Resources for Virginia Seafood AREC

Title Available As Summary Date ID Author
Understanding and Managing Food Allergies Jan 24, 2018 348-940 (FST-283)
Storage and Handling of Commercially Packaged Foods
Proper selection of foods at the grocery store and appropriate storage and handling practices at home are necessary to maintain the quality and safety of commercially processed foods and perishable foods. When foods are improperly handled or stored, bacteria can grow, causing the product to spoil quickly or be unsafe to eat — regardless of the expiration date on the package.
Jun 23, 2015 348-954(AREC-149P)
Pescados y Mariscos en Virginia - Inocuos y Nutritivos Jan 12, 2010 348-961S
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades May 1, 2009 348-965S
Intensive Marine Finfish Larviculture
Marine finfish production is a rapidly expanding field, both in research and industrial aquaculture. A driving force behind this growth is the inherently high value placed upon marine finfish products in the marketplace.
May 1, 2009 600-050
Overview of Good Aquaculture Practices May 14, 2010 600-054
HACCP Verification Procedures - Validation of Blue Crab Retort Processes Apr 24, 2015 600-070 (AREC-147)
Rotifer Production (as a First Feed Item) for Intensive Finfish Larviculture May 27, 2009 600-105
Artemia Culture for Intensive Finfish and Crustacean Larviculture Sep 25, 2009 600-106
Getting Acquainted with Amyloodinium ocellatum May 1, 2009 600-200
Dealing with Trichodina and Trichodina-like species May 1, 2009 600-205
Virginia Seafood Agricultural Research and Extension Center Oct 11, 2011 900-215
Freshwater Shrimp Boils: A Festive Community Event for Fun and Profit Feb 2, 2012 AAEC-28
Cultchless (Single-Seed) Oyster Crop Budgets for Virginia: 2013 User Manual Aug 13, 2013 AAEC-40P
Cooking a Simple Family Shrimp Boil Jul 1, 2013 AEE-44NP
Safe and Nutritious Seafood in Virginia
Consumers enjoy eating a variety of seafood and can find many choices of fresh as well as frozen seafood in the refrigerated and freezer cases of grocery stores.Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center Michael Jahncke, Professor, Food Science and Technology, and Director, Virginia Seafood Agricultural Research and Extension Center Michael Schwarz, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center David Kuhn, Assistant Professor, Food Science and Technology, Virginia Tech Alisha Farris, Extension Specialist, Human Nutrition, Foods, and Exercise, Virginia Tech
Jan 15, 2016 AREC-156P
Sanitation Monitoring for Seafood Processors
Seafood processors must practice strict sanitary procedures to reduce contamination sources, thus providing consumers with high quality, wholesome foods. A routine sanitation monitoring program in place demonstrates that processors are actively maintaining a sanitary environment during processing.
Jan 26, 2016 AREC-163NP
Monitoreo del Saneamiento para Procesadores de Pescados y Mariscos
Los procesadores de pescados y mariscos deben de seguir estrictos procedimientos sanitarios para reducir las fuentes de contaminación y así, proveer a los clientes alimentos saludables y de alta calidad. Tener implementado un programa de monitoreo de saneamiento rutinario demuestra que los procesadores mantienen activamente un ambiente sanitario durante el procesamiento.
Feb 25, 2016 AREC-171SNP
The Seafood Hazard Guide, 4th edition: Summary of Changes and Recommendations pdf Feb 14, 2018 AREC-18P (AREC-228P)
Cost of Regulations on Baitfish/Sportfish Farms: What will it be for trout? Jan 30, 2017 AREC-202
Alabama Baitfish and Sportfish Regulatory Costs Apr 10, 2017 AREC-211
Arkansas Baitfish and Sportfish Regulatory Costs Apr 12, 2017 AREC-212
Florida, Illinois, Texas, and Kansas Baitfish and Sportfish Regulatory Costs Apr 12, 2017 AREC-213
New York Baitfish and Sportfish Regulatory Costs Apr 12, 2017 AREC-214
Food Allergen Labeling and HACCP Control for the Seafood Industry: Undeclared Food Allergens and Their Impact on U.S. Consumers
According to the Centers for Disease Control and Prevention, as many as 11 million Americans have food allergies. A food allergy can trigger symptoms ranging from a tingling mouth, swelling of the tongue and throat, hives, and abdominal cramps to anaphylaxis and — in severe cases — death (CDC 2012). Consumers with known allergies must read labels to identify allergenic foods or ingredients on packaged products so they can more easily avoid them.
Feb 6, 2014 AREC-55P
Virginia Seafood Agricultural Research and Extension Center Jul 8, 2016 AREC-77NP (AREC-176NP)
Freshwater Shrimp Boils: Experience the Excellent Taste of Virginia Farmer-Grown Freshwater Shrimp Aug 8, 2013 CV-31NP
Guidelines for Managing Food Allergies: Egg Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 16, 2015 FST-195NP
Guidelines for Managing Food Allergies: Fish Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 16, 2015 FST-196NP
Guidelines for Managing Food Allergies: Milk Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 16, 2015 FST-197NP
Guidelines for Managing Food Allergies: Peanut Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 8, 2015 FST-198NP
Guidelines for Managing Food Allergies: Crustacean Shellfish Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 8, 2015 FST-199NP
Guidelines for Managing Food Allergies: Soy Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 8, 2015 FST-200NP
Guidelines for Managing Food Allergies: Tree Nut Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 14, 2015 FST-201NP
Guidelines for Managing Food Allergies: Wheat Allergies
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
Jul 14, 2015 FST-202NP
Understanding Fish Nutrition, Feeds, and Feeding Jul 5, 2017 420-256 (FST-269P)
Types of Thermometers Used in the Seafood Industry Sep 21, 2018 FST-295P