Contact Information
Fishery Industrial Technology Center118 Trident Way
Kodiak, AK 99615-7401
Phone: (907) 486-1529/1528
ffbhh@uaf.edu
Brian Himelbloom Associate Professor
Affiliations
- Sabbatical (1999): Danish Institute for Fisheries Research, Department of Seafood Research, Technical University of Denmark, Lyngby, DK
- Post-doctoral (1985-87): Department of Microbiology, University of Massachusetts, Amherst, MA
Specialty
- seafood microbiology, seafood safety and quality
Education
- A.S. 1976 College of Lake County (Biology)
- B.S. 1978 Northern Illinois University (Biology)
- M.S. 1980 Louisiana State University (Food Science)
- Ph.D. 1985 North Carolina State University (Food Science)
Courses
Spring 2009
- Department Seminar (FSN F692)
- Department Seminar (FSN F692)
Fall 2009
- Lab Methods in Food Sci & Nutrition (FSN F672)
- Seafood Composition and Analysis (FSN F662)
- Seafood Composition and Analysis (FSN F662)
- Thesis (FSN F699)
Research Overview
I seek to enhance our knowledge of seafood bacteriology as it applies to the Alaska industry. Current research projects involve using rapid methods for identification of fish spoilage bacteria, searching for Vibrio parahaemolyticus in Alaska oysters, isolation of anti-listerial bacteria from Alaska fish, application of pulsed ultraviolet light for inactivating Listeria in cold-smoked salmon and safety and shelf life of Alaska salmon caviar.
Links
Selected Publications
Crapo, C., Himelbloom, B., Vitt, S. and Pedersen, L. 2004. Ozone efficacy as a bactericide in seafood processing. J. Aqua. Food Prod. Technol. 13(1): 111-123.
Himelbloom, B.H., Vitt, S.M. and Crapo, C.A. 2003. Portable ATP luminometry for evaluating salmon roe processing facilities. J. Aqua. Food Prod. Technol. 12(4): 81-91.
Himelbloom, B.H. 2003. Microbiological aspects of animal feed manufacturing: safety and quality. In: Advances in Seafood Byproducts: 2002 Conference Proceedings, pp. 515-533. Bechtel, P.J. (ed.), Alaska Sea Grant College Program, University of Alaska Fairbanks.
Himelbloom, B., Nilsson, L. and Gram. L. 2001. Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems. J. Appl. Microbiol. 91(3): 506-513.
Vitt, S.M., Himelbloom, B.H. and Crapo, C.A. 2001. Inhibition of Listeria innocua and L. monocytogenes in a laboratory medium and cold-smoked salmon containing liquid smoke. J. Food Safety 21(2): 111-125.
Himelbloom, B.H., Lee, J.S. and Price, R.J. 2000. Microbiology and HACCP in Surimi Manufacturing. Chapter 4, pp 79-90. In: Surimi and Surimi Seafood. Park, J.W. (ed). Marcel Dekker, Inc., New York, NY.
Himelbloom, B.H., Price, R.J. and Lee, J.S. 2000. Microbiology and HACCP in Surimi Seafood. Chapter 11, pp 325-341. In: Surimi and Surimi Seafood. Park, J.W. (ed). Marcel Dekker, Inc., New York, NY.
Crapo, C. and Himelbloom, B. 1999. Spoilage and histamine in whole Pacific herring (Clupea harengus pallasi) and pink salmon (Oncorhynchus gorbuscha) fillets. J. Food Safety 19(1): 45-55.
Crapo, C., Himelbloom, B., Pfutzenreuter, R. and Lee, C. 1999. Texture modification processes for giant grenadier (Albatrossia pectoralis) fillets. J. Aqua. Food Prod. Technol. 8(4): 27-40.
Crapo, C., Himelbloom, B., Pfutzenreuter, R. and Lee, C. 1999. Causes of soft flesh in giant grenadier (Albatrossia pectoralis) fillets. J. Aqua. Food Prod. Technol. 8(3): 55-68.
Himelbloom, B.H. and Crapo, C.A. 1998. Factors influencing the microbial quality of cold-smoked salmon strips. J. Food Sci. 63(2): 356-358.
Himelbloom, B.H. and Crapo, C.A. 1998. Microbial evaluation of Alaska salmon caviar. J. Food Protect. 61(5): 626-628.
Himelbloom, B.H. and Pfutzenreuter, R.C. 1998. False-positive fluorescence by pink salmon tissue and staphylococci in a rapid test for Escherichia coli. J. Food Protect. 61(9): 1119-1123.
Himelbloom, B.H., Crapo, C.A. and Pfutzenreuter, R.C. 1996. Microbial quality of an Alaska Native smoked salmon process. J. Food Protect. 59(1): 56-58.