Prevention is key to food safety, and a Sept. 29 workshop aimed to show seafood processors how to standardize their sanitation practices.
Seafood Products & Safety
What We Do
Virginia Sea Grant supports safe and sustainable seafood processing and product development through applied research and extension work. Extension staff at VIMS and Virginia Tech work with the seafood industry to provide marketing and product development assistance, seafood safety information and worker safety training, and equipment calibration and quality assurance.
Extension projects at VIMS include:
Extension projects at Virginia Tech's Virginia Seafood Agricultural Research and Extension Center (VSAREC) include:
- Seafood Safety (staff members Michael Jahncke and Abigail Villalba)
- Product and Market Development (staff member Daniel Kauffman)
- Seafood Processing (staff members Michael Jahncke, Bob Lane, and Abigail Villalba)
Current research and extension work is featured below
Industry and academic leaders in the mid-Atlantic are working together to develop a market for sustainable deep-sea red crab.
A VIMS graduate student is trying to determine when and if the toxic algae Alexandrium monilatum will become a problem in the Chesapeake Bay.
“When people buy seafood, they don’t want to know what’s happening behind the scenes…Having a hand in that process makes me feel like I have some sort of accomplishment,” says Bob Lane.
Shellfish industry, regulators, and scientists have been collaborating to improve biosecurity in interstate transfers along the East Coast.
On March 10, 2015, Virginia Institute of Marine Science (VIMS) hosted the 23rd Chefs’ Seafood Symposium.
On March 10, 2015, Virginia Institute of Marine Science hosted the 23rd Chefs’ Seafood Symposium, highlighting the deep sea red crab.
In a VIMS study, the more an oyster was infected with the disease Perkinsus marinus, the less likely it was to harbor vibrios, leading scientists to take a closer look at breeding for disease tolerance.
Bob Lane, VT Seafood Engineer and Extension Specialist affiliated with VASG, regularly validates local seafood companies’ pasteurization processes.
Following a HACCP plan not only makes products safe, but economically viable. After all, if a product fails to meet regulatory standards, it can’t go to market.
Since its inception, VASG Extension at Virginia Tech has helped Virginia seafood companies produce safe products by validating their pasteurization processes.
Last fall, Dan Kauffman, Virginia Tech extension staff affiliated with Virginia Sea Grant (VASG), held a VASG-funded workshop to help seafood processors learn more about how they could enter the value-added market.
Virginia Sea Grant extension at Virginia Tech offers Hazard Analysis and Critical Control Point (HACCP) and Good Management Practices (GMP) training for seafood processors. In 2013, 130 members of the seafood processing community received HACCP training. 43 English-speaking and 70 Spanish-speaking received GMP training for a total of 113 people. HACCP training focuses on FDA […]
Virginia Sea Grant research into the minds of consumers reveals to opinions about quality of aquaculture and wild-caught seafood.
Report of shellfish farming activity finds that oyster and clam farming in VA contributes $81.2 million to the state and added employment of 925 in 2012.
Virginia’s shellfish growers sold 28.1 million oysters and 171 million clams in 2012, according to an annual survey of shellfish aquaculture operations in the state. Those numbers represent a 21 percent increase in oyster sales, while clam sales have remained fairly stable over the past few years.
The “Virginia Shellfish Aquaculture Situation and Outlook Report” has been produced annually by
The Chefs Seafood Symposium is a Virginia Sea Grant annual event that invites professional, apprentice, and student chefs for a day of learning about seafood and the science behind the products chefs serve.
Talk to any of the five interns at Virginia Tech’s Virginia Seafood Agricultural Research and Extension Center (VSAREC) in the days leading up to the cobia larval run, and the word that you’ll hear is intense. Or as Hannah Mark, a second-year student at Dalhousie University in Canada, puts it: “I’m equal parts excited and terrified.”
As a Virginia Sea Grant marketing intern, Yangyang is hitting the streets to determine whether a community-supported fishery (CSF) would be viable in Williamsburg.
Katie Thatcher is researching organizational, legal, and sustainability framework for the ideal community supported fishery the Williamsburg area.