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.

In 2023, the seafood industry in Virginia significantly contributed to the state's economy, as quantified through an economic analysis utilizing input-output models. Total economic output for the industry, which includes watermen, aquaculture farms, processors, and distributors, was $1.27 billion and supported over 6,500 jobs. The industry also contributed $976.7 million to the state's GDP and generated over $390.4 million in tax revenues. An additional analysis focused on the economic role of Virginia seafood sold in retail stores and restaurants. These sectors generated $458 million in economic output, supported over 3,600 jobs, and produced $136.7 million in labor income. The combined tax contributions from these sectors exceeded $74 million. These findings highlight the seafood industry's significant impact on the state's economy and provide valuable data for policymakers and stakeholders. Due to the nature of the seafood supply chain, the economic contributions of the retail and restaurant sectors are presented separately and should not be added to the industry totals to avoid double-counting.

The U.S. aquaculture industry faces significant economic and marketing challenges that hinder its growth, despite its tremendous diversity and potential. To address these challenges, a multi-institutional project was initiated through a partnership with Virginia Tech and a diverse group of economists and Extension specialists. This collaborative effort seeks to strengthen connections among researchers, Extension professionals, and industry stakeholders to enhance the economic viability and market competitiveness of U.S. aquaculture. This project aims to create a robust foundation for sustainable industry development by cultivating new partnerships and expanding the aquaculture economics network. Central to this project is a comprehensive assessment of economics and marketing needs of Sea Grant programs and “Aquaculture Hubs” across the United States and its territories, including Puerto Rico, Hawai’i, and Guam. This assessment was conducted through a web-based survey, gathering insights from specialists, agents, and key industry stakeholders. The survey targets specific needs for tools, analyses, and training in areas such as business planning, risk management, and strategic planning. By identifying these needs, the project aims to tailor resources that directly support aquaculture businesses in navigating financial and market challenges. The findings from this survey are expected to guide the development of targeted resources, workshops, and training programs that will empower aquaculture producers and Extension professionals. This study not only addresses immediate needs but also lays the groundwork for long-term collaboration through the creation of an Aquaculture Economics and Marketing Information portal. Engaging diverse regions and stakeholders ensures that the outcomes of this project will promote resilience, innovation, and sustainability in U.S. aquaculture.

This document provides an updated and comprehensive assessment of the economic contributions of Virginia’s seafood industry and its retail and restaurant sales of Virginia seafood products, using 2023 data. This report is derived from the peer-reviewed publication: Gonçalves, F. H., van Senten, J., & Schwarz, M. H. (2025). The Economic Contributions of the Virginia Seafood Industry and the Effects of Virginia Seafood Products in Retail Stores and Restaurants in 2023. Fishes, 10(8), 373. https://doi.org/10.3390/fishes10080373

This document provides an updated and comprehensive assessment of the economic contributions of Virginia’s seafood industry and its retail and restaurant sales of Virginia seafood products, using 2023 data. This report is derived from the peer-reviewed publication: Gonçalves, F. H., van Senten, J., & Schwarz, M. H. (2025). The Economic Contributions of the Virginia Seafood Industry and the Effects of Virginia Seafood Products in Retail Stores and Restaurants in 2023. Fishes, 10(8), 373. https://doi.org/10.3390/fishes10080373

Government regulations play a critical role in protecting citizens and promoting environmental and social well-being; however, in the United States, the complexity of the regulatory framework has generated unintended economic and environmental consequences. While regulations have improved quality of life domestically, they have also imposed substantial compliance costs on U.S. aquaculture producers, reduced industry competitiveness, and shifted socio-economic and environmental impacts abroad through increased seafood imports. In 2022, U.S. aquaculture farm businesses contributed $4 billion in economic output and supported 22,000 jobs, yet evidence suggests that regulatory reform could increase these contributions by an estimated 36%. U.S. aquaculture is governed by at least 29 Congressional Acts and an estimated 170,000 regulatory restrictions, nearly half related to production activities. In 2023 alone, regulatory compliance costs reached $196 million, with revenue losses of $807 million, disproportionately affecting small-scale farms and contributing to slow industry growth. This bulletin documents the multilayered federal, state, and local regulatory landscape faced by U.S. aquaculture producers by synthesizing data from nine farm-level regulatory cost surveys, supplemented by industry input and targeted research. Federal and state regulations are categorized across key operational areas, highlighting regulatory redundancy and providing a foundation for informed policy reform aimed at streamlining oversight while maintaining environmental and social protections.

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.

This publication highlights the nutritional profile of the Chesapeake Bay Blue Catfish (Ictalurus furcatus), an invasive species whose harvest supports ecological balance and economic development in Virginia. Research conducted by Virginia Tech’s Seafood Agricultural Research and Extension Center (AREC) reveals that Blue Catfish fillets are rich in high-quality protein (16.63 g/100 g) and omega-3 fatty acids (852 mg/100 g), including 598 mg of EPA and DHA, surpassing many common fish species except for salmon and mackerel. With consistent nutritional value across size ranges, Blue Catfish represents a healthy, sustainable seafood choice that addresses both public health and environmental stewardship.

This extension publication presents results from a consumer sensory evaluation study conducted at Virginia Tech, in which 67 untrained consumers assessed wild-caught Chesapeake Bay blue catfish. Skinless fillets were steamed without seasoning to evaluate natural flavor attributes. Participants rated the fish favorably, with an average overall liking score near 6 (like slightly) on a 9-point hedonic scale, indicating moderate to good acceptance. Consumers who gave the highest scores described the fish as having crisp, smooth, and tender texture with creamy, buttery, and sweet flavor notes. The Chesapeake Bay brackish water environment contributed to distinctive sensory characteristics, though some consumers noted subtle astringent or pungent notes manageable through proper harvest timing and post-harvest handling. Based on these findings, the publication recommends preparation methods emphasizing surface texture (e.g., breading, pan-frying), rapid chilling and cold chain maintenance after harvest, and marketing strategies highlighting wild-caught status, regional authenticity, and environmental stewardship. The results provide a science-based foundation for developing Chesapeake Bay blue catfish as a commercially viable, premium seafood product that simultaneously supports invasive species management and Virginia's seafood economy.

The invasive blue catfish has become one of the most ecologically damaging species in the Chesapeake Bay, with an estimated biomass of 500 million pounds across Bay tributaries and commercial landings exceeding 6 million pounds by 2022. Standard filleting recovers only about 25% of the fish as marketable product, leaving 75% as underutilized byproducts. Research conducted at Virginia Tech's VSAREC demonstrates that an integrated bioprocessing approach can convert these waste streams into four high-value product categories: protein hydrolysates from frames and heads ($5-$10/kg), calcium and phosphate minerals from bone residue ($3-$5/kg), purified fish oil from viscera ($8-$15/kg), and collagen from skin ($20-$30/kg), with skin containing approximately 49% collagen. Proximate analysis of Chesapeake Bay blue catfish byproducts and optimization of enzymatic hydrolysis, lipid extraction, and collagen recovery processes are reported. Economic analysis indicates that byproduct value can realistically increase from $0.20/kg to $0.60-$1.00/kg through these processing strategies.

This Virginia Cooperative Extension publication provides evidence‑based guidance for managing egg allergies, a common food allergy that can pose serious health risks. Developed by food safety and nutrition specialists at Virginia Tech, the guide helps consumers identify hidden egg ingredients on food labels, recognize foods that commonly contain eggs, and make safer choices when cooking, baking, and eating. It includes practical egg‑free substitutions and nutrition guidance to support adequate protein and vitamin A intake when eggs are avoided. Intended for individuals with egg allergies, caregivers, educators, and food service professionals, this resource supports food allergy awareness and risk reduction and reflects Extension’s land‑grant mission to protect public health through research‑based education.

This Virginia Cooperative Extension publication provides evidence‑based guidance for managing fish allergies, a major food allergy that can cause serious and life‑threatening reactions. Developed by food science and seafood safety specialists at Virginia Tech, the guide helps consumers identify hidden sources of fish in common foods, understand food label terminology, and recognize fish species that must be avoided. It also highlights unexpected foods that may contain fish ingredients and offers alternative protein sources to support adequate nutrition when fish is excluded from the diet. Intended for individuals with fish allergies, caregivers, educators, and food service professionals, this resource promotes food allergy awareness and risk reduction and reflects Extension’s land‑grant mission to protect public health through research‑based education.

This Virginia Cooperative Extension publication provides evidence‑based guidance for managing milk allergies, one of the most common food allergies affecting children and adults. Developed by food safety and nutrition specialists at Virginia Tech, the guide helps consumers identify hidden milk ingredients on food labels, recognize foods and products that contain milk proteins, and make safer dietary choices. It includes nutrition guidance and alternative food sources to help meet protein, calcium, and riboflavin needs when milk and dairy products are avoided, along with practical milk‑free substitutes for cooking and food preparation. Intended for individuals with milk allergies, caregivers, educators, and food service professionals, this resource supports food allergy awareness and risk reduction and reflects Extension’s land‑grant mission to protect public health through research‑based education.

This publication provides evidence‑based guidance for individuals managing peanut allergies, emphasizing allergen awareness, label literacy, and risk reduction through informed food choices. It identifies common foods, ingredients, and culinary contexts in which peanuts or peanut-derived proteins may be present, including baked goods, candies, fried foods, sauces, and various ethnic cuisines. The guide highlights hidden sources of peanut allergens and stresses the importance of carefully reading ingredient labels, particularly for products containing hydrolyzed plant proteins, flavorings, and oils. A comprehensive list of peanut-related ingredients to avoid is included to support consumer safety. The publication also clarifies distinctions among peanut oil processing methods, noting that highly refined peanut oil may be free of allergenic proteins while cold-pressed or expeller-pressed oils remain unsafe. Alternative food sources for essential nutrients such as protein are suggested.

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.

This Virginia Cooperative Extension publication provides practical guidance for individuals managing soy allergies. It outlines safe food substitutes, alternative protein sources, common foods and ingredients that may contain soy, and the importance of carefully reading food labels to identify hidden allergens. The guide also explains risks associated with cold‑pressed and expeller‑pressed soybean oils.

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.

This publication provides practical guidance for individuals managing wheat allergies, including an overview of foods and ingredients that must be avoided and suitable wheat‑free alternatives that supply essential nutrients such as complex carbohydrates, B‑vitamins, and fiber. It emphasizes the importance of carefully reading food labels to identify hidden sources of wheat and clarifies the distinction between wheat allergy and celiac disease, noting additional grains that must be avoided by individuals with gluten intolerance. Designed for consumers, educators, and health professionals, this resource supports safe food choices and informed dietary planning for those affected by wheat-related food allergies.

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 is the second one of a series of publications titled "Strategies to control the spread of COVID at seafood processing plants". The information in each pub will have the same- title but dedicated to different areas of control. This one is about handwashing and PPE's.

This publication is the third one of a series of publications titled "Strategies to control the spread of COVID at seafood processing plants". The information in each pub will have the same title but dedicated to different areas of control. This one is about social distancing and physical barriers.

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.

The ability of bacteria to adhere to surfaces has significant implications for the food industry. Attachment of pathogenic bacteria to fresh produce and contact surfaces can increase food safety risks, as these surface properties allow bacteria to securely adhere to them.

This publication provides a practical, consumer-friendly guide to selecting, storing, handling, and safely preparing Virginia finfish. It explains seasonal availability, differences between wild-caught and aquaculture products, and how to identify quality at purchase. The resource offers clear food safety recommendations for storage, freezing, thawing, and cooking, while highlighting nutritional benefits. It is designed to help consumers make informed decisions, reduce food safety risks, and confidently enjoy locally sourced seafood.