Microbiology of finfish and finfish processing; microbiology of bivalve molluskan shellfish; microbiology of crustacea processing - crabs; Microbiology of crustacea processing - shrimp, crawfish, prawns; microbiology of mince, surimi, and value-added seafoods; United States seafood inspection and HACCP; indicators and alternative indicators of growing water quality; viruses in seafoods; parasites in seafoods; non-indigenous bacterial pathogens; indigenous pathogens - vibrionaceae; natural toxins; scombroid poisoning; principles and concept of pasteurization and minimal processing of seafoods; modified atmosphere packaging; shellfish depuration; irradiation.
