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Traditionally crab meat spoilage has been evaluated using sensory panels. A method was developed using solid-phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS) to examine the aroma profile of blue crab (Callinectes sapidus) for chemical indicators of spoilage. The chemicals found to correlate best with spoilage were trimethylamine (TMA), ammonia, and indole over a period of 7 days. In addition, chemicals previously not identified in the aroma profile of blue crab were tentatively detected. Scan mode of the mass spectrometer was used to qualitatively determine compounds extracted from the volatile profile of spoiling blue crab by the SPME fiber. Selected ion monitoring (SIM) mode of the mass spectrometer improved resolution, identified compounds at low concentrations, and allowed spoilage related compounds to be detected in one chromatographic run without sample heating. TMA increased linearly. A significant difference in TMA concentrations were found for day 0 and day 4 samples. Indole concentrations corresponded well with sensory and microbial evaluations, in early, mid, and highly spoiled crab meat samples.

Laboratory-scale studies using sequencing batch reactors (SBRs) were conducted to evaluate microbial floc production and treatability of fish effluent from a tilapia farm utilizing recirculating aquaculture systems (RAS). Several trials were conducted, both with and without carbon sucrose supplementation. Results from this project suggest that treatment with carbon supplementation improved nutrient removal from the fish effluent and increased microbial floc production. Successful treatment of effluent using bioreactors could accomplish two primary objectives. The first objective is improving water quality of effluent to maximize water reuse. Secondly, production of microbial flocs is a means of recycling nutrients from the effluent into a useable and alternative protein source for aquaculture diets. Ultimately, this option could offer a sustainable option for the aquaculture industry.

Traditionally crab meat spoilage has been evaluated using sensory panels. A method was developed using solid-phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS) to examine the aroma profile of blue crab (Callinectes sapidus) for chemical indicators of spoilage. The chemicals found to correlate best with spoilage were trimethylamine (TMA), ammonia, and indole over a period of 7 days. In addition, chemicals previously not identified in the aroma profile of blue crab were tentatively detected. Scan mode of the mass spectrometer was used to qualitatively determine compounds extracted from the volatile profile of spoiling blue crab by the SPME fiber. Selected ion monitoring (SIM) mode of the mass spectrometer improved resolution, identified compounds at low concentrations, and allowed spoilage related compounds to be detected in one chromatographic run without sample heating. TMA increased linearly. A significant difference in TMA concentrations were found for day 0 and day 4 samples. Indole concentrations corresponded well with sensory and microbial evaluations, in early, mid, and highly spoiled crab meat samples.

One of the major limitations to intensive aquaculture is disease. Diseases spread rapidly in an aquatic environment and pose a major threat to development and utilization of all species in aquaculture. Bacteria of the genus Vibrio play a major role in the diseases of cultured species of marine fish. The goal of reducing the incidence of disease in a population is either to eliminate potential pathogens or to increase the resistance of the host. To reach that goal, a disinfection assay to test the effectiveness of nine common aquaculture chemical compounds was evaluated against two marine bacterial pathogens (Vibrio anguillarum and V. ordalii). Both bacterial species were susceptible to a variety of common disinfecting compounds including Chloramine-T®, chlorine, ethanol, iodine, Lysol®, Roccal®, and Virkon-S®.

Ingestion of Toxoplasma gondii tissue Cysts can result in severe disease in immunocompromised individuals and pregnant women. Treatment of mean and meat products to eliminate. viable T. gondii tissue cysts would provide a means to protect consumers. In this Study, we examined the effects of high-pressure processing (HPP) on ground pork containing viable tissue Cysts of the VEG strain of T. gondii. Ground pork containing tissue cysts was exposed to 400, 300, 200, 100, or 0 MPa treatment for 30, 60, or 90 sec in a commercial HPP unit. The HPP-treated ground pork Was subjected to acid-pepsin digestion and bioassayed in mice. The results of the mouse bioassay revealed that none of the mice inoculated with tissue cysts exposed to 400 or 300 MPa became infected, whereas all mice inoculated with tissue cysts exposed to 200, 100, or 0 MPa became infected with T. gondii regardless of exposure time. Results indicate that HPP treatment of ground pork with 300 MPa of pressure will render tissue cysts of T. gondii nonviable and make pork safe for human consumption.

Ingestion of Toxoplasma gondii tissue Cysts can result in severe disease in immunocompromised individuals and pregnant women. Treatment of mean and meat products to eliminate. viable T. gondii tissue cysts would provide a means to protect consumers. In this Study, we examined the effects of high-pressure processing (HPP) on ground pork containing viable tissue Cysts of the VEG strain of T. gondii. Ground pork containing tissue cysts was exposed to 400, 300, 200, 100, or 0 MPa treatment for 30, 60, or 90 sec in a commercial HPP unit. The HPP-treated ground pork Was subjected to acid-pepsin digestion and bioassayed in mice. The results of the mouse bioassay revealed that none of the mice inoculated with tissue cysts exposed to 400 or 300 MPa became infected, whereas all mice inoculated with tissue cysts exposed to 200, 100, or 0 MPa became infected with T. gondii regardless of exposure time. Results indicate that HPP treatment of ground pork with 300 MPa of pressure will render tissue cysts of T. gondii nonviable and make pork safe for human consumption.

High pressure processing (HPP) has been shown to be an effective non-thermal method of eliminating non-spore forming bacteria from a variety of food products. The shelf-life of the products is extended and the sensory features of the food are not or only minimally effected by HPP. The present study examined the effects of HPP using a commercial scale unit on the viability of Toxoplasma gondii oocysts. Oocysts were exposed from 100 to 550 MPa for I min in the HPP unit and then HPP treated oocysts were orally fed to groups of mice. Oocysts treated with 550 MPa or less did not develop structural alterations when viewed with light microscopy. Oocysts treated with 550 MPa, 480 MPa, 400 Mpa, or 340 MPa were tendered noninfectious for mice. Mice fed oocysts treated with no or 100 to 270 MPa became infected and most developed acute toxoplasmosis and were killed or died 7 to 10 days after infection. These results suggest that HPP technology may be useful in the removal of T. gondii oocysts from food products.

High pressure processing (HPP) has been shown to be an effective non-thermal method of eliminating non-spore forming bacteria from a variety of food products. The shelf-life of the products is extended and the sensory features of the food are not or only minimally effected by HPP. The present study examined the effects of HPP using a commercial scale unit on the viability of Toxoplasma gondii oocysts. Oocysts were exposed from 100 to 550 MPa for I min in the HPP unit and then HPP treated oocysts were orally fed to groups of mice. Oocysts treated with 550 MPa or less did not develop structural alterations when viewed with light microscopy. Oocysts treated with 550 MPa, 480 MPa, 400 Mpa, or 340 MPa were tendered noninfectious for mice. Mice fed oocysts treated with no or 100 to 270 MPa became infected and most developed acute toxoplasmosis and were killed or died 7 to 10 days after infection. These results suggest that HPP technology may be useful in the removal of T. gondii oocysts from food products.

High-pressure processing (HPP) has been shown to be an effective means of eliminating bacteria and destructive enzymes from a variety of food products. HPP extends the shelf life of products while maintaining the sensory features of food and beverages. In this study, we examined the effects of HPP on the infectivity of Encephalitozoon cuniculi spores in vitro. Spores were exposed to between 140 and 550 MPa for 1 min in a commercial HPP unit. Following treatment, the spores were loaded onto cell culture flasks or were kept for examination by transmission electron microscopy. No effect was observed on the infectivity of spores treated with 140 MPa. Spores treated with between 200 and 275 MPa showed reduction in infectivity. Following treatment of 345 MPa or more, spores were unable to infect host cells. No morphologic changes were observed in pressure-treated spores with transmission electron microscopy.

High-pressure processing (HPP) has been shown to be an effective means of eliminating bacteria and destructive enzymes from a variety of food products. HPP extends the shelf life of products while maintaining the sensory features of food and beverages. In this study, we examined the effects of HPP on the infectivity of Encephalitozoon cuniculi spores in vitro. Spores were exposed to between 140 and 550 MPa for 1 min in a commercial HPP unit. Following treatment, the spores were loaded onto cell culture flasks or were kept for examination by transmission electron microscopy. No effect was observed on the infectivity of spores treated with 140 MPa. Spores treated with between 200 and 275 MPa showed reduction in infectivity. Following treatment of 345 MPa or more, spores were unable to infect host cells. No morphologic changes were observed in pressure-treated spores with transmission electron microscopy.

Toxoplasma gondii has recently been recognized to be widely prevalent in the marine environment. It has previously been determined that Eastern oysters (Crassostrea virginica) can remove sporulated T. gondii oocysts from seawater and that oocysts retain their infectivity for mice. This study examined the long-term survival of T gondii oocysts in oysters and examined how efficient oysters were at removing oocysts from seawater. Oysters in 76-L aquaria (15 oysters per aquarium) were exposed to 1 x 10(6) oocysts for 24 hr and examined at intervals up to 85 days postexposure (PE). Ninety percent (9 of 10) of these oysters were positive on day 1 PE using mouse bioassay. Tissue cysts were observed in I of 2 mice fed tissue from oysters exposed 21 days previously. Toxoplasma gondii antibodies were found in 2 of 3 mice fed oysters that had been exposed 85 days previously. In another study, groups of 10 oysters in 76-L aquaria were exposed to 1 x 10(5), 5 x 10(4), or 1 x 10(4) sporulated T. gondii oocysts for 24 hr and then processed for bioassay in mice. All oysters exposed to 1 x 10(5) oocysts were infected, and 60% of oysters exposed to 5 x 10(4) oocysts were positive when fed to mice. The studies with exposure to 1 x 10(4) oocysts were repeated twice, and 10 and 25% of oysters were positive when fed to mice. These studies indicate that T. gondii can survive for several months in oysters and that oysters can readily remove T. gondii oocysts from seawater. Infected filter feeders may serve as a source of T gondii for marine mammals and possibly humans.

Toxoplasma gondii has recently been recognized to be widely prevalent in the marine environment. It has previously been determined that Eastern oysters (Crassostrea virginica) can remove sporulated T. gondii oocysts from seawater and that oocysts retain their infectivity for mice. This study examined the long-term survival of T gondii oocysts in oysters and examined how efficient oysters were at removing oocysts from seawater. Oysters in 76-L aquaria (15 oysters per aquarium) were exposed to 1 x 10(6) oocysts for 24 hr and examined at intervals up to 85 days postexposure (PE). Ninety percent (9 of 10) of these oysters were positive on day 1 PE using mouse bioassay. Tissue cysts were observed in I of 2 mice fed tissue from oysters exposed 21 days previously. Toxoplasma gondii antibodies were found in 2 of 3 mice fed oysters that had been exposed 85 days previously. In another study, groups of 10 oysters in 76-L aquaria were exposed to 1 x 10(5), 5 x 10(4), or 1 x 10(4) sporulated T. gondii oocysts for 24 hr and then processed for bioassay in mice. All oysters exposed to 1 x 10(5) oocysts were infected, and 60% of oysters exposed to 5 x 10(4) oocysts were positive when fed to mice. The studies with exposure to 1 x 10(4) oocysts were repeated twice, and 10 and 25% of oysters were positive when fed to mice. These studies indicate that T. gondii can survive for several months in oysters and that oysters can readily remove T. gondii oocysts from seawater. Infected filter feeders may serve as a source of T gondii for marine mammals and possibly humans.

This research study addresses strategic questions about marketing of Sunshine Bass (a hybrid striped bass species) in a retail market outlet. The retail customers demanded high product quality and service from the market outlet. Successful marketing of Sunshine Bass in a retail outlet depends on economic conditions within the marketing channel. The elements in this study included: customers, pricing, marketing, and costs. Objectives. The overall objective of the study was to analyze the physical distribution system for marketing Sunshine Bass in retail marketing outlets. Methods. The study examined the physical distribution elements and costs in a retail marketing channel. Both physical distribution elements and cost data were analyzed by a marketing reconnaissance spreadsheet. The spreadsheet estimated marketing channel revenues and costs by assembly, processing, distribution activities, and product shrinkage. The input factors and their cost relationships were established. The elements focused on: production, harvest, and assembly, processing and distribution, and retail market evaluation. Results. Most customers surveyed rated Sunshine Bass as a quality product. Most preferred a fillet form. About 70 percent said they would pay from $6.00 to $8.00 for a pound of fillets. Most customers surveyed were not familiar with the name, Sunshine Bass. Costs of physical assembly, distribution, and processing were calculated. For a whole-gutted product form, the per-pound cost of the assembly, processing, and distribution functions was about $0.39. For a fillet product form, the per pound cost of the assembly, processing, and distribution function was about $.96. Conclusions. Major promotional effort will be needed to penetrate the market, more technology application will be needed to reduce production and marketing cos.ts, and more product development attention will be needed to build product value.

This research study addresses strategic questions about marketing of Sunshine Bass (a hybrid striped bass species) in a retail market outlet. The retail customers demanded high product quality and service from the market outlet. Successful marketing of Sunshine Bass in a retail outlet depends on economic conditions within the marketing channel. The elements in this study included: customers, pricing, marketing, and costs. Objectives. The overall objective of the study was to analyze the physical distribution system for marketing Sunshine Bass in retail marketing outlets. Methods. The study examined the physical distribution elements and costs in a retail marketing channel. Both physical distribution elements and cost data were analyzed by a marketing reconnaissance spreadsheet. The spreadsheet estimated marketing channel revenues and costs by assembly, processing, distribution activities, and product shrinkage. The input factors and their cost relationships were established. The elements focused on: production, harvest, and assembly, processing and distribution, and retail market evaluation. Results. Most customers surveyed rated Sunshine Bass as a quality product. Most preferred a fillet form. About 70 percent said they would pay from $6.00 to $8.00 for a pound of fillets. Most customers surveyed were not familiar with the name, Sunshine Bass. Costs of physical assembly, distribution, and processing were calculated. For a whole-gutted product form, the per-pound cost of the assembly, processing, and distribution functions was about $0.39. For a fillet product form, the per pound cost of the assembly, processing, and distribution function was about $.96. Conclusions. Major promotional effort will be needed to penetrate the market, more technology application will be needed to reduce production and marketing cos.ts, and more product development attention will be needed to build product value.

The utilization of fish wastes in the form of fish soluble nutrients (FSN) for agricultural crop plants fertilization was investigated over the past 7 years as an aid to the Virginia seafood industry threatened by the waste disposal problem. Controlled greenhouse and field experiments involving a broad selection of both food and nonfood crops have substantiated the ancient belief that fish and its byproducts have beneficial effects on plant growth. The investigations showed that FSN contains all the inorganic and organic substances needed for plant growth but does not provide a balanced source of nutrients for all crop species. By a proper selection of crop plant and fertilization with moderately dilute (4.0 to 16.0 ml FSN concentrate 1- 1 water) solutions, FSN have proven to be of benefit for the growing of several plants. Indoor crops grown in pots benefited more from FSN fertilization than did field-grown crops. FSN were found to retard reproductive development of plants and to delay plant aging. How F$N cause these growth processes is unknown and merit additional study.

The utilization of fish wastes in the form of fish soluble nutrients (FSN) for agricultural crop plants fertilization was investigated over the past 7 years as an aid to the Virginia seafood industry threatened by the waste disposal problem. Controlled greenhouse and field experiments involving a broad selection of both food and nonfood crops have substantiated the ancient belief that fish and its byproducts have beneficial effects on plant growth. The investigations showed that FSN contains all the inorganic and organic substances needed for plant growth but does not provide a balanced source of nutrients for all crop species. By a proper selection of crop plant and fertilization with moderately dilute (4.0 to 16.0 ml FSN concentrate 1- 1 water) solutions, FSN have proven to be of benefit for the growing of several plants. Indoor crops grown in pots benefited more from FSN fertilization than did field-grown crops. FSN were found to retard reproductive development of plants and to delay plant aging. How F$N cause these growth processes is unknown and merit additional study.

Two significant problems face different sectors of the commercial fisheries industry. First, the scarcity of dependable, affordable supplies of high quality protein meals for fish feeds is a problem for fish-fanners. Second, the daily mass of wastes from seafood processing creates a disposal problem at seafood plants along the coast. This booklet describes a way in which these problems may be linked to the mutual benefit of aquaculturists and seafood processors...

Intended to serve as a seafood products program and teaching guide for extension agents and home demonstration club leaders.

The purpose of this Directory is to provide a list of Virginia seafood processors, the products they market, and their location in the state. The Directory was compiled from questionnaires distributed to the seafood processors and Extension personnel. The Directory is divided into six sections to provide maximum information concerning the seafood industry. Section 11 gives seafood products and lists the names of the companies or individuals who market the product. A complete description of the company can be found in Section I.

Describes the negative impact of staphylococci when ingested by humans in food.

Details a crab meat pasteurization procedure that has been developed and found to give satisfactory results.

As the age of the computer is entered into, the storage, retrieval and processing of data or information increases in importance. This importance grows simply from the continuous generation of increasing amounts of information in today's societies. In order not to be overcome by a oncoming deluge of data, the use of the computer is being relied on to handle data storage, retrieval and processing. Although many large organizations now rely solely on their computers for data management, many smaller organizations have yet to make any use of them. The principle reasons delaying the utilization of the computer by such organizations are (1) the availability of a computer, (2) the realization of a need of a computerized information system, and (3) the creation and management of such a system. The first obstacle is being overcome by the introduction of small computers and by the buying of computer time on large computer systems. Today, it is connnon to find companies who operate large computer systems for the purpose of selling computer time to the small user. The second and third reasons are not as clearly defined as the first. However, a particular realization of such a need and the implementation of the computerized information system to service it will be discussed. A simple computerized information system has been designed and placed into operation in the Food Science and Technology Department at the Virginia Polytechnic Institute and State University. This data base consists of information describing the seafood processors in the state of Virginia. The need for such information has been apparent to the extension workers serving the seafood industry as well as to the processors themselves. Data describing the number and location of the processing plants and the products they handle was of obvious importance in advising and planning for a profitable growth of the industry. Having recognized the need for this information, it was decided that the information should be co