Agenda

Session 1: Smoked Seafood Safety

9:20 a.m. – 3:00 p.m.

Moderator: Pamela Tom, California Sea Grant

• Listeria monocytogenes: A challenge for the smoked fish industry—Martin Wiedmann, Cornell University
• Control strategies for Listeria monocytogenes in smoked seafood processing plants—Ken Gall, New York Sea Grant

• Controlling Listeria monocytogenes in cold smoked seafood—Lee Galligan, PURAC America
• Clostridium botulinum concerns—Mary Losikoff, Food and Drug Administration
• Staphylococcus aureus concerns in smoked fish—Brian Himelbloom, Fishery Industrial Technology Center, University of Alaska Fairbanks

• Processing parameters needed to control pathogens in cold smoked fish: A report by IFT to FDA—Michael Jahncke, Virginia Tech
• Bacteriophage control in foods—Jenny Scott, GMA/FPA
• Sanitation concerns for smoked seafood processing operations—Don Kramer, Alaska Sea Grant, University of Alaska Fairbanks
• Pellicle formation and inactivation of Listeria and Staphylococcus species in hot-smoking of salmon—Brian Himelbloom, Fishery Industrial Technology Center, University of Alaska Fairbanks

Session 2: Industry Concerns in Production and Regulation, Panel

3:20 – 4:30 p.m.

Moderator: Jim Yonker, Ocean Beauty Seafoods, Inc.

Panel:

• Barbara Blakistone, National Fisheries Institute
• Kenny Lum, GMA/FPA
• DeeDee Miller, Ocean Beauty Seafoods, Inc.
• Randy Rice, Alaska Seafood Marketing Institute

Tuesday, March 6

Session 3: Regulatory Standards

9:10 a.m. – 12:20 p.m.

Moderator: Sunny Rice, Alaska Sea Grant, University of Alaska Fairbanks

•  FDA hazards guide—Mary Losikoff, U.S. Food and Drug Administration
• Common inspection problems and interpreting the Hazards Guide—Jim Vik, U.S. Food and Drug Administration

• Compliance with FDA HACCP regulation—Christopher E. Rezendes, retired, Food and Drug Administration
• Alaska regulatory requirements for smoked fish—Manny Soares, Alaska Department of Environmental Conservation
• EU and international requirements for smoked fish—Tim Hansen, NOAA Fisheries (NMFS)
• Process establishment or validation for refrigerated, vacuum-packaged hot-smoked fish (and HACCP monitoring considerations)—Joe Frazier, GMA/FPA
• Common mistakes in HACCP for hot smoked salmon—Liz Brown, Alaska Sea Grant, University of Alaska Fairbanks

Session 4: Production and Packaging

1:50 – 4:20 p.m.; continued Wednesday

Moderator: Liz Brown, Alaska Sea Grant, University of Alaska Fairbanks

• Wood smoke components and functional properties—Romeo Toledo, University of Georgia
• Introduction to smoke condensates—Jeff Rozum, Red Arrow International, LLC
• Smoking process optimization—Chuck Crapo, Fishery Industrial Technology Center, University of Alaska Fairbanks

• Use of antimicrobial packaging films and edible coatings to control the growth of Listeria monocytogenes on cold smoked salmon—Haiqiang Chen, University of Delaware
• The effects of processing conditions on the quality of cold-smoked salmon (Salmo salar)—Sveinung Birkeland, Norconserv AS, Seafood Processing Research
• Development and characterization of vacuum-packaged smoked Alaska pink salmon (Oncorhynchus gorbuscha) jerkies using marinades—Alexandra Oliveira, Fishery Industrial Technology Center, University of Alaska Fairbanks

Wednesday, March 7

Session 4: Production and Packaging (continued)

• Food engineering applications in seafood processing—Subramaniam Sathivel, Fishery Industrial Technology Center, University of Alaska Fairbanks
• Brining and salting—Chuck Crapo, Fishery Industrial Technology Center, University of Alaska Fairbanks
• Using packaging technologies to respond to consumer, retailer, and seafood industry needs—Claire Sand and Barbara Blakistone, National Fisheries Institute. Presented by Barbara Blakistone.

Session 5: Business and Marketing

10:00 a.m. – 2:30 p.m.

Moderator: Don Kramer, Alaska Sea Grant, University of Alaska Fairbanks

• An Internet survey of consumer perceptions about seafood—Doris Hicks, Delaware Sea Grant
• Fishing for answers? Consult the Internet!—Pamela Tom, California Sea Grant
• Planning, constructing, and managing a community freezing and cold storage facility: A case study—Sunny Rice, Alaska Sea Grant, University of Alaska Fairbanks
• Small businesses in Alaska—Doug Drum, Indian Valley Meats
• Marketing in a global economy—Lewis Shuckman, Shuckman's Fish Company & Smokery

• RFID: How it can transform the packaging, distribution, and handling of Alaska seafood—Steve Grabacki, GRAYSTAR Pacific Seafood, Ltd.
• Matt Tullar, Alaska Small Business Development Center
• Financing for value-added products—Karen Dearlove, USDA Rural Development
• Alaska Symphony of Seafood smoked seafood innovations—Bob Pawlowski, Alaska Fisheries Development Foundation