Focus Areas: Safe and Sustainable Seafood Supply
Seafood Science & Technology: Publications

Here is a sampling of publications related to this NYSG Focus Area, Safe and Sustainable Seafood Supply (Seafood Science & Technology):

Fact Sheets & Reports back to top

The combination of lactate and diacetate synergistically reduces cold growth in brain heart infusion broth across Listeria monocytogenes lineages. Stasiewicz, M.J., M. Weidmann, and T.M. Bergholz. 2010. Journal of Food Protection 73(4): 631-640.

The Economic Contribution of the Sport Fishing, Commercial Fishing, and Seafood Industries to New York State. Wallace, B. 2001. TechLaw Inc., Bethesda. 110pp. (pdf)
Also, Executive Summary. 8pp. (pdf)

Handling Your Catch: A Guide for Saltwater Anglers (pdf)

QPX disease in hard clams. Clemetson, A. and K. Gall. 2003. New York Sea Grant Extension Program, Stony Brook, NY. Brochure. (pdf)

Seafood Savvy: A Consumer's Guide to Seafood Nutrition, Safety, Handling and Preparation (pdf)

The transcriptional response of Listeria monocytogenes during adaptation to growth on lactate and diacetate includes synergistic changes that increase fermentative acetoin production. Stasiewicz, M.J., M. Wiedmann and T.M. Bergholz. 2011. Applied and Environmental Microbiology 77(15): 5294–5306

For more Seafood Science & Technology fact sheets, reports and other publications, check out the following NYSG Web sites:

Seafood Safety & Technology

Coastlines Articles back to top

Winter'12: Seafood Health Facts Web site (pdf)

Summer/Fall'11: Making Your Seafood Safer (pdf)

Summer '10: Online Training Ensures Seafood Safety (pdf)

Spring '08: Ken Gall Wins Seafood Science Award (pdf)

Fall '06: The New Fulton Fish Market (pdf)

Fall '06: The Fishery Council (sidebar) (pdf)

Winter '06: New Wave of Research (pdf)

Winter '06: Seaweed - A Natural Bioremediator (pdf)

Spring '05: Sea Grant Initiative Helps Ensure Safety of Fisherman's Catch (pdf)

Spring '04: On the Forefront of Listeria Control (pdf)

Summer '03: Launching a "Disease Detective" (incl. info on listeria research) (pdf)

Spring '02: Focus on Research (intro. incl. info on Listeria research) (pdf)

Winter '01: What Fish Do You Prefer? (pdf)

Winter '01: Seafood Safety (pdf)

Summer '00: Sea Grant on Seafood Safety (Researcher: Wiedmann) (pdf)

Summer '00: Seafood Education Ideal for FDA Compliance (pdf)

1999: Seafood Industry: First in Safety (Nor'easter magazine) (pdf)

1999: Developing a PSP Toxin Analyzer (Nor'easter magazine - Researcher: Boyer) (pdf)

Fall '98: Smoked Fish Industry: Using DNA Fingerprinting to Improve Safety (incl. sidebars: "A Listeria Primer," "One Tough Bug," and Zero Tolerance) (pdf)

Fall '98: Teaching New Food Safety Techniques to the Seafood Industry (pdf)

1998: National Seafood Safety Initiative (Nor'easter magazine) (pdf)

Seafood Corner: Recipes and Fish Species Information back to top

Fall '09: Two Cousins' Seafood Stew (with Golden Tilefish, or other firm, white fish) (pdf)

Spring '09: Steamed Skate with Lemongrass, Ginger and Lime (pdf)

Fall '08: Poached Striped Bass with Gewurztraminer (pdf)

Spring '08: Monkfish Oreganata (pdf)

Fall '07: Long Island Fisherman Stew (Blackfish) (pdf)

Fall '06: Manhattan Clam Chowder (pdf)

Spring/Summer '06: Maxime's Moules-Frites (Mussels with Fried Potatoes) (pdf)

Fall '05: Spicy Blackfish (pdf)

Spring '05: Sauteed Mackerel with Tomatoes and Onions (pdf)

Fall '04: Grilled Squid with Black Sesame & Marinated Grilled Squid (pdf)

Summer '04: Black Sea Bass Stir-fry (pdf)

Spring '04: Mackerel Puttanesca (pdf)

Fall '03: Baked Porgy with Basil (pdf)

Summer '03: Weakfish on the Grill (pdf)

Fall '02: Poached Summer Flounder Turbans with Asparagus, Plum Tomato and Mustard Chutney (pdf)

Spring '02: Broiled Shad with Herbs and Onions (pdf)

Fall '01: German New Year's Herring (pdf)

Summer '01: Lobster - Hot 'n Cold (pdf)

Winter '01: Billy Captree's Bouillabaisse (Monkfish, Seabass or Striped Bass) (pdf)

Summer '00: Clambake on the Grill (pdf)

Winter '00: Hearty Fish Stew (Cod) (pdf)

Fall '99: Monkfish with Zucchini and Yogurt (pdf)

Spring/Summer '99: Walleye Parmesan (pdf)

Winter '98 - '99: Winter Warmth (Pan-seared Hake over Manhattan Chowder-style Vegetables and Clams) (pdf)

Success Stories back to top

Research back to top

The Trophic Interaction between Hard Clams and Natural Assemblages of Phytoplankton (2007, Cerrato, R/FBM-23) (pdf)
NYSG researchers have assessed the relationship among hard clams, phytoplankton and zooplankton, showing that hard clams are not the driving force they once were in Long Island bay food webs. A clam restoration program has been initiated based on the finding that clam filtration can shift phytoplankton populations to species that support strong juvenile clam growth.

Effects of Pesticides on Lobster Health: Trace Level Measurements and Toxicological Assessment at Environmentally Realistic Concentrations (2007, McElroy, R/CTP-27) (pdf)
Sea Grant researchers measured the toxicity of pesticides that may have been implicated in the 1999 lobster die off in Long Island Sound. Techniques developed to measure the pesticides are now sought after nationwide.

Analysis of Field Plantings of Young Cultured Hard Clams, Mercenaria mercenaria (Linne), in Long Island, NY (2007, Rivara, R/ATD-10) (pdf)
In a Sea Grant-funded project using an unprecedented cooperative approach, scientists and resource managers experimented with the timing of hard clam seeding to improve yield and bring more clams to market.

Extension back to top

NYSG Training Programs Support Seafood Safety (2012) (pdf)
In 2011, more than 1,280 individuals from seafood companies and state or federal regulatory agencies participated in food safety training programs conducted or managed by New York Sea Grant.

NYSG Facilitates Online Training to Ensure Seafood Safety (2011) (pdf)
In 2010, more than 1,150 individuals from seafood companies and state or federal regulatory agencies participated in food safety training programs conducted or managed by NY Sea Grant.

NYSG Facilitates Online Training to Ensure Seafood Safety (2010) (pdf)
In 2009, more than 1,000 individuals from seafood companies and state or federal regulatory agencies participated in food safety training programs conducted or managed by New York Sea Grant.

NYSG Facilitates Online Training to Ensure Seafood Safety (2009) (pdf)
New York Sea Grant (NYSG) conducts outreach activities for the seafood industry that include a variety of education and training programs, workshops, newsletters, and direct technical assistance. For example, NYSG has developed and manages two Internet training programs on food safety regulations that apply to the seafood industry.

Creating New Ways to Teach Biodiversity in NYS High Schools (2008) (pdf)
In 2007, New York Sea Grant and the Yale Peabody Museum of Natural History collaborated to create a new and exciting resource to improve the capabilities of grade 5-9 science teachers to teach biodiversity and global climate change in the classroom. Long Island Sound (LIS) lobster mortality research was used to create a curriculum to meet New York State Learning Standards.

NYSG Training Helps Ensure Seafood Safety for Industry, Consumers (2008) (pdf)
The seafood industry contributes more than $7.9 billion to the state’s economy and employs 96,000 New Yorkers (NY Sea Grantfunded survey, 1999). To compete and prosper, those in the seafood industry must have science-based systems in place to maximize the safety and quality of the products they produce, process or deliver to consumers.

New York Sea Grant: Helping the Seafood Industry Enhance Product Safety (2007) (pdf)
The seafood industry is important to New York. In 1999, the industry contributed more than $7.9 billion to the state’s economy and employed 96,000 New Yorkers. To remain competitive and to prosper, the industry must use science-based systems to maximize the safety and quality of its products. New York Sea Grant (NYSG) maintains an active extension program that helps the state’s seafood industry implement effective strategies to enhance food safety and quality.

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