Progress 08/15/07 to 08/14/08
Outputs
OUTPUTS: Adjustments to the immersion nitrogen tunnel were made to achieve a reduction on the number of rejected product after freezing. It was determined that the initial segment of the freezing tunnel needed to be set at higher temperature to start conditioning (tempering) to prevent or reduce the cracking of the meat or the discoloration. As a result of the project, several dehydrated / powder products were presented to the industry as an option to utilize the by-products of the freezing process (broken, dehydrated, discolored). Seasonality and salt levels of the oysters were evaluated and concluded that low salinity and winter oysters make for the best raw material for the Ultra-freezing process. Multiple protocols of freezing in a blast freezer were tested including several product forms. It was determined that blast freezing was able to reduce the vibrio population by at least 3.54 logs in half shell product as well as in whole oysters. The project and project administrators have played an active role as committee members in the Interstate Shellfish Sanitation Conference to define the necessary steps to validate and verify the effectiveness of these Post-Harvest processes. The UF Oyster Industry Laboratory has adopted Real-Time PCR as the routine analytical methodology but continues to conduct NSSP / FDA official vibrio methodology. Project staff has also been directly involved in the process of formalizing the approval of the rapid methodology (Real-Time PCR) as an official analytical methodology to validate and verify these Post-Harvest-Processes. PARTICIPANTS: All project investigators and staff, two graduate students, industry representatives, federal and state (FL Department of Agriculture and Consumer Services) regulatory agency. TARGET AUDIENCES: Seafood industry about the Gulf of Mexico and Federal and State regulatory agencies. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The project has made it possible for several industry members in Florida (Leavins Seafood and Webb Seaffood) to develop, establish and run PHP plants and has helped in the dissemination of information to increase buyer's awareness and potential clients.
Publications
- No publications reported this period
|
Progress 08/15/05 to 08/14/08
Outputs
OUTPUTS: Several studies were conducted to resolve quality problems related to oysters processed in nitrogen immersion tunnels as the new PHP option. Trials investigated environmental factors, oyster salt content, harvest water temperatures (seasonality) and geographical location to determine the effect each on the percent defect in the final product. Salt content had the highest impact in preventing freeze fracturing of the oyster meats. In addition, the level of nitrogen in the chamber and the contact time were crucial to prevent meats detaching from the frozen shells. Alternative uses for the defected oyster meats included dried oyster powder, oyster pieces and flavor enhancers for soup stocks. Developments with blast freezing remained the least cost PHP option for reducing the Vibrio vulnificus load especially when the initial numbers are high. Performance of the least cost PHP option was improved when combined with applications of mild heat (heat-shock) followed with the blast freezing. Graduate research projects initiated engineered modeling for predictable pathogen lethality with freezing of oysters. Field research established the Franklin County Oyster Industry Lab (Oyster Lab) in Apalachicola, Florida to assist in the process or equipment validations as well as to evaluate other related parameters in the processing operations such as water quality that could influence the finished product quality and safety. The Oyster lab refined applications of the official and new rapid analytical techniques to assure an accurate and quick turn-around on all samples. The Oyster lab and the project personnel have developed a verification protocol that exceeds the federal National Shellfish Sanitation Program's recommendations. The stricter verification protocol was develop in conjunction with the industry members to satisfy not only the regulatory requirements but also the industry buyers that required a guarantee that their products have non-detectable levels of Vibrio at all time. This verification protocol will allow each PHP processor to document, on a weekly basis, that their system is working and will generate a certificate that could be forwarded to any buyer that request documentation. The oyster lab has been equipped with Cephied Real-Time PCR as well as with the latest BAX Real-time PCR. The lab director is fully trainied in both equipments and procedures. These rapid techniques allows the lab to conduct a larger number of samples in the same amount of time as the official laboratory protocol. Likewise, this research generated enough data to petition the ISSC to recognize and validate Cepheid PCR as an official methodology for vibrio vulnificus detection and will help in the submition to validate BAX to the ISSC. The Oyster industry lab has been involved in the development of lab evaluation protocols and has become one of the few FDA certified analytical labs for PHP shellfish evaluation. PARTICIPANTS: ISSC, FL Department of Agriculture, U.S. FDA - CFSAN, Apalachicola Bay Seafood Workers association, Leavins Seafood, Webb Seafood, Buddy Ward and Sons Seafood, others. TARGET AUDIENCES: Federal and State seafood regulatory agencies, Gulf of Mexico shellfish harvesters and processors. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The project was able to obtain official recognition of Cepheid Real time PCR as an analytical protocol for Vv in shellfish. Also was able to establish a fully equipped industry laboratory that is recognized and certified by FDA and the State of Florida.
Publications
- No publications reported this period
|
Progress 08/15/06 to 08/14/07
Outputs
OUTPUTS: Several studies were conducted to resolve quality problems related to oysters processed in nitrogen immersion tunnels as the new PHP option. Trials investigated environmental factors, oyster salt content, harvest water temperatures (seasonality) and geographical location to determine the effect each on the percent defect in the final product. Salt content had the highest impact in preventing freeze fracturing of the oyster meats. In addition, the level of nitrogen in the chamber and the contact time were crucial to prevent meats detaching from the frozen shells. Alternative uses for the defected oyster meats included dried oyster powder, oyster pieces and flavor enhancers for soup stocks. Developments with blast freezing remained the least cost PHP option for reducing the Vibrio vulnificus load especially when the initial numbers are high. Performance of the least cost PHP option was improved when combined with applications of mild heat (heat-shock) followed with the blast
freezing. Graduate research projects initiated engineered modeling for predictable pathogen lethality with freezing of oysters. Field research established the Franklin County Oyster Industry Lab (Oyster Lab) in Apalachicola, Florida to assist in the process or equipment validations as well as to evaluate other related parameters in the processing operations such as water quality that could influence the finished product quality and safety. The Oyster lab refined applications of the official and rapid analytical techniques to assure an accurate and quick turn-around on all samples. The Oyster lab and the project personnel have developed a verification protocol that exceeds the federal National Shellfish Sanitation Program's recommendations. The stricter verification protocol was develop in conjunction with the industry members to satisfy not only the regulatory requirements but also the industry buyers that required a guarantee that their products have non-detectable levels of Vibrio
at all time. This verification protocol will allow each PHP processor to document, on a weekly basis, that their system is working and will generate a certificate that could be forwarded to any buyer that request documentation. The oyster lab has been equipped with Cephied Real-Time PCR and the lab director has completed the equipment and procedure training. These rapid techniques allow the lab to conduct a larger number of samples in the same amount of time as the official laboratory protocol. Likewise, this research is advancing new methodology for pathogen detection that will be submitted to the ISSC in an effort to make Real-time PCR an official method of analysis for Vibrio bacteria in oysters.
PARTICIPANTS: All project investigators. Two graduate students. Franklin County Seafood Industry Tasl Force. Leavins Seafood. Tommy Wards 13 Mile Brand. Webbs Seafood. ISSC and Florida DACS Bureau of Aquaculture, Shellfish Division. FDA Office of Seafood.
TARGET AUDIENCES: Seafood production (harvester), processors and distributors in Florida and about Gulf of Mexico, plus pertinent regulatory agencies. Including all consumers of oyster products across the nation.
PROJECT MODIFICATIONS: none
Impacts
The new PHP option for reduction of potential pathogens in raw oyster has been significantly improved in terms of efficiency, yields and product quality. New analytical methods (PCR based) and letahlity modelling for detection and prediction of potential pathogens has been advanced with intentions to gain scientific and regulatory approval as official methods. Research efforts have established an oyster industry lab with analytical capabilities linked with validation and verification of PHP operations in support of regulatory approval and buyer acceptance for new PHP products.
Publications
- Arthur Grant Hurst, Jr. 2005. Effects of Oyster Shell Shape and Thickness on Absorption of Electron Beam, Gamma Ray and X-Ray Irradiation. Master Thesis University of Florida.(http://etd.fcla.edu/UF/UFE0012241/hurst_a.pdf)
- Anita Wright. 2005. PCR Applications to Assure Product Safety for Shellfish Commerce. SST Presenation, Norfolk, VA (http://www.sst.ifas.ufl.edu)
- Paul Reyes. 2006. Assessing Various Methods for salimity Content in Raw Oysters. University of Florida Internship Report. Internal Report Aquatic Food Products Lab, University of Florida, Gainesville. 10 pages.
- Degner et.al. 2006. Economic Impacts of Alternative Fresh Half Shell Closure Periods on the Florida Oyster Industry. (Abstarct presentation) SST Conference, San Antonio, TX (http://www.sst.ifas.ufl.edu)
- Victor Garrido. 2006. Validation of Freezing as PHP for Shellfish. (Abstract presentation)SST Conference. San Antonio, TX (http://www.sst.ifas.ufl.edu)
- Degner et.al. 2007. Industry Report - Economic Impacts of Alternative Fresh Oyster Closure Periods on the Florida Oyster Industry. Internal Project Report (distributed to commercial users) University of Florida, Gainesville. 60 pages.
|
Progress 08/15/05 to 08/15/06
Outputs
A research / service industry laboratory has been established in Franklin County and has been analyzing PHP oyster samples for method validation. The Franklin County Industry lab in coordination with UF-Aquatic Food Products Lab has been running side-by-side sample comparisons between the official FDA / ISSC methodology and quantitative Polymerase Chain Reaction (qPCR) to complete formal application to help secure official recognition of qPCR as an alternative analytical methodology for Vibrio vulnificus. Currently, the developed PHP freezing methods adopted in Florida in conjunction with project assistance have been modified to be more efficient and effective. The project investigators will be submitting formal request to the ISSC to recognize qPCR during the 2007 ISSC Bi-Annual Meeting.
Impacts
Project work has increased the safety and efficiency of PHP oyster processing in the state of Florida. The industry in Florida will be able to reduce the lag time between submitting the PHP samples and the time they obtain results to make the decisions to release product into commerce. This process will help to reduce the cost of operation and limit the cost of the inventory.
Publications
- No publications reported this period
|
|