Press Releases
- Shrimp School at University of Florida 14 years strong
Article · ( Urner Barry's Reporter - Vol. 4, No. 4, Fall 2009 ) - Something's fishy about this international class
Article · ( InsideUF - Sept. 15, 2009 ) - Kudos to Laura Garrido
Article · ( Florida SeaGrant - April 23, 2009 )
Something's fishy about this international class
Written by : Sara Gaylord
With 90 percent of shrimp being imported to the U.S., American consumers can thank the University of Florida for keeping their favorite seafood safe, fresh and tasty.
UF’s Shrimp School is an annual training program to educate shrimp processors and regulators from all over the world. The three-day training program, organized by Steven Otwell of the Aquatic Foods Products Lab at UF, has been held each summer since 1995.
“The class is already full for next year,” said Laura Garrido, Shrimp School coordinator. “I don’t have to advertise anymore.” The popularity of Shrimp School has spread mostly by word-of-mouth, and students are enrolled on a first-come basis. While the ideal class size is 25 students, recent years’ classes have been capped at 50 students.
Attendees often include shrimp suppliers and buyers, plant managers, representatives from private food labs, vice presidents of quality control and assurance, and chefs. Some of this year’s attendees included representatives from supermarkets, research labs and seafood processors and distributors. Attendees receive a certificate for completing the course.
“I found Shrimp School to be a very educational experience in many aspects,” said Casey Marion, a seafood specialist at the Jacksonville-based Beaver Street Fisheries, which imports frozen seafood from more than 50 countries.
The course is taught by UF faculty and FDA representatives. “We bring the world experts (to teach the class),” Garrido said. Shrimp School is taught in a classroom, as well as a lab, to give the students hands-on experience. In the lab, students perform a sensory evaluation to determine how shrimp should look, feel, taste and smell.
“Each day we had the opportunity to work with FDA sensory experts who took us on a calibration process of smelling different odor standards that represent the freshest of quality to the absolute worst smelling odors you can think of,” Marion said.
The same core topics, safety and quality, are discussed each year. Students learn how the FDA tests products, how to properly use additives and how to control microbial growth. They also learn about nutrition, safety regulations, organic shrimp programs, market trends and species identification.
“The goal is to increase overall quality and safety of shrimp consumed in the U.S. by creating awareness,” Garrido said. The FDA, which has some of the strictest regulations, is in charge of inspecting imported shrimp for quality and safety before it is consumed. Shrimp importers, unaware that the FDA has higher safety standards than other countries, were sending large shipments of shrimp to the U.S. only to have them rejected and sent back. Once rejected, a shipment must be destroyed or sold to another country, if possible.
“The product was being imported and the FDA was rejecting it,” Garrido said. “We saw a need to bring everyone together and teach them about quality and safety.”
Every three or four years, UF hosts international training to make the information accessible to other countries. Schools have been held in Nicaragua and Ecuador.
“We look at what areas are having problems,” Garrido said.
For example, five to 10 years ago Asia was importing shrimp that were not meeting FDA regulations. UF held Shrimp School in California to specifically address the Asian market.
“Every time we have schools, we see a trend that safety and quality improves,” Garrido said.
The most common issue with imported shrimp is decomposition. Shrimp will begin to decompose quickly if not put on ice immediately after being harvested. The FDA makes sure that the shrimp have not begun to decompose before reaching consumers. At shrimp school, students are educated on the topic, as well as how to prevent and detect decomposition.
Another issue is Salmonella. Unlike chicken, Salmonella does not naturally occur in shrimp. If Salmonella is present, it is an indication that dirty water may have been used in the harvesting process. The FDA will reject shrimp contaminated by the bacteria. However, safety standards in Europe do not require imported shrimp to be Salmonella-free because the bacteria are killed when the shrimp are cooked. The topic is covered in Shrimp School to educate the students about the FDA’s regulations regarding Salmonella and how to prevent the bacteria.
Students also are educated on the proper use of shrimp additives and how such additives affect appearance, flavor and texture. Participants learn about different countries’ regulations on additives, health issues and other topics related to common additives such as moisture retention agents and antioxidants.
For Shrimp School students, it isn’t all about decomposing shrimp, bacteria and foul odors. Both students and faculty of local training sessions are treated to food, drinks and fun at the Gainesville Ale House.
Contact the auhtor at: sarag@ufl.edu
Kudos to Laura Garrido
Written by : Dorothy Zimmerman
Laura Garrido, senior scientist in Florida Sea Grant's seafood technology program, has just been awarded one of the six "highest honor" Superior Accomplishment Awards at the University of Florida.
The awards are given annually to recognize staff and faculty members who contribute outstanding and meritorious service, efficiency and/or economy to the quality of life for students and employees.
Most of you know Laura as the organizational force behind the highly successful annual UF Shrimp School, the premier training of its type in the world.
Her skills and accomplishments have "put the University of Florida on the map as a resource for shrimp and seafood processing throughout the world," commented one of her many and impressive nomination letters for the award.
"I know of no one that shows the dedication Laura has shown to pursue the goals of the University of Florida's seafood programs for both the domestic as well as the international industry. Laura is internationally known for her working expertise and has traveled extensively on behalf of the University and its seafood programs to provide training and assistance to various countries in Central and South America," says another letter from a retired colleague at the U.S. Food and Drug Administration.
Laura was one of 22 finalists in the scientific/technical category of the competition. Her award includes a $2000 cash prize, a commemorative plaque featuring a bronze gator, an invitation to the president's box during an upcoming UF football game, and best of all, a football signed by Urban Meyer and Tim Tebow!
You can read more about it and see a group photo of the winners at:
http://www.hr.ufl.edu/awards/saa/2009/default.asp
Here are some additional photos of the actual ceremony:
http://fshn.ifas.ufl.edu/gallery/Superior_Awards/index.html
If you'd like, send her a congratulatory note at shrimp@ufl.edu. Once again, congratulations, Laura!
Dorothy Zimmerman
Communications Coordinator
Florida Sea Grant
(352) 392-2801 x 232
www.flseagrant.org
