SeafoodLaboratoryDepartment of Food, Bioprocessing and Nutrition Sciences

Knowledge and Learning Programs

David P. Green, Ph.D.Professor and Extension Seafood Specialist

Seafood Laboratory Objectives

• The NCSU Seafood Laboratory’s 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

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

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

Per Capita Consumption of Seafood

13

14

15

16

17

2000 2002 2004

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North Carolina Seafood Industries

The Seafood Laboratory’s knowledge and learning programs extend to the entire state.

Mountains

Mountain region supports cold water aquaculture:

Rainbow Trout

The Seafood Laboratory assists processors with value-added products and HACCP program audits.

Piedmont

The Piedmont region supports aquaculture products such as:

CatfishHybrid Striped BassTilapiaYellow PerchCrawfishPrawnsThe Seafood Laboratory trains growers to

profile the sensory qualities of seafood.

Coastal Plain

The Coastal region supports mariculture products such as:

Blue CrabOysters and ClamsCrayfishEel

The Seafood Laboratory conducts sensory evaluations on native versus non-native oysters.

NC Wild Caught Fisheries

Top five wild caught fisheries of 2005:

Blue Crab

Flounder

Shrimp

Mackerel

Oysters

The Seafood Laboratory location allows for continual collaboration with

coastal businesses and regulatory agencies.

Processors and Distributors

The Seafood Laboratory works with over 100 processors and

distributors across the state.

Major Seafood Processors

Major Seafood Distributors

Knowledge and Learning Programs

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

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

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

National Seafood HACCP Alliance

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 1,137Report provided by the Association of Food And Drug Officials

Historical Course Information1996 - 2007

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

ServSafe™ Workshops

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

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 Mariner’s Menu in 2003

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

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

Accomplishments

• Seafood Safety• Seafood Quality

• Commercialization

Seafood Safety

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

www.iceyourfish.seagrant.org

Delaware, Florida, Georgia, Louisiana, Maryland, New York, North Carolina, Oregon, Rhode Island, Virginia

Seafood Quality

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

Global Aquaculture Advocate (2005) 8:36-38

Product Commercialization

• Seafood Laboratory assists seafood processors to help bring their concepts to the market

10 companies assisted

68 products developed

36 products successfullylaunched to market

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)

Future Directions

Differentiating North Carolina Seafood Productsbranding • traceability • QIM

Expanding Markets for North Carolina Seafoodindustry forums • networking • workshops

Establishing a North Carolina SeafoodService Center

analyses • validations • audits

Differentiating North Carolina Seafood Productsbranding • traceability • QIM

Expanding Markets for North Carolina Seafoodindustry forums • networking • workshops

Establishing a North Carolina SeafoodService Center

analyses • validations • audits

• Commercial Fishermen (Carteret County resident, SCFL#)

• Seafood Dealers (Carteret County business address, Valid N.C. dealer’s license, Government inspection)

• Seafood Retailer (Government Inspection, Valid N.C. dealer’s 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

CarteretCatch™ Pilot Branding ProgramCarteretCatch™ Pilot Branding Program

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

Center for Marine Sciences and Technology