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Updated: January 13, 2023

Food Safety: Farm-to-Table Resources for Marylanders

The University works to help mitigate various food safety risks across the food supply chain. Click here for a directory of food safety resources for both commercial and home food production to improve Maryland's food supply and reduce foodborne illness, protecting all Marylanders.
Farmer selling produce at a farmers market
Updated: April 11, 2024

Chesapeake Bay Blue Catfish: Invasive, but Delicious and Nutritious

Blue Catfish is an invasive fish species in the Chesapeake Bay. Increasing commercial harvest and consumption is one way to reduce their numbers in our Bay. This fact sheet aims to enhance public awareness of this invasive species as a new commercial fishery resource and support this newly developed seafood industry for rapid response to the COVID-19 pandemic. Authors: Chengchu Liu and Robert Fisher; Title: Chesapeake Bay Blue Catfish: Invasive, but Delicious and Nutritious (FS-1142).
Updated: May 30, 2023

Fresh Crabmeat Taste Study

The purpose of this taste survey is to understand consumers’ acceptance of precooked, ready-to-eat, Atlantic blue crabmeat treated by high-pressure processing (HPP) technology and to estimate its market potential. The study is expected to start June 1, 2023 and end three weeks later. Participants will receive 1 pound of crabmeat per week for 3 weeks.
Updated: August 10, 2022

El Pez Bagre azul en la bahía de Chesapeake: ¡Invasor, pero delicioso y nutritivo!

Blue Catfish has a slate blue body with smooth skin, a silverwhite belly and four pairs of black, whisker-like barbels around its mouth. Its smooth skin lacks scales. Adults usually grow to be less than two feet long but can be up to five feet and weigh more than 100 pounds.