Seafood Resources

V. parahaemolyticus (Vp) is a leading cause of seafood-associated illness in the U.S. and consumption of raw oysters is implicated in most illnesses. Dr. Liu has worked on developing innovative seafood post-harvest technology to eliminate Vp in oysters. The following are some selected publications that Dr. Liu co-authored to address the problem of V. parahaemolyticus.

• Vibrio parahaemolyticus: A concern of seafood safety 
• Efficacy of Vibrio parahaemolyticus depuration in oysters: Report of improved wet-storage (also called depuration) technology to reduce Vp level in oysters 
• Effects of Flash Freezing, Followed by Frozen Storage, on Reducing Vibrio parahaemolyticus in Pacific Raw Oysters (Crassostrea gigas) 
• Effects of green tea extract on reducing Vibrio parahaemolyticus and increasing shelf life of oyster meats 
• Bactericidal Effects of Wine on Vibrio parahaemolyticus in Oysters
• Effect of temperature on uptake and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula) 
• Efficacy of electrolysed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces 
• Evaluation of a Double Layer Agar Plate For Direct Enumeration of Vibrio parahaemolyticus 
• Vibrio parahaemolyticus in granulated ark shell clam (Tegillarca granosas): accumulation from water and survival during cold storage and thermal process 

For more information, contact Dr. Liu (cathyliu@umd.edu).

• Behavior of Salmonella and Listeria monocytogenes in Raw Yellowfin Tuna during Cold Storage 
• Biochemical and morphological alteration of Listeria monocytogenes under environmental stress caused by chloramine-T and sodium hypochlorite 
• Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves 
• Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces 

• Separation of bitter fraction from the autolytic extract of the wastes from frigate mackerel 
• Chemical Compositions and Functional Properties of Protein Isolated from By-Product of Triangle Shell Pearl Mussel Hyriopsis cumingii 
• Recovery of Amino Acid from the Protein in the Head and Viscera of Frigate Mackerel by Autolysis 

Safe Food Depends on You

These videos are part of a training program that teaches seafood processing workers food handling practices that will minimize the potential for foodborne illness. The program covers important practices that workers must be aware of, for example, proper handwashing techniques, the wearing of appropriate clothing, avoiding cross-contamination and how to maintain good hygiene. The underlying goal of the training program itself is to inculcate a system of values and to help the food industry deliver safe food to market and to help it meet food safety regulations which require a more formal educational program for all workers. This program was created by Delaware Sea Grant in cooperation with Extension specialists at the Sea Grant colleges of Delaware and Maryland. Click here to download PDFs of the manual and posters for the training program.