. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. N. C. Doc. NORTH CAROLINA STATE LIBRARY fflD3DW[lB§DW ®PsKl®[MX! WStaMM JANUARY, 197? Looking at seafood from the inside out Microbiologists see things a little differently from most people. Where most folks look at fish or beef and think of dinner, microbiologists at North Carolina State University (NCSU) see potential problems. "Anytime you start with raw foods, you're start- ing with a loaded situation microbiologically," ex- plains NCSU food scientist Marvin Speck, the man who brought the wor
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. N. C. Doc. NORTH CAROLINA STATE LIBRARY fflD3DW[lB§DW ®PsKl®[MX! WStaMM JANUARY, 197? Looking at seafood from the inside out Microbiologists see things a little differently from most people. Where most folks look at fish or beef and think of dinner, microbiologists at North Carolina State University (NCSU) see potential problems. "Anytime you start with raw foods, you're start- ing with a loaded situation microbiologically," ex- plains NCSU food scientist Marvin Speck, the man who brought the world sweet acidophilus milk. Speck and fellow scientists Bibek Ray and Cam- eron Hackney have been working with UNC Sea Grant to discover the microorganisms lurking in seafood and to find ways to keep the harmful ones out of the food we eat. "In the seafood industry relatively little em- phasis has been placed on this part of the industry, as compared to red meats and poultry. So really, we're starting at a very primitive stage as far as what is known," Speck says. In addition, the North Carolina seafood business is relatively basic and very scattered. More than 100 handlers and processors operate in North Caro- lina and many are small family businesses. "The more people you have handling food, the more people need education," Speck continues. "Combine that with a very sensitive food, like sea- food, which is rapidly spoiled and you get a poten- tially explosive ; Recent explosive news about such things as mer- cury and kepone in fish has pointed out the need to know what other contaminants besides microbes are in seafoods. So NCSU food scientist George Giddings is looking at how processing affects both the heavy metal contaminants and nutrients in seafoods. Speck, Ray, Giddings and Hackney don't confine their efforts to the laboratory. They are also very aware of the world outside the test tubes. The re- searchers continuously analyze s
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