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Laura S. Douglas
Expertise: High Pressure Processing; Physical Chemistry; Biology; Administration; Technical Writing
Laura attended The College of William and Mary after graduating from Blacksburg High School. She received her BS in chemistry and biology and then came back to Virginia Tech where she acquired an MS in chemistry. Since then Laura has worked as a lab specialist for a number of departments at Virginia Tech. Her lab experience includes work in surface chemistry, molecular biology, and food chemistry. Currently, she is managing the High Pressure Processing Laboratory in the Food Science and Technology Department. Laura is also involved in writing and submitting grant proposals, assisting with research projects, and helping to coordinate conferences and programs.
Gulf Oyster Industry Program: The Use of High Hydrostatic Pressure to Inactivate Hepatitis A virus in Gulf Coast Oysters (Crassostrea virginica).
2004. Proceedings of the Fifth International Conference on Recirculating Aquaculture. Rakestraw, T., Douglas, L., Flick, G. (Eds.). Virginia Tech, The Hotel Roanoke and Conference Center, July 22-24.Roanoke, VA.
2003. Medical product risk management training using HACCP principles: Second edition. Salyer, J., Flick, G., Douglas, L., Hyman, W., Cotto, J., Aziz, K., Kauffman, L., and Priem, J., Eds. Published by Medical HACCP Alliance.
2003. Gonzalez, S., G.J. Flick, L. Douglas, E. McLean, S. Smith, and S.R. Craig. Composition and shelf-life of yellow perch (Perca flavescens). Aquaculture America 2003. February 18-21, 2003, Louisville, KY.
2002. Proceedings of the Fourth International Conference on Recirculating Aquaculture. (T.T. Rakestraw, L.S. Douglas, and G.J. Flick, Eds.). Virginia Tech. The Hotel Roanoke and Conference Center. July 18-21. 651 pp.
2001. Flick, G.J., M.P. Oria, and L.S. Douglas. Potential Hazards in Cold-smoked Fish: Biogenic Amines. J. of Food Science. Supplement to 66(7):S-1088 - S-1099.
2000. Zoecklein, B.W., L.S. Douglas, and Y.W. Jasinski. Evaluation of the Phenol-free Glycosyl-glucose Determination. Am. J. Enol. Vitic. 51(4):420-423.
2000. Palma, M., L.T. Taylor, B.W. Zoecklein, and L.S. Douglas. Supercritical Fluid Extraction of Grape Glycosides. J. Agric. Food Chem. 48(3):775-779
George
J. Flick, Jr.
Expertise: Fish and Shellfish Processing; Food Safety; Quality Assurance; HACCP
Fish and shellfish compositions and analysis, chemical and microbial food safety, unit processing operations for aquatic food and industrial product production, product development, and quality assurance and control.
Dr. George J. Flick, Jr. received his B.A. degree in Chemistry from Louisiana State University in 1963. He was awarded the M.S. and Ph.D. degrees in Food Science and Technology from Louisiana State University in 1965 and 1969 respectively. He served in the U.S. armed forces (159th Fighter Interceptor Squadron) from 1963 to 1969 and was awarded an Honorable Discharge. Dr. Flick has been a visiting professor in the Department of Marine Biochemistry, University of Tokyo, Tokyo, Japan and the Chemistry Department, National University of Mexico, Mexico City, Mexico. Dr. Flick joined the Food Science and Technology Department at Virginia Tech in 1969 as an Assistant Professor. In 1996, he was promoted to University Distinguished Professor. He is a Fellow of the Institute of Food Technologists and the American Association for the Advancement of Science.
George Flick's research projects are primarily concerned with the utilization of wild and aquacultured fish and shellfish for food, feed, and industrial products. The main beneficiaries of the program are seafood producers (including aquaculture enterprises), processors, retailers, and the food service industry. Most federal funding for his projects are provided by the U.S. Department of Agriculture and U.S. Department of Commerce. He has been active with several industry associations and professional organizations, including the National Fisheries Institute (NFI), Institute of Food Technologists (IFT), Central Atlantic States Association of Food and Drug Officials (CASA), American Chemical Society (ACS), International Association for Food Protection (IAFP), and World Aquaculture Society (WAS).
Currently, one doctoral candidate and three laboratory assistants are working on the following topics: the effects of harvesting, processing and distribution on the formation of histamine and other biogenic amines in major commercial mid-Atlantic fish species; the presence and dynamics of Listeria monocytogenes and other Listeria species in ready-to-eat fish and shellfish products (i.e., smoked fish, crab meat, shrimp); and the effects of high pressure processing on the quality and safety of oysters (Crassostrea virginica and C. ariakensis); effects of varying high processing pressures on the inactivation of the spore forming microorganism Bacillus cereus; identification of microorganisms surviving high pressure treatments in various fresh and processed foods.
Norwalk Virus Inactivation by High Hydrostatic Pressure Processing: A Comprehensive and Integrated Program for Research and Outreach.
Use of High Hydrostatic Pressure Treatments to Eliminate Vegatative Pathogens in Fresh Crabmeat and Spores and Spore Forming Pathogens in Fresh Crabmeat and Shrimp.
The Effect of High Hydrostatic Pressure Processing on Microbial Quality, Shelf-life Extension, Drip Loss, and Physical Characteristics of Eastern Oysters (Crassostrea virginica).
Books
2000. Martin, R.E., E.P. Carter, G.J. Flick, Jr., and L.M. Davis. Marine & Freshwater Products Handbook. Technomic Publishing Co., Inc. Lancaster, PA. 913 pages.
Chapters in Books
2004. Flick, Jr., G.J. and L.A. Granata. Biogenic Amines in Foods. In: Toxins in Foods. (W.M. Dabrowski and Z.E. Sikorski, Eds.). Pp. 121-154. CRC Press, Boca Raton, FL.
2000. Flick, Jr., G.J. and R.R. Martin. Leather Production from Fish Skins. In: Marine and Freshwater Products Handbook. (R.E. Martin, E.P. Carter, G.F. Flick, Jr., and L.M. Davis, Eds.). Pp. 599-604. Technomic Publishing Co., Inc., Lancaster, PA.
2000. Flick, Jr., G.J. and R.R. Martin. Gelatin and Isinglass Production. In: Marine and Freshwater Products Handbook. (R.E. Martin, E.P. Carter, G.F. Flick, Jr., and L.M. Davis, Eds.). Pp. 605-612. Technomic Publishing Co., Inc., Lancaster, PA.
2000. Flick, Jr., G.J. and R.R. Martin. Insulin. In: Marine and Freshwater Products Handbook. (R.E. Martin, E.P. Carter, G.F. Flick, Jr., and L.M. Davis, Eds.). Pp. 613-618. Technomic Publishing Co., Inc., Lancaster, PA.
2000. Flick, Jr., G.J. and R.R. Martin. Hydrolysates. In: Marine and Freshwater Products Handbook. (R.E. Martin, E.P. Carter, G.F. Flick, Jr., and L.M. Davis, Eds.). Pp. 619-626. Technomic Publishing Co., Inc., Lancaster, PA.
2000. Flick, Jr., G.J. and R.R. Martin. Chitin and Chitosan. In: Marine and Freshwater Products Handbook. (R.E. Martin, E.P. Carter, G.F. Flick, Jr., and L.M. Davis, Eds.). Pp. 627-634. Technomic Publishing Co., Inc., Lancaster, PA.
1998. Fernandes, C. and G.J. Flick. Capillary Zone Electrophoresis. In: Instrumental Analysis of Food and Beverages. (D.L. Wetzel and G. Charalambous, Eds.). Pp. 575-612. Elsevier, Amsterdam.
1997. Flick, Jr., G.J. HACCP Training by satellite. In: Fish Inspection, Quality Control, and HACCP. (R.E. Martin, R.L. Collette, and J.W. Slavin, Eds.). Pp. 746-748. Technomic Publishing Co., Lancaster, Pennsylvania.
1997. Flick, G.J. Principle 4: Critical Control Point Monitoring. In: HACCP: Hazard Analysis and Critical Control Point Training Curriculum. (D. Ward, Ed.). Pp.79-88. North Carolina Sea Grant, Raleigh, NC.
1997. Rawles, D.D., C.F. Fernandes, G.J. Flick, and G.R. Ammerman. Processing and Food Safety. In: Striped Bass Culture. (R. Herald, Ed.). Pp. 329-356. Elsevier, Amsterdam. The Netherlands.
Papers
2007. Kingsley, D.H., Holliman, D.R., Calci, K.R., Chen, H., and Flick, G.J. Inactivation of a norovirus by high-pressure processing. Applied and Environmental Microbiology. 73(2): 581-585.
2006. Gonzalez, S., Flick, G.J., Arritt, F.M., Holliman, D., and Meadows, B. The effect of high pressure processing on strains of Enterobacter sakazakii. Journal of Food Protection. 69(4):935-937.
2006. Lindsay, D.S., Collins, M.V., Holliman, D., Flick, G.J., and Dubey, J.P. Effects of high pressure processing on Toxoplasma gondii tissue cysts in ground pork. Journal of Parasitology. 92(1): 195-196.
2005. Collins, M.V., Flick, G.J., Smith, S.A., Fayer, R., and Lindsay, D.S. The effect of high-pressure processing on infectivity of Cryptosporidium parvum oocysts recovered from experimentally exposed Eastern oysters (Crassostrea virginica). Journal of Eukaryotic Microbiology. 52(6):500-504.
2005. Flick, Jr., G.J. High pressure processing of oysters Part 1: Biological composition, physical properties. Global Aquaculture Advocate. 8(1):36-37.
2005. Jordan, C.N., Zajac, A.M., Holliman, D., Flick, G.J., and Lindsay, D.S. Effects of high pressure processing on in vitro infectivity of Encephalitozoon cuniculi. Journal of Parasitology. 91(6):1487-1488.
2005. Lindsay, D.S., M.V. Collins, C.N. Jordan, G.J. Flick, and J.P. Dubey. Effects of high pressure processing on infectivity of Toxoplasma gondii oocysts for mice. Journal of Parasitology. 91(3): 699-701.
2005. Smith-Asher, J.L., L. Ankenman Granata, G.J. Flick, M.L. Jahncke, and R.E. Croonenberghs. Cleaning effectiveness and hand washing procedures in the removal of Listeria spp. In blue crab (Callinectes sapidus) processing plants. Journal of Aquatic Product Technology. 14(1): 39-53.
2004. Lindsay, D.S., M.V. Collins, S.M. Mitchell, C.N. Wetch, A.C. Rosypal, G.J. Flick, A.M. Zajac, A. Lindquist, and J.P. Dubey. Survival of Toxoplasma gondii in Eastern Oysters (Crassostrea virginica). Journal of Parasitology. 90(5):1054-1057.
2004. King, R.K., G.J. Flick, Jr., M.D. Pierson, S.A. Smith, G.D. Boardman, and C.W. Coale, Jr. Identification of Bacterial Pathogens in biofilms of Recirculating Aquaculture Systems. Journal Aquatic Food Product Technology. 13(1):125-133.
2003. Flick, Jr., G.J. High hydrostatic pressure processing has potential. Advocate 6(1): 88-89.
2003. Flick, Jr., G.J. High-pressure processing variably affects similar microorganisms. Advocate 6(2): 86-87.
2003. Flick, Jr., G.J. High pressure processing offers varied applications. Advocate 6(3): 82-85.
2003. Lindsay, D.S., M.V. Collins, S.M. Mitchell, R.A. Cole, G.J. Flick, C.N. Wetch, and J.P. Dubey. Sporulation and Survival of Toxoplasma gondii Oocysts in Seawater. Journal Eukaryotic Microbiology. 50(6):687-688.
2003. Suklim, K., G.J. Flick, Jr., J.E. Marcy, and W.E. Eigel. Effect of Starch and Egg White Albumin on the Textural and Cooking Properties of Restructured Squid Patties (Illex illecebrosus). Journal Aquatic Food Product Technology. 12(2):47-60.
2002. Flick, Jr., G.J. U.S. Aquaculture is Facing an Upstream Battle. Food Technology. 56(9):124.
2001. Lindsay, D.S., K.A. Phelps, S.A. Smith, G. Flick, S.S. Sumner, and J.P. Dubey. Removal of Toxoplasma gondii Oocysts from Sea Water by Eastern Oysters (Crassostrea virginica). Journal Eukaryotic Microbiology. 50(Supplement):197S-198S.
2001. Lorca, T.A., T.M. Gingerich, M.D. Pierson, G.J. Flick, C.R. Hackney, and S.S. Sumner. Growth and Histamine Formation of Morganella morganii in Determining the Safety and Quality of Inoculated and Uninoculated Bluefish (Pomatomus saltrix). Journal of Food Protection. 64(12):2015-2019.
2001. Flick, G.J., M.P. Oria, and L. Douglas. Potential Hazards in Cold-smoked Fish: Biogenic Amines. Journal of Food Science. 66(7):S-1088 - S-1099.2001.
2001. Brenton, C.E., G.J. Flick, Jr., M.D. Pierson, R.E. Croonenberghs, and M. Pierson. Microbiological Quality and Safety of Quahog Clams, (Mercenaria mercenaria), During Refrigeration and at Elevated Stroage Temperature. Journal of Food Protection, 64(3):343-347.
2001. Gingerich, T.M., T. Lorca, G.J. Flick, Jr., H.M. McNair, and M.D. Pierson. Isolation of Histamine-producing Bacteria from Fish-processing Facilities and Fishing Vessels. Journal of Aquatic Food Product Technology. 10(3):61-66.
2000. Puella, S.V., C.F. Fernandes, G.J. Flick, G.S. Libey, S.A. Smith, and C.W. Coale. Quality Comparison of Aquacultured Pacu (Piaractus mesopotamicus) Fillets with Other Aquacultured Fish Fillets Using Subjective and Objective Sensorial Traits. Journal of Aquatic Food Product Technology. 9(1):65-76.
1999. Gingerich, T.M., T. Lorca, G.J. Flick, M.D. Pierson, and H.M. McNair. Biogenic Amine Survey and Organoleptic Changes in Fresh, Stored, and Temperature-abused Bluefish (Pomatomus saltatrix). Journal of Food Protection. 62(9):1033-1037.
1998. Fernanades, C.F., G.J. Flick, J. Cohen, and T.B. Thomas. Role of Organic Acids During Processing to Improve Quality of Channel Catfish. Journal of Food Protection. 61(4):495-498.
1998. Fernanades, C.F., G.J. Flick, and T.B. Thomas. Growth and Inoculated Psychrotrophic Pathogens on Refrigerated Fillets of Aquacultured Rainbow Trout and Channel Catfish. Journal of Food Protection. 61(3):313-317.
1998. Pullela, S., C.F. Fernandes, G.J. Flick, G.S. Libey, S.A. Smith, and C.W. Coale. Indicative and Pathogenic Microbiological Quality of Aquacultured Finfish Grown in Different Production Systems. Journal of Food Protection. 61(2):205-210.
1997. Fernandes, C.F., G.J. Flick, Jr., J.L. Silva, and T.A. McCaskey. Influence of Processing Schemes on Indicative Bacteria and Quality of Fresh Aquacultured Catfish Fillets. Journal of Food Protection. 60(1):54-58.
1997. Fernandes, C.F., G.J. Flick Jr., J.L. Silva, and T.A. McCaskey. Comparison of Quality in Aquacultured Fresh Catfish Fillets II. Pathogens E. coli 0157:H7, Campylobacter, Vibrio, Plesiomonas, and Klebsiella. Journal of Food Protection. 60(10):1182-1188.
1996. Fernandes, C.F., G.J. Flick, Jr., and G.S. Libey. Evaluation of Riboflavin-methionine Mixture to Improve the Quality of Aquacultured Catfish Fillets During the Chilling Process. Journal of Muscle Foods. 7(4):425-439.
1996. Rawles, D., G.J. Flick, Jr., and R.E. Martin. Biogenic Amines in Fish and Shellfish. Advances in Food and Nutrition Research. 39:329-365.