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Seafood Technology
Seafood businesses are assisted with food science related opportunities, including identification and control of factors affecting product quality and food safety, product and process development, and regulatory compliance. Program delivery methods include educational programs, applied research, demonstration projects and publications. Users include industry, state and federal agencies and universities.
Current Highlights
The seafood specialist assisted the National Seafood HACCP Alliance with the development and implementation of a Sanitation Control Procedures (SCP) training program, which certifies educators to conduct industry SCP training. This is part of a national Sea Grant initiative (U. Florida lead institution). The specialist led a team from Mississippi State University and Virginia Tech to develop a section of the course curriculum dealing with condition and cleanliness of food contact surfaces. A training manual was written and used at three pilot training programs (East and West Coasts). The U.S. FDA has stated its intent to direct companies to take this course that are non-compliant with the sanitation monitoring requirements of the HACCP regulation.
Assisted the National Seafood HACCP Alliance with the development and implementation of a three day course which certifies educators to conduct industry Hazard Analysis Critical Control Points (HACCP) training, a national Sea Grant initiative. This program also forms the core curriculum described in the U.S. FDA seafood HACCP regulation as the model course for industry compliance. The Seafood Technology Specialist was one of 13 individuals asked to serve on the national Train-the-Trainer teaching teams who trained a cadre of approximately 450 instructors. Every seafood processor is required to work with a recognized HACCP educator as they implement new food safety management systems. Currently, two industry certification classes are offered per year in Maryland/Delaware.
Model HACCP plans previously developed by the Seafood Technology Specialist to assist firms with new state and federal regulations were used as the basis for recommendations of the Tri-State Seafood HACCP Committee. As a member of this committee, the Specialist also made recommendations based on thermal processing studies. These recommendations were adopted and significantly reduce the time and cost requirements for processors. The USDA and the Rural Development Center (UMES) supported applied research projects to identify the most efficient monitoring strategies in seafood processing plants, based on the model.
Co-chaired the Maryland Food Safety Team composed of College Park and UMES faculty and the Maryland Department of Health and Mental Hygiene. This program is delivered by eight specialists in five departments at UMES and UMCP. It supports food safety programs for seafood, meat and poultry 
processors, the elderly, daycare providers, foodservice establishments, volunteer food handlers, youth, and consumers. Extension educators (all program areas) received HACCP training (two day course) and support for special projects to multiply program impact. USDA food safety initiative funding was sought and awarded ($80,000 to date) to support these programs.
The seafood specialist led a project to utilize more fully excess processing capacity in coastal communities while improving demand and value for rockfish. Despite its availability, demand for rockfish remains soft and prices low for traditional market forms. Cooperating watermen, processors, a 
major distributor (Lankford-Sysco), and the Seafood Marketing Program (MDA) assisted with the study. The goal was to identify products that meet buyer expectations for consistent quality, availability and product features. Shelf-life studies were conducted to compare freezing and packaging options. Under agreement with the specialist, the National Marine Fisheries Service (National Sensory Section) performed sensory characterization studies to assess the effect of processing method on sensory quality during storage. Samples were also periodically analyzed for textural and chemical changes (shear resistance and lipid oxidation). Samples of portion controlled, vacuum packaged rockfish filet pieces processed by a cooperating Maryland processor were distributed by Sysco to restaurants for their evaluation. Sea Grant resource economists assisted with an economic evaluation. Although the data have not been fully analyzed, significant market potential appears likely for vacuum packaged, blast-frozen rockfish when stored up to 12 months.
The seafood specialist again coordinated the Maryland Seafood Quality Program for U. Md., Maryland Department of Agriculture (Seafood Marketing 
Program) and the Chesapeake Bay Seafood Industries Association. This program for crab processors includes microbiological sampling of in-line and finished products, and sanitary audits. The specialist identified sources of high microbial loads and potential contamination points where human pathogens were introduced. The pathogen, Listeria monocytogenes, was isolated from the plant environment in five participating facilities. This reversed a four year downward trend in the incidence of the pathogen under the program. The cause in each case was a return to earlier sanitation procedures which were ineffective. The specialist responded by visiting with plant management, conducting in-plant demonstrations and training plant personnel. All affected plants implemented new procedures leading to no positive samples for this organism during the final three months of the season. The mere presence of L. m. in crabmeat violates the federal action level. 1999 was the most productive year for this project. More than 2,200 samples were analyzed and 240 industry reports prepared and mailed. The results of this ongoing monitoring program assist faculty with assessing the impact of educational programs and demonstration projects.
Training materials (teaching guide, videotape, in-plant posters) were developed jointly with University of Delaware to provide practical food safety control measures for Spanish-speaking and low literacy employees. The Hispanic workforce has become increasingly important for labor intensive seafood industries. The effectiveness of the materials were field tested and training materials are in press.
Two funded projects (USDC and USDA) on food safety and product shrinkage in seafood retail departments were completed. Detailed audits of inventory management, product handling and sanitation practices in four retail chains led to the development of a series of model plans and training materials. Controlled laboratory studies substantiated field observations. Results have been presented at seven industry and professional meetings, and a book was published containing model standard operating procedures entitled, Improving the Performance of Full-service Retail Seafood Departments (Texas A&M pub. TAMU-SG-99-502). A national Sea Grant initiative was funded ($200,000) to continue this effort jointly with Sea Grant programs in Texas, North Carolina, Delaware and Rhode Island.
For more information, contact: Mr. Thomas E. Rippen 30921 Martin Court, University of Maryland Eastern Shore, Princess Anne, MD 21853 Voice: (410) 651-6636 Fax: (410) 651-7656 E-mail: trippen@umes.edu
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Last updated: 03/10/2009