faculty listing

A Photo of  Brian Himelbloom

Contact Information

Kodiak Seafood and Marine Science Center
118 Trident Way
Kodiak, AK 99615-7401
Phone: (907) 486-1529/1528
bhhimelbloom@alaska.edu

Brian Himelbloom Associate Professor

Seafood Science and Technology

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, 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)

Office Hours

M-F 10:00 am - 12:00 pm

Research Overview

I seek to enhance our knowledge of seafood bacteriology as it applies to the Alaska industry. A current project is investigating the ability of colorless liquid smoke as a possible inhibitor of bacteria, such as Listeria species, in cold-smoked salmon. Besides microbiology, I conduct limited research on application of rapid portable kits for detecting shellfish toxins. Past research evaluated a Canadian kit used for paralytic shellfish poison (saxitoxin and its analogs) in a variety of clams and mollusks while a current project is experimenting with a US kit for amnesiac shellfish poison (domoic acid) in blue mussels.

Links

Selected Publications

Himelbloom, B., Zhang, M. and Bower, C. 2010. Converting Alaska fish byproducts into compost. In: Advances in Seafood Byproducts: Conference Proceedings, Bechtel, P.J. and Smiley, S.T. (ed.). Alaska Sea Grant College Program, University of Alaska Fairbanks. (in press)

Himelbloom, B.H., Oliveira, A.C.M. and Shetty, T.S. 2010. Rapid methods for the identification of seafood microorganisms. In: Handbook of Seafood Quality, Safety, and Health Effects, Alasalvar, C., Miyashita, K., Shahidi, F. and Wanasundara, U. (ed.). Blackwell Publ., Oxford, UK. (in press)

Himelbloom, B.H. 2008. Staphylococcus aureus concerns in smoked fish. International Smoked Seafood Conference Proceedings, Kramer, D.E. and Brown, L. (ed.), p. 9-13. Alaska Sea Grant College Program, AK-SG-08-02, Fairbanks, AK.

Himelbloom, B.H., Crapo, C., Shetty, T.S. and Vorholt, C. 2008. Pellicle formation and inactivation of Listeria and Staphylococcus species in hot-smoking of salmon. International Smoked Seafood Conference Proceedings, Kramer, D.E. and Brown, L. (ed.), p. 27-33. Alaska Sea Grant College Program, AK-SG-08-02, Fairbanks, AK.

Oliveira, A.C.M., Crapo, C. A., Himelbloom, B.H., Morey, A. and Ambardekar, A. 2008. Development and characterization of vacuum packaged Alaska pink salmon (Oncorhynchus gorbuscha) jerkies made with marinades. International Smoked Seafood Conference Proceedings, Kramer, D.E. and Brown, L. (ed.), p. 67-74. Alaska Sea Grant College Program, AK-SG-08-02, Fairbanks, AK.

RaLonde, R., Oliveira, A.C.M., Himelbloom, B., Crapo, C., Vorholt, C. and Fong, Q. 2008. Pacific oyster (Crassostrea gigas) mariculture in Alaska. World Aquacult. 39(2): 33-37, 71.

Chantarachoti, J., Oliveira, A.C.M., Himelbloom, B.H., Crapo, C.A. and McLachlan, D.G. 2007. Alaska pink salmon (Oncorhynchus gorbuscha) spoilage and ethanol incidence in the canned product. J. Agric. Food Chem. 55: 2517-2525.

Oliveira, A.C.M., Himelbloom, B., Crapo, C.A., Vorholt, C., Fong, Q. and RaLonde, R. 2006. Quality of Alaskan maricultured oysters (Crassostrea gigas): A one-year survey. J. Food Sci. 71(9): C532-543.

Chantarachoti, J., Oliveira, A.C.M., Himelbloom, B.H., Crapo, C.A. and McLachlan, D.G. 2006. Portable electronic nose for detection of spoiling Alaska pink salmon (Oncorhynchus gorbuscha). J. Food Sci. 71(5): S414-421.

Oliveira, A.C.M., Crapo, C.A., Himelbloom, B., Vorholt, C., and Hoffert, J. 2005. Headspace gas chromatography-mass spectrometry and electronic nose analysis of volatile compounds in canned Alaska pink salmon having various grades of watermarking. J. Food Sci. 70(7): S419-426.

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.