Seafood NIC
Home
Coming Events 
Consumer Seafood Information
Employment Opportunities
Guidelines and Regulations
Marketing/Product Development
On-Line News and Listservs
Processing
Publications
Sanitation
Seafood HACCP
Seafood HACCP Alliance
SeafoodHealthFacts.org

Processing

Sourcing
Aquafind

Canning

Acidified and Low Acid Canned Foods - FDA 
California: Cannery Inspection Program - CDHS 
California: General pH Control Requirements - CDHS

Chilling, Refrigeration, and Freezing
Calculating Slush Ice Needed for Fishing - (Excel File Automatic Download)
Calculating Wet Ice Needed for Fishing - (Excel File Automatic Download)
Chilling and Freezing Guidelines to Maintain Onboard Quality and Safety of Albacore Tuna (2004) - OSU
Chilling Fillets in 10-25 lb Containers - UC Davis
Codex Alimentarius Standards for Fish and Fishery Products
Cold Storage of Frozen Fish - Torry Research Station (OneFish.org)
Conserving Energy in Blast Freezers Using Variable Frequency Drives (2004)
Extended Shelf-Life Refrigerated Foods - NCSU
Fish Freezing, Planning and Engineering - FAO 
Freezing and Refrigerated Storage in Fisheries - FAO
Freezing at Sea: Advice to the Crew - Torry Research Station - FAO
Freezing Small Pelagic Fish - Torry Research Station - FAO
Gaping of Fillets - Torry Research Station - FAO
Handling Sea - Frozen Fish - Torry Research Station - FAO
Ice in Fisheries - FAO 
Ice Your Fish to Prevent Histamine Poisoning - Scombrotoxin Prevention - Sea Grant
Managing the Cold Chain for Quality and Safety - Flair-Flow Europe
Planning for Seafood Freezing (2007) - Alaska Sea Grant
Quick Freezing of Fish - Torry Research Station- FAO
Refrigerated Foods: Some Rules for Processing - NCSU

Time and Temperature Monitoring
Accurately Measuring Seafood Temperatures - UC Davis
DeltaTRAK
Seafood Shelf Life as a Function of Temperature (1995) - Alaska Sea Grant
Time/Temperature Monitoring Systems: 3M™MonitorMark™
Vitsab

Energy Considerations
Conserving Energy in Blast Freezers Using Variable Frequency Drives (2004) - OSU
Embodied Energy and Energy Analysis of Wastewater Treatment Using Wetlands (1999) - LSU
Energy Conservation Self-Audit Manual for Fish Processing Plants (1991) - LSU
Energy Efficiency Test on Two Oyster Steam Tunnels (1985) - VA Sea Grant
Estimating Energy Consumption in Surimi Processing (1990) - OSU
Improving Energy Use and Productivity in West Coast and Alaskan Seafood Processing Plants (2001) - OSU
A Pilot Project for Improving Energy Efficiency in the Seafood Sector - UC Sea Grant
Refrigeration Energy Prediction for Flooded Tanks on Fishing Vessels (1990) - OSU

High Pressure Processing
Effect of High Hydrostatic Pressure Processing on Listeria spp. Microorganisms - Virginia Tech
High Hydrostatic Pressure Processing Has Potential - Virginia Tech
High Pressure Processing Basics - Virginia Tech
Novel Applications of High Pressure Processing - Virginia Tech

Irradiation
Cold Pasteurization of Food by Irradiation - Virginia Tech
Food Irradiation Information: A Safe Measure - FDA
Irradiation Pasteurization of Solid Foods: Taking Food Safety to the Next Level - CDC
Food Irradiation - Food Info Net

Smoking
Control Strategies for Listeria monoctyogenes in Seafood Processing Plants - Cornell
Fish Smoking Procedures for Forced Convection Smokehouses (2001) - OSU
Listeria monycytogenes Control Manual (2002) - NFI and NFPA Smoked Seafood Working Group
Processing Parameters Needed to Control Pathogens in Cold Smoked Fish - FDA
Quick Determination of Water Phase Salt Content of Smoked Fish (2000) - OSU
Recommended International Code of Practice for Smoked Fish - Codex Alimentarius 
Rigor in Fish - The Effect on Quality on Smoked Fish - Torry Research Station - FAO
Seafood HACCP Regulation [see Subpart B--Smoked and Smoke-flavored Fishery Products] - USFDA
Smoked Fish Manual, by B. Paust and J. Peters - Alaska Sea Grant
Tuna: USDC Seafood Inspection Program Policy on Filtered Smoke Process (PowerPoint Download) - USDC
Vacuum Packages and Retort Pouches For Smoked Seafood

Minced Fish and Surimi
Minced Fish - CIFST
Surimi and Surimi Seafood - Jae Park, OSU 
Surimi School - Dr. Jae Park

Thawing
Thawing Bibliography - Oregon State U.
Thawing Frozen Fish  - Torry Research Station
Thawing Seafood: A Learning Resource for Unit Standard 6203 - Seafood Industry Training Organization
Rigor in Fish - The Effect on Quality - Torry Research Station (OneFish.org)
Kinetics of Microbial Inactivation for Alternative Food Processing Technologies - FDA
Measures, Stowage Rates and Yields of Fishery Products - FAO
Packing Fish in a Modified Atmosphere - FAO
Preparation of Salt Brines for the Fishing Industry (1999) - Oregon State University
Post-Harvest Processing Technologies for Oysters Poster - MS Dept. of Marine Resources
Recoveries and Yields from Pacific Fish and Shellfish (1993) - Alaska Sea Grant
Yield and Nutritional Value of the Commercially More Important Fish Species - FAO

Processing by Species
Catfish Processing Report - USDA 
Lobster Processing Temperature Recordings Needed for HACCP Plans - U. Maine
Meat Yield and Shell Removal Functions of Shrimp Processing - Oregon State U.
Pacific Whiting - Harvesting, Processing, Marketing and Quality Assurance - Oregon State U.
Quality Assurance and Operating Policy Manual for the Blue Crab Industry (1994) - Virginia Tech.
Recommendations for On-board Handling of Purse Seine-Caught Tuna - USTF
Recommended Procedures for Handling Troll-Caught Salmon - UC Sea Grant
Tuna Handling and Refrigeration on Purse Seiners - USDC/NOAA
Yield and Nutritional Value of the Commercially More Important Fish Species - FAO

Prohibited Drug and Chemical Information for Seafood Processors
Illegal Residues In Meat, Poultry, Seafood, and Other Animal Derived Foods - FDA Compliance Program Guidance Manual (7371.006)
Seafood Chemistry (Malachite/Leucomalachite Green, Chloramphenicol, Oxolinic Acid) - FDA
Private Laboratory Guidance (in ORA Laboratory Manual) - FDA

Information Pertaining to the FDA Detention of Farm-Raised Chinese Seafood:

Disclaimer

Search SeafoodNIC

Christina A. Mireles DeWitt, SeafoodNIC Administrator

OSU Seafood Research & Education Center
Food Science & Technology Department
OREGON STATE UNIVERSITY
2001 MARINE DR STE 253
ASTORIA OR 97103-3420  USA

Mailing List

OSU Seafood Lab

Created by NOAA