Day 1

Plant and Lab Tours

Tour Guidry’s Catfish and Ocean Select Facilities, Breaux Bridge, LA

Tour the LSU AgCenter Seafood Processing Demonstration Lab, Jeanerette, LA

Multi-State Hatch W1197 Advancing Aquatic Food Product Sustainability: Improving Quality, Utilization, and Safety – Group discussion and presentation

Introductions

Group brainstorming to identify potential collaboration and funding opportunities

Group presentations

For meeting summary and accomplishments click here.

Tour Seafood Market and Dinner

Tour 3Peirs Seafood Market, Des Allemands, LA 70030

Dinner at Spahr’s, Seafood Restaurant, Des Allemands, LA 70030

Day 2

Regulatory Updates

U.S. Food and Drug Administration, Karen Swaijan, Consumer Safety Officer

U.S. Department of Agriculture, Dr. Amanda Claudet, Senior Equivalence Officer

U.S. Department of Commerce, Whitney Johnson, Consumer Safety Officer – HQ

New York Department of Agriculture – Smoked Seafood, Eugene Evans, Supervising Food Inspector

Louisiana Department of Health, Brian Warren, Chief Sanitarian

FSMA 204 Overview

Michael Ciaramella, Seafood Specialist, Cornell University

FSMA 204 Traceability Panel

Joe Meherg, SVP, Partner, ReposiTrack, Murray, UT

Monica Vincent-Walker, Director of Risk Management, Associated Grocers, Inc., Baton Rouge, LA

Doug Guillory, Owner, Riceland Crawfish, Eunice, LA

Technical Session

Harvesting and Utilizing Shad to Benefit Salmon, Dr. Christina DeWitt, Angee Hunta, and Tyson Rasorb – Oregon State University and Ecotrust

Functionality of Various Binding Agents in Boudin Made from Cold-smoked Salmon Trimmings, Zoë Carmac, Greg Bolton, Alona Chepiha, Dana Hanson, Fernanda Santos, Bruno Pitella, and Alexander Chouljenko – North Carolina State University.

Evaluation of Atlantic Mackerel (Scomber Scombrus) Myoblast Adhesion on Scaffold Materials Using QCM-D, Julia Tvedt, Boce Zhang, and Razieh Farzad – University of Florida

Seafood waste is an effective way to rear Black Soldier Fly larvae, Shristi Upadhyaya, M. P. Hayes – Louisiana State University

Enhancing Inactivation of Escherichia coli, Pseudomonas, and Vibrio spp. in vitro by Sequential Application of Alkaline and Acidic Electrolyzed Water, Sanaz Mirtalebi*, Lynette Johnston, Natalie Zachman, Greg Bolton, and Alexander Chouljenko – North Carolina State University

Empowering extension community to lead sustainable aquatic food transitions: surveying knowledge and needs on alternative seafood products, Rose Omidvar, Jeanette M. Andrade, Julia McQuillan, and Razieh Farzad – University of Florida Assessing

Hourly Degradation of Food Safety and Quality for Louisiana Catfish (Ictalurus punctatus) During Long Term Storage, Allen Schaefer, Evelyn Watts, and Yeimi Mendoza – Louisiana State University

Nothing Wasted: Rethinking Seafood Through 100% Fish, Angee Hunt – Oregon State University

Posters Presentation

Consumer Acceptance, Purchase Intent, and Preference for Catfish Fillets After Extended Storage of Whole Wild-Caught Catfish, Watts, E., Prinyawiwatkul, W., Shaefer, A., Mendoza, Y., Gao, Y., & Gutierrez, A. Louisiana State University AgCenter

Texture Engineering in Cell-Based Seafood: Insights from Structural and Compositional Benchmarks, Sharon Xin Ying Chuah, Boce Zhang, Renee Goodrich-Schneider, Ana M. Porras, and Razieh Farzad, University of Florida

Day 3

Shrimp School

Welcome to Laitram Machinery, and a brief discussion on Market Trends, James Lapeyre, General Manager, President Laitram Machinery

Intro to New Vision Technologies: From Vision Sorting, AI Vision Inspection and Deheading, Chuck Ledet, Vision Solutions Manager

Shrimp Peeling Processing Automation (Peeling, Shell, Inspection, Deveining), Byron Falgout, Application Engineer, Machinery US Co-Processing Peeling Science

Visit to Prime Shrimp plant to see SMART Sorter demo and Automatic Peeling and Deveining Demo, Byron Falgout, Philip Leblanc, Customer Service Manager US Field Services

Deheading Demo, Byron Falgout

Tour Laitram Machinery/Intralox

Shrimp Cooking and Chilling, Michael Sclafini, Product Manager Cooking Applications

Sanitary Design CFS – Design Principles, Veronica Sanchez, Food Safety Specialist, ILOX CFD US Horizontal Food Professional Services

Final Q&A with Vision, Peeling, and Cooking Experts, James Lapeyre, Philip Leblanc