Seafood Laboratory Department of Food, Bioprocessing and Nutrition Sciences

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SeafoodLaboratoryDepartment of Food,
Bioprocessing and Nutrition Sciences

• Knowledge and Learning Programs
• David P. Green, Ph.D.
• Professor and Extension Seafood Specialist

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Seafood Laboratory Objectives

• The NCSU Seafood Laboratorys mission is
  tointerpret, adapt and extend research
  information to the North Carolina seafood
  industry and to national and international
  businesses
• Our goals are to improve the safety, variety and
  quality of seafood products in support of
  economic development and to maximize human health
  and welfare

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Meeting Needs

• Laboratory projects focus on seafood safety,
  quality, value-added products and innovative
  processing techniques through research, education
  and outreach
• Seafood Laboratory facilities, located in
  Morehead City, NC include a seafood processing
  pilot plant, product development test kitchen,
  and food chemistry and microbiology analytical
  laboratories

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Demand for Seafood

• Per capita consumption of seafood in the US
  increased from 15.2 pounds in 2000 to 16.6 pounds
  in 2004
• Pre-prepared seafood accounts for 25 of
  allin-store seafood sales
• US imports over 80 of seafood consumed by
  American families but demand is growing for
  seasonal, locally-harvested seafood

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North Carolina Seafood Industries
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The Seafood Laboratorys knowledge and learning
programs extend to the entire state.
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Mountains
Mountain region supports cold water
aquaculture Rainbow Trout
The Seafood Laboratory assists processors with
value-added products and HACCP program audits.
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Piedmont
The Piedmont region supports aquaculture products
such as Catfish Hybrid Striped
Bass Tilapia Yellow Perch Crawfish Prawns
The Seafood Laboratory trains growers to profile
the sensory qualities of seafood.
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Coastal Plain
The Coastal region supports mariculture products
such as Blue Crab Oysters and
Clams Crayfish Eel
The Seafood Laboratory conducts sensory
evaluations on native versus non-native oysters.
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NC Wild Caught Fisheries

• Top five wild caught fisheries of 2005
• Blue Crab
• Flounder
• Shrimp
• Mackerel
• Oysters

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The Seafood Laboratory location allows for
continual collaboration with coastal businesses
and regulatory agencies.
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Processors and Distributors
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Major Seafood Processors
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Major Seafood Distributors
The Seafood Laboratory works with over 100
processors and distributors across the state.
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Knowledge and Learning Programs
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Education and Training Workshops

• The Seafood Laboratory provides learning programs
  for regulatory agencies, industry, retailers and
  restaurants through receipt-based, non-degree
  certificate workshops such as

• Basic Seafood HACCP and Sanitation CPs
• Seafood Quality and Safety for Environmental
  Health Specialists
• ServSafe for Food Service Managers
• GMPs for Food Manufacturers
• Consumer Education

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National Seafood HACCP Alliance

• Hazard Analysis and Critical Control Point
  (HACCP) seafood safety management is a
  federally-mandated program for ensuring the
  safety of food for human consumption
• Written seafood HACCP and/or sanitation control
  procedures (SCPs) are required of all domestic
  processors and importers of seafood and fishery
  products in the United States

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Seafood HACCP and Sanitation CPs

• The NCSU Seafood Laboratory offers HACCP and
  sanitation workshops for seafood dealers,
  processors and regulatory officials across North
  Carolina and from other states

235 participants certified in 12 NC workshops
from 2000-2006 10 Eastern and Gulf Coast states
represented 60 site visits
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National Seafood HACCP Alliance
Historical Course Information 1996 - 2007

• Course Type Graduates Workshops
• Basic HACCP 17,784 786
• Sanitation CP 2,662 176
• Segment Two 1,238 137
• Trainer, Basic 619 20
• Trainer, SCP 389 18
• Grand total 22,692 1,137

Report provided by the Association of Food And
Drug Officials
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Seafood Quality and Safety

• 191 Environmental Health Specialists trained in
  annual Seafood Quality and Safety Workshop since
  2000
• Seafood Laboratory developed course curriculum
  and provides annual updates

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ServSafe Workshops

• Collaborate with county health departments,
  public school systems and NC Cooperative
  Extension to provide support for restaurant
  managers and employee ServSafe workshops

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Consumer Education

• Through the Seafood Lab test kitchen, over 200
  combined years of volunteer service have provided
  recipes, preparation and safety information to
  consumers since 1973 and was compiled and
  published in Mariners Menu in 2003

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National Education and Training

• Participate in a wide variety of national
  associations regarding food processing,
  fisheries, food safety and more. Included are
  National Fisheries Institute, Association of Food
  and Drug Officials, and Institute of Food
  Technology
• Serve on advisory boards such as Atlantic
  Fisheries Technology Conference and Seafood
  Science and Technology Society of the Americas

• Participate in educational marketing programs
  such as Wild American Shrimp, Inc. and Southern
  Shrimp Alliance

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International Education and Training

• Seafood Lab personnel worked in Russia assisting
  seafood processors on improving quality and
  safety of products
• Seafood Lab faculty were principal organizers of
  the Trans-Atlantic Fisheries Technology
  Conferences in Iceland 2003 and again in Canada
  2006

Saratov 2004
Voronezh 2005
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Accomplishments

• Seafood Safety
• Seafood Quality
• Commercialization

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Seafood Safety

• Participated with nine states in the National Sea
  Grant College Fisheries Extension Enhancement
  Grant Program Prevent Scombrotoxin Poisoning

Delaware, Florida, Georgia, Louisiana, Maryland,
New York, North Carolina, Oregon, Rhode Island,
Virginia
www.iceyourfish.seagrant.org
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Seafood Quality

• Quality Index Method provides guidelines for
  objectively assessing seafood freshness in hybrid
  striped bass

Global Aquaculture Advocate (2005) 836-38
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Product Commercialization

• Seafood Laboratory assists seafood processors to
  help bring their concepts to the market 10
  companies assisted 68 products developed
• 36 products successfully launched to market

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Products Launched

• Crab Spread
• Neptune Salad
• Neptune Delight
• Cocktail Sauce
• Tartar Sauce
• Shrimp Sauce
• Cajun Salad
• Clam Dip
• Smoked Shrimp and Almond Dip
• Nova-Salmon
• Tuna Salad

• Ham and CheeseCrab Cake
• Tuna Salad and Pasta
• Shrimp Salad
• Crab Spread
• Shrimp Spread
• Plum Sauces (6 varieties)
• Deviled Crab
• Cajun Crawfish Cake
• Bacon WrappedSeafood Appetizers(4 varieties)

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Future Directions

• Differentiating North Carolina Seafood Products
• branding traceability QIM
• Expanding Markets for North Carolina Seafood
• industry forums networking workshops
• Establishing a North Carolina SeafoodService
  Center
• analyses validations audits

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CarteretCatch Pilot Branding Program

• Commercial Fishermen (Carteret County resident,
  SCFL)
• Seafood Dealers (Carteret County business
  address, Valid N.C. dealers license, Government
  inspection)
• Seafood Retailer (Government Inspection, Valid
  N.C. dealers license)
• Restaurants (Offer at least one local commodity
  throughout the year when seasonally available,
  encouraged to buy from the network of local
  dealers or fishermen who belong to CC.)
• Associate Members
• Sponsorships
• www.carteretcatch.org

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Funding Sources

• North Carolina Cooperative Extension Service
• North Carolina Agriculture Research Service
• North Carolina Sea Grant College Program
• Contracts and Grants
• Receipt-Based Workshops
• Industry Gifts

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Center for Marine Sciences and Technology