To: Seafood HACCP Mailing List
Fr: Pamela Tom, List Co-owner
In today's on-line version of "The Wave" (http://wave.worldcatch.com),
John Fiorillo wrote a very nice tribute to our retiring friend and
colleague, Ken Hilderbrand (Seafood Extension Specialist at Oregon State
University). John gave me permission to share the writeup with you.
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May. 30 2002 - WorldCatch Wave - Yesterday I was reporting an article on a
product that will extend the shelf life of seafood by killing surface
microbes that ultimately influence how fast seafood spoils.
And I did what I have done countless times during the 14 years I have been
writing about seafood -- I called Ken Hilderbrand at the Oregon State
University Hatfield Marine Science Center, where he works as a Sea Grant
extension agent .
I called Ken because he is one of the preeminent food scientists in the
country, if not the world, when it comes to seafood.
After Friday, it's not going to be as easy to reach Ken. Ya see, Ken is
retiring. He's gonna be soaking up some sun, kicking back and ignoring the
clock. Good for you, Ken.
Many of you may not have had the good fortune to meet Ken, but it's a
pretty sure bet that Ken's work over his 30+-year career has influenced
your business.
Ken has been instrumental in the creation and implementation of HACCP. His
other areas of specialty include studying the control of histamine
production in albacore tuna, listeria research and seafood processing
sanitation.
He has written or co-written a number of publications on commercial
seafood processing and on home seafood preparation.
Ken's fingerprints are all over this industry. His work has helped
countless seafood companies improve the sanitation of their products.
On Friday, Ken will quietly slip into retirement. Ken, I wish you well and
offer my gratitude for all of the great work you have done for this
industry during your distinguished career.
Happy trails!!
John Fiorillo
Vice President Online Media
WorldCatch Inc.
www.worldcatch.com
2100 N. Pacific St.
Seattle, WA 98103
Phone: 206 973-1213
Fax: 206 284-7600
Cell: 425 830-9695
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