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Ammonia and other volatile nitrogen compounds are major components of the off-flavors and odors associated with spoiled shrimp. Increases in the level of total volatile nitrogen (TVN) have been used as an objective index of shrimp quality. In order to find a simple method for determining shrimp quality the use of an ammonia specific-ion electrode was investigated. Ammonia produced from both iced and noniced refrigerated shrimp together with direct microscopic bacterial counts, TVN and sensory evaluation were measured as a function of storage time. The results indicated a close correlation between ammonia, as measured by the specific-ion electrode, and the more traditional spoilage parameters. Frozen shrimp with various pre-frozen spoilage characteristics were also evaluated using the ammonia specific electrode. Although a correlation was observed between the pre-frozen spoilage characteristics and ammonia measured in the frozen shrimp, the data fluctuations using the ammonia specific electrode appeared too dramatic to infer spoilage characteristics prior to freezing. The use of the ammonia specific-ion electrode is a rapid and simple method for determining shrimp quality, especially in iced raw shrimp, and possibly of significant value in the shrimp industry's quality control efforts.

Tissues of Eastern (Crassostrea virginica) and Korean (Crassostrea gigas) oysters were analyzed for proximate composition; elemental, amino acid, and pesticide contents; and selected enzyme activities. Eastern oysters contained more nitrogen but a lower ash and lipid content. In general, the amino acid and elemental contents were higher in the Korean species. Neither the Eastern nor Korean species contained pesticides or PCBs in an amount greater than 0.1 ppm. Peroxidase activity was greater in Korean oysters while lipase activity was higher in the Eastern species. Lipoxygenase was not detected in either species.

Between 2000 and 2004, a 12-state consortium in the southeastern United States used a “train-the-trainer” effort to introduce good agricultural practices (GAPs) to the region's fresh produce growers, packers, and consumers. Supported by the National Food Safety Initiative, the consortium created and implemented training by using a program and supporting materials specifically applicable to conditions and commodities in southern states. Because several factors distinguish the southeastern U.S. fresh produce industry from that of other regions in the U.S., a region-specific training program addressing distinguishing factors was needed. Distinguishing factors include: 1) southeastern U.S. producers are typically grower-packers, with some notable exceptions in Florida and Texas; 2) most such producer entities are seasonal, have their own packinghouse operation, are small-scale in that they pick what they grow and pack and often use migrant and seasonal labor; 3) modern worker training, sanitary practice, and facilities and supervisory expertise are either somewhat limited or completely lacking; and 4) the use of seasonal and migrant labor dictates the use of Spanish language interpreters and training. To meet fresh produce food safety training needs for the region, project leaders created a 329-page training program and associated PowerPoint presentation-containing compact disc, nine four-page crop-specific brochures relating GAPs to crop “groups,” a Spanish language handwashing video and a new model recall program for the fresh produce industry. The leveraging effect of this train-the-trainer effort ultimately reached nearly 20,000 people in this multi-disciplinary, multi-state, integrated project, thus expanding and reinforcing regional cooperative extension efforts.

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