Food science student seeking to make seafood safer

Food science student seeking to make seafood safer


Claire Lanclos is working on a solution to
make seafood safer, which hopefully, will give a boost to Louisiana’s sagging shrimp
industry. She is using naturally derived bacteria designed
to kill any pathogens found on shrimp. When applied to a food, they can inactivate
pathogens. For example my project, I’m working with
shrimp, and the whole purpose is to inactivate listeria in shrimp. Listeria has been the cause of recent national
foodborne-illness outbreaks. Shrimp are caught and processed throughout
coastal Louisiana, and Lanclos’ method would not involve any specialized equipment. It would be pretty easy for the shrimper or
the fisherman to apply this, and also whenever it is being processed. You could just dip it or spray it with the
bacteriocin solution. Subramaniam Sathivel is Lanclos’ faculty
adviser, and he says they are many job and postgraduate positions for students who study
food science. This is a wonderful opportunity for a student
like Claire getting a job in the seafood area because there are not many candidates available,
especially in the seafood area. There is also a demand among many consumers
for products using natural preservatives. It would produce a product that has little
to no additives or preservatives. And it would also have an extended shelf life. The next area will be to determine how it
affects the taste of the shrimp. We have not tested the flavor, but I don’t
expect much change to the flavor of the seafood because we are applying a small quantity. The bacteriocins being used by Lanclos are
not expected to influence the color or the texture of the product. With the LSU AgCenter, this is Craig Gautreaux
reporting.


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