winter and fall samples than in those of spring and summer harvests. The fall minced samples had lighter color than those from other seasons. The
winter minced samples were slightly tougher in texture than those of other seasons. These data indicate that seasonal variations in quality of minced Chub mackerel need to be considered in production of mince-based products. Suitability of mackerel mince for surimi is questionable unless color can be improved.
Impacts
Post harvest treatment of raw oysters to eliminate the risk of vibrio illnesses, will have a positive impact on oyster consumption. Return of consumer confidence in half shell oysters will increase the demand and subsequently the harvest of half shell oysters. Already oyster consumption is on the increase: U.S. per capita oyster consumption has increased from 0.20 lb in 1999 and 0.25 lb in 2000. Commercialization of underutilized Gulf of Mexico fish species will provide the fishing industry with an economic boost and provide new jobs and/or year round jobs for fisherman.
Publications
- Andrews, L.S., B. D. Posadas, M.Jahncke. 2002. Oyster irradiation: pathogenic Vibrio response and consumer difference testing. Proceeding sixth Joint Meeting, Seafood Science & Technology Society of the Americas and Atlantic Fisheries Technology Society. Orlando October 9-11.
- Posadas, B. and L.S. Andrews. 2002. Consumer preferences and attitudes toward irradiated oysters at the Boston International Seafood Show. Proceeding sixth Joint Meeting, Seafood Science & Technology Society of the Americas and Atlantic Fisheries Technology Society. Orlando October 9-11.
- Borazjani,A. L.S. Andrews and C.D. Veal. 2002. Seasonal variations of washed minced chub Mackerel (Composition, Color, Texture). Proceedings of sixth Joint Meeting, Seafood Science & Technology Society of the Americas and Atlantic Fisheries Technology Society. Orlando October 9-11.
- Abstracts: Andrews, L.S. and S. DeBlanc. 2002. Gamma irradiation processing to reduce the risk of vibrio infections from raw oysters. Sixty-sixth Annual Meeting Mississippi Academy of Sciences. Biloxi, MS. Feb. 2002.
- Andrews, L.S., M. Jahncke,K. Mallikarjunan and C.D. Veal. 2002. Gamma irradiation processing to reduce the risk of vibrio infections from raw oysters. Seafood Technology Division, Instititute of Food Technologists. 2002 IFT Annual Meeting, Anaheim, Ca. June.
- Boirazjani, A., L.S. Andrews and C.D. Veal. 2002. Novel nonthermal methods to reduce Vibrio vulnificus in raw oysters. Seafood Technology Division, Instititute of Food Technologists. 2002 IFT Annual Meeting, Anaheim, Ca. June.
- Andrews, L.S. 2002. Processing strategies to reduce Vibrios in raw oysters. Symposium on Current Issues In Seafood Safety. International Association for Food Protection. IAFP 2002, San Diego, Ca. June 3-July3.
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