Scientists are unsung heroes of seafood safety
Ketchikan to host annual meeting of Pacific Fisheries Technologists
Date: March 23, 2000
KETCHIKAN, AlaskaAs you browse your grocer's seafood counter looking for that perfect salmon steak, you probably aren't thinking about the scientific research that went on behind the scene to ensure that the seafood you buy is clean and wholesome.
That work is carried out by a small cadre of seafood scientists. These heroes of the halfshell conduct the research that goes into making sure your seafood is safe and nutritious. They also help develop, test and market new seafood products.
Seafood scientists from Alaska and the U.S. West Coast will gather in Ketchikan this week for the annual meeting of the Pacific Fisheries Technologists. The meeting March 26-29 will be held at the Westmark Cape Fox Lodge and Ted Ferry Civic Center.
Technical presentations will be given on seafood processing technology, seafood biochemistry, Hazard Analysis and Critical Control Point procedures, waste disposal, seafood marketing and new fish handling technology.
Specific topics that may be of interest to the general public include presentation of a study of home cooking practices to inactivate salmonella in seafood. That study was conducted by Dr. Brian Himelbloom and his colleagues at the University of Alaska Fairbanks Fishery Industrial Technology Center in Kodiak. Susan Vitt from UAF/FITC will present results of her study of methods to prevent listeria in cold-smoked salmon.
Meeting participants will tour the Southern Southeast Regional Aquaculture Association's Neets Bay salmon hatchery and two local seafood processing plants.
The Alaska Sea Grant College Program is a marine research, education and outreach service headquartered at the University of Alaska Fairbanks, School of Fisheries and Ocean Sciences. Sea Grant is funded by the National Oceanic and Atmospheric Administration in partnership with the state of Alaska and private industry.
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