La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.

Marine finfish production is a rapidly expanding field, both in research and industrial aquaculture. A driving force behind this growth is the inherently high value placed upon marine finfish products in the marketplace.

Aquaculture continues to be the fastest growing sector of food production world-wide. The Virginia aquaculture industry produces a variety of different foodfish, baitfish, shellfish, and ornamental species. Likewise, a variety of different production methods are implemented across the state, including pond production and indoor, intensive recirculating aquaculture systems (RAS). Continued expansion of aquaculture in the state, as well as across the region and country, demands attention to both environmental and economic sustainability.

Live feeds are an integral component in the cultivation of most marine finfish species during larval stages. The first live feed that has demonstrated acceptability for most marine species, and which can typically be raised on a commercial scale, is the rotifer Brachionous spp. This publication is a review of culture and enrichment of rotifers for application as a first live feed in aquaculture hatcheries. 

This document provides the background, rationale, and detailed production protocols for all stages of high-quality Artemia culture.

Amyloodinium ocellatum (abbr. A.ocellatum) is a marine dinoflagellate. While most marine dinoflagellates (small protozoan organisms) exist as free living members of the planktonic community, some such as A. ocellatum live at least a portion of their life cycle as parasitic organisms.

Trichodina spp. are a group of dorsal-ventrally flattened oval ciliated protozoan parasites of marine and freshwater species of finfish.

In response to the coronavirus disease (COVID-19), Virginia Tech and the Ohio State University collected information about how catfish farms have been affected by the COVID-19 pandemic. A survey was conducted at the conclusion of the first quarter of 2020 to capture and quantify these impacts and effects. This publication summarizes the first set of results for the 1st quarter of 2020.

Consumers enjoy eating a variety of seafood and can find many choices of fresh as well as frozen seafood in the refrigerated and freezer cases of grocery stores.Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center Michael Jahncke, Professor, Food Science and Technology, and Director, Virginia Seafood Agricultural Research and Extension Center Michael Schwarz, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center David Kuhn, Assistant Professor, Food Science and Technology, Virginia Tech Alisha Farris, Extension Specialist, Human Nutrition, Foods, and Exercise, Virginia Tech

According to the Centers for Disease Control and Prevention, as many as 11 million Americans have food allergies. A food allergy can trigger symptoms ranging from a tingling mouth, swelling of the tongue and throat, hives, and abdominal cramps to anaphylaxis and — in severe cases — death (CDC 2012). Consumers with known allergies must read labels to identify allergenic foods or ingredients on packaged products so they can more easily avoid them.

The FDA Traceability Rule (FTR) introduces new requirements for tracking seafood products through the supply chain. This publication explains how the rule affects the seafood industry, with particular focus on products listed in FDA's Food Traceability List, including finfish, crustaceans, and most molluscan shellfish. It outlines key concepts such as Critical Tracking Events, Traceability Lot Codes, and Key Data Elements that seafood businesses must understand for compliance. Using the Virginia blue crab industry as an example, the publication demonstrates how to implement these requirements across the supply chain from harvest to final sale. Practical guidance is provided for record keeping, staff training, and selecting appropriate technology solutions. While implementing these new requirements requires careful planning, the resulting improvements in traceability systems offer substantial benefits beyond regulatory compliance, including enhanced food safety response, market differentiation, and operational efficiency.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.

The purpose of this extension publication is to provide food processors with basic guidelines to follow and to use when discussing Coronavirus (COVID-19) controls during shared transportation and housing.

This publication provides seafood processors with strategies to control and minimize the spread of COVID at seafood processing plants. The publication discusses steps that employers and employees must take to ensure the continuity of operations of essential functions when employees are returning to work after exposure to COVID.