The NC State University Seafood Laboratory investigates post-harvest handling, processing and packaging operations that impact the quality and safety of fresh and salt-water fish and shellfish.

Our research interests include stress reduction on fish at harvest to improve the quality and shelf life of whole fish and the development of rapid analytical techniques for monitoring the safety and quality of aquatic foods. In particular, we developed molecular techniques for the detection and quantification of toxigenic-histamine producing bacteria in marine fish.

Current research interests are in post-harvest treatments to reduce the incidence of human illness due to the consumption of raw or under-cooked shellfish (oysters and clams). Of particular interest is adding value to fish and fishery products through education and training programs in value-added product innovation and branding techniques.