Seafood Laboratory Department of Food, Bioprocessing and Nutrition Sciences

1. SeafoodLaboratoryDepartment of Food, Bioprocessing and Nutrition Sciences Knowledge and Learning Programs David P. Green, Ph.D. Professor and Extension Seafood Specialist

2. 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

3. 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

4. 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

5. North Carolina Seafood Industries   The Seafood Laboratory’s knowledge and learning programs extend to the entire state.

6. Mountains Mountain region supports cold water aquaculture: Rainbow Trout The Seafood Laboratory assists processors with value-added products and HACCP program audits.

7. 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.

8. 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.

9. 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.

10. Processors and Distributors                Major Seafood Processors  Major Seafood Distributors The Seafood Laboratory works with over 100 processors and distributors across the state.

11. Knowledge and Learning Programs

12. 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

13. 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

14. 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

15. 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 1,137 Historical Course Information 1996 - 2007 Report provided by the Association of Food And Drug Officials

16. 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

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

18. 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

19. 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

20. 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

21. Accomplishments • Seafood Safety • Seafood Quality • Commercialization

22. 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

23. Seafood Quality Quality Index Method provides guidelines for objectively assessing seafood freshness in hybrid striped bass Global Aquaculture Advocate (2005) 8:36-38

24. Product Commercialization • Seafood Laboratory assists seafood processors to help bring their concepts to the market10 companies assisted 68 products developed 36 products successfully launched to market

25. 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)

26. 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

27. CarteretCatch™ Pilot Branding Program • 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

28. 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

29. Center for Marine Sciences and Technology