The Safety of Seafood Products

Our laboratory efforts in seafood safety focus on enhancing the safety of molluscan shellfish.

Molluscan shellfish for human consumption are harvested from coastal estuaries and sounds. However, each year episodes of acute gastroenteritis are associated with the consumption of raw or poorly cooked molluscan shellfish. These illnesses are associated with agents naturally present in the aquatic environment (e.g. Vibrio vulnificus), agents introduced due to fecal contamination of surface waters (e.g. Salmonella spp.) and ground water, and agents introduced during processing (e.g. hepatitis A). Many of these illnesses can be prevented by limiting surface water contamination with fecal pathogens from residential, commercial and agricultural sources, careful monitoring and when necessary closure of shellfish beds, adherence to good work-place standards during processing and consumer education.

Our laboratory works with other university researchers and colleagues with state and federal agencies to improve our ability to detect pathogens in surface waters, enhance shellfish sanitation program development and educate workers and consumers about sound food handling practices.

Current Projects

Enteric Pathogens in Molluscan Shellfish in Puerto Rico: An Integrated Approach
USDA National Integrated Food Safety Initiative

Recently Completed Projects

mtDNA identification of species contributing to surface water contamination
Food Safety Research and Response Network, National Integrated Food Safety Initiative       

Bilateral Shellfish Initiative: Images from a Comparative Program Between US and France 
Florence Gould Foundation

 

Defining the role of Salmonella Newport in contaminated oysters.

USDA/CSREES/NRI Epidemiologic Approaches to Food Safety (Joens Laboratory)

 

Ecology and Control of Pathogenic Strains of Vibrio vulnificus and Vibro parahaemolyticus in US Gulf Coast Oysters. Epidemiologic Approaches to Food Safety (Joens Laboratory) (Jaykus Laboratory)

Consumer Resources

Vendor and Restaurant Resources

Additional Seafood Safety Resources