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.
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