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Diet sustainability analyses are stronger when they incorporate multiple food systems domains, disciplines, scales, and time/space dimensions into a common modeling framework. Few analyses do this well: there are large gaps in food systems data in many regions, accessing private and some public data can be difficult, and there are analytical challenges, such as creating linkages across datasets and using complex analytical methods. This article summarizes key data sources across multiple domains of food system sustainability (nutrition, economic, environment) and describes methods and tools for integrating them into a common analytic framework. Our focus is the United States because of the large number of publicly available and highly disaggregated datasets. Thematically, we focus on linkages that exist between environmental and economic datasets to nutrition, which can be used to estimate the cost and agricultural resource use of food waste, interrelationships between healthy eating and climate impacts, diets optimized for cost, nutrition, and environmental impacts, and others. The limitations of these approaches and data sources are described next. By enhancing data integration across these fields, researchers can be better equipped to promote policy for sustainable diets.
Zach Conrad; Alexandra Stern; David Love; Meredith Salesses; Ashley Cyril; Acree McDowell; Nicole Blackstone. Data Integration for Diet Sustainability Analyses. Sustainability 2021, 13, 8082 .
AMA StyleZach Conrad, Alexandra Stern, David Love, Meredith Salesses, Ashley Cyril, Acree McDowell, Nicole Blackstone. Data Integration for Diet Sustainability Analyses. Sustainability. 2021; 13 (14):8082.
Chicago/Turabian StyleZach Conrad; Alexandra Stern; David Love; Meredith Salesses; Ashley Cyril; Acree McDowell; Nicole Blackstone. 2021. "Data Integration for Diet Sustainability Analyses." Sustainability 13, no. 14: 8082.
Background Seafood has a nutritional profile that can be beneficial to human health, which gives it a role to play in healthy diets. In addition, because its production and harvesting can have fewer environmental impacts than some forms of animal protein, it can contribute to sustainable diets. However, the positive health and environmental outcomes are not guaranteed—they depend on how seafood is prepared and served and whether it is sourced from sustainable fisheries and aquaculture industries. Objectives We examined the availability and nutritional attributes of seafood meals at chain restaurants in the United States. We assessed nutritional attributes by store type and geography. We also assessed menu labeling for species, production methods, and origin. Methods The study population was 159 chain restaurants with 100,948 branch locations in the United States. Data were harvested from online restaurant menus, and the nutritional profile of seafood meals was calculated. Results The average seafood menu item provides up to 49–61% of the total daily limit of saturated fat, 65% of the total daily limit of sodium, and 58–71% of total daily protein requirement for adult men and women. Restaurant chains located in the Deep South and Ohio River Valley, and casual dining chains nationally, carry seafood meals with more total calories and saturated fat per 100 g than other regions or chain types. Most menu items did not list origin or production methods, which is information that would help consumers make informed decisions. Conclusions The added ingredients and cooking methods used at chain restaurants can attenuate the health benefits of seafood. We recommend reformulating menus to reduce portion sizes, total calories, added fat, and sodium content per meal and to improve consumer-facing information about origin and production methods.
David C Love; Catherine Turvey; Jamie Harding; Ruth Young; Rebecca Ramsing; Michael F Tlusty; Jillian P Fry; Ly Nguyen; Frank Asche; Elizabeth M Nussbaumer; Andrew L Thorne-Lyman; Martin Bloem. Nutrition and origin of US chain restaurant seafood. The American Journal of Clinical Nutrition 2021, 113, 1546 -1555.
AMA StyleDavid C Love, Catherine Turvey, Jamie Harding, Ruth Young, Rebecca Ramsing, Michael F Tlusty, Jillian P Fry, Ly Nguyen, Frank Asche, Elizabeth M Nussbaumer, Andrew L Thorne-Lyman, Martin Bloem. Nutrition and origin of US chain restaurant seafood. The American Journal of Clinical Nutrition. 2021; 113 (6):1546-1555.
Chicago/Turabian StyleDavid C Love; Catherine Turvey; Jamie Harding; Ruth Young; Rebecca Ramsing; Michael F Tlusty; Jillian P Fry; Ly Nguyen; Frank Asche; Elizabeth M Nussbaumer; Andrew L Thorne-Lyman; Martin Bloem. 2021. "Nutrition and origin of US chain restaurant seafood." The American Journal of Clinical Nutrition 113, no. 6: 1546-1555.
The COVID-19 pandemic and subsequent lockdowns are creating health and economic crises that threaten food and nutrition security. The seafood sector provides important sources of nutrition and employment, especially in low-income countries, and is highly globalized allowing shocks to propagate. We studied COVID-19-related disruptions, impacts, and responses to the seafood sector from January through May 2020, using a food system resilience ‘action cycle’ framework as a guide. We find that some supply chains, market segments, companies, small-scale actors and civil society have shown initial signs of greater resilience than others. COVID-19 has also highlighted the vulnerability of certain groups working in- or dependent on the seafood sector. We discuss early coping and adaptive responses combined with lessons from past shocks that could be considered when building resilience in the sector. We end with strategic research needs to support learning from COVID-19 impacts and responses.
David C. Love; Edward H. Allison; Frank Asche; Ben Belton; Richard S. Cottrell; Halley E. Froehlich; Jessica A. Gephart; Christina C. Hicks; David C. Little; Elizabeth M. Nussbaumer; Patricia Pinto da Silva; Florence Poulain; Angel Rubio; Joshua S. Stoll; Michael F. Tlusty; Andrew L. Thorne-Lyman; Max Troell; Wenbo Zhang. Emerging COVID-19 impacts, responses, and lessons for building resilience in the seafood system. Global Food Security 2021, 28, 100494 .
AMA StyleDavid C. Love, Edward H. Allison, Frank Asche, Ben Belton, Richard S. Cottrell, Halley E. Froehlich, Jessica A. Gephart, Christina C. Hicks, David C. Little, Elizabeth M. Nussbaumer, Patricia Pinto da Silva, Florence Poulain, Angel Rubio, Joshua S. Stoll, Michael F. Tlusty, Andrew L. Thorne-Lyman, Max Troell, Wenbo Zhang. Emerging COVID-19 impacts, responses, and lessons for building resilience in the seafood system. Global Food Security. 2021; 28 ():100494.
Chicago/Turabian StyleDavid C. Love; Edward H. Allison; Frank Asche; Ben Belton; Richard S. Cottrell; Halley E. Froehlich; Jessica A. Gephart; Christina C. Hicks; David C. Little; Elizabeth M. Nussbaumer; Patricia Pinto da Silva; Florence Poulain; Angel Rubio; Joshua S. Stoll; Michael F. Tlusty; Andrew L. Thorne-Lyman; Max Troell; Wenbo Zhang. 2021. "Emerging COVID-19 impacts, responses, and lessons for building resilience in the seafood system." Global Food Security 28, no. : 100494.
Seafood is a highly traded commodity and 71% of the United States (U.S.) supply is imported. This study addresses questions about imported seafood safety and compares risks of outbreaks and recalls across countries of origin, species, and stages of the supply chain. We found that where seafood comes from does not play a major role in risk. Risk is a function of the activities happening at each stage of the supply chain, inherent riskiness of some products or processes, and “pass through” risks introduced at upstream and midstream stages of the supply chain. Dominant farmed species (shrimp, tilapia, catfish) became less risky as they move along the supply chain toward consumers. We recommend investments in agencies overseeing food safety and health, enhanced traceability within supply chains, and more open government datasets that support systems-level analyses.
David C. Love; Elizabeth M. Nussbaumer; Jamie Harding; Jessica A. Gephart; James L. Anderson; Frank Asche; Joshua S. Stoll; Andrew L. Thorne-Lyman; Martin W. Bloem. Risks shift along seafood supply chains. Global Food Security 2020, 28, 100476 .
AMA StyleDavid C. Love, Elizabeth M. Nussbaumer, Jamie Harding, Jessica A. Gephart, James L. Anderson, Frank Asche, Joshua S. Stoll, Andrew L. Thorne-Lyman, Martin W. Bloem. Risks shift along seafood supply chains. Global Food Security. 2020; 28 ():100476.
Chicago/Turabian StyleDavid C. Love; Elizabeth M. Nussbaumer; Jamie Harding; Jessica A. Gephart; James L. Anderson; Frank Asche; Joshua S. Stoll; Andrew L. Thorne-Lyman; Martin W. Bloem. 2020. "Risks shift along seafood supply chains." Global Food Security 28, no. : 100476.
Background Respiratory disease among industrial hog operation (IHO) workers is well documented; however, it remains unclear whether specific work activities are more harmful and if personal protective equipment (PPE), as used by workers, can reduce adverse health outcomes. Objectives To assess the relationship between self-reported IHO work activities and PPE use with mucus membrane and respiratory health symptoms in an occupational cohort. Methods IHO workers (n=103) completed baseline and up to eight bi-weekly (i.e., every two weeks) study visits. Workers reported typical (baseline) and transient (bi-weekly) work activities, PPE use, and physical health symptoms. Baseline and longitudinal associations between work activities and health outcomes were assessed using generalized logistic and fixed-effects logistic regression models, respectively. Results At baseline, reports of ever versus never drawing pig blood, applying pesticides, and increasing years worked at any IHO were positively associated with reports of eye, nose, and/or throat irritation. Over time, transient exposures, including those associated with dustiness in barns, cleaning of barns, and pig contact were associated with increased odds of symptoms including sneezing, headache, and eye or nose irritation, particularly in the highest categories of exposure. When PPE was used, workers had decreased odds of symptoms interfering with sleep (odds ratio (OR): 0.1; 95% confidence interval (CI): 0.01, 0.8), sneezing (OR: 0.1; 95% CI: 0.01, 1.0), and eye or nose irritation (OR: 0.1; 95% CI: 0.02, 0.9). Similarly, when they washed their hands ≥8 times per shift (the median) versus less frequently, workers had decreased odds of any respiratory symptom (OR: 0.3; 95% CI: 0.1, 0.8). Discussion In this healthy volunteer IHO worker population, increasingly unfavorable work activities were associated with self-reported mucus membrane and respiratory health outcomes. Strong protective associations were seen between PPE use and handwashing and the odds of symptoms, warranting further investigation in intervention studies.
Vanessa Renee Coffman; Devon J. Hall; Nora Pisanic; David C. Love; Maya Nadimpalli; Meredith McCormack; Marie Diener-West; Meghan F. Davis; Christopher D. Heaney. Self-reported work activities, mucus membrane symptoms, and respiratory health outcomes among an industrial hog operation worker cohort, North Carolina, USA. 2020, 1 .
AMA StyleVanessa Renee Coffman, Devon J. Hall, Nora Pisanic, David C. Love, Maya Nadimpalli, Meredith McCormack, Marie Diener-West, Meghan F. Davis, Christopher D. Heaney. Self-reported work activities, mucus membrane symptoms, and respiratory health outcomes among an industrial hog operation worker cohort, North Carolina, USA. . 2020; ():1.
Chicago/Turabian StyleVanessa Renee Coffman; Devon J. Hall; Nora Pisanic; David C. Love; Maya Nadimpalli; Meredith McCormack; Marie Diener-West; Meghan F. Davis; Christopher D. Heaney. 2020. "Self-reported work activities, mucus membrane symptoms, and respiratory health outcomes among an industrial hog operation worker cohort, North Carolina, USA." , no. : 1.
The COVID-19 pandemic and subsequent lockdowns are creating health and economic crises that threaten food and nutrition security. The seafood sector provides important sources of employment and nutrition, especially in low-income countries, and is highly globalized, allowing shocks to propagate internationally. We use a resilience ‘action cycle’ framework to study the first five months of COVID-19-related disruptions, impacts, and responses to the seafood sector. Looking across high- and low-income countries, we find that some supply chains, market segments, companies, small-scale actors and civil society have shown initial signs of greater resilience than others. For example, frozen Ecuadorian shrimp and Chinese tilapia exports were diverted to alternative markets, while live-fresh supply chains were more impacted. COVID-19 has also highlighted the vulnerability of certain groups working in- or dependent on the seafood sector. We discuss early coping and adaptive responses, combined with lessons from past shocks, that could be considered when building resilience in the sector.
David Love; Edward H. Allison; Frank Asche; Ben Belton; Richard S. Cottrell; Halley E. Froehlich; Jessica A. Gephart; Christina Hicks; David C. Little; Elizabeth M. Nussbaumer; Patricia Pinto Da Silva; Florence Poulain; Angel Rubio; Joshua S. Stoll; Michael F. Tlusty; Andrew L. Thorne-Lyman; Max Troell; Wenbo Zhang. Emerging COVID-19 impacts, responses, and lessons for building resilience in the seafood system. 2020, 1 .
AMA StyleDavid Love, Edward H. Allison, Frank Asche, Ben Belton, Richard S. Cottrell, Halley E. Froehlich, Jessica A. Gephart, Christina Hicks, David C. Little, Elizabeth M. Nussbaumer, Patricia Pinto Da Silva, Florence Poulain, Angel Rubio, Joshua S. Stoll, Michael F. Tlusty, Andrew L. Thorne-Lyman, Max Troell, Wenbo Zhang. Emerging COVID-19 impacts, responses, and lessons for building resilience in the seafood system. . 2020; ():1.
Chicago/Turabian StyleDavid Love; Edward H. Allison; Frank Asche; Ben Belton; Richard S. Cottrell; Halley E. Froehlich; Jessica A. Gephart; Christina Hicks; David C. Little; Elizabeth M. Nussbaumer; Patricia Pinto Da Silva; Florence Poulain; Angel Rubio; Joshua S. Stoll; Michael F. Tlusty; Andrew L. Thorne-Lyman; Max Troell; Wenbo Zhang. 2020. "Emerging COVID-19 impacts, responses, and lessons for building resilience in the seafood system." , no. : 1.
The aim of this study was to explore United States (U.S.) seafood consumption patterns, food sourcing, expenditures, and geography of consumption. We analyzed seafood intake and food sourcing using the National Health and Nutrition Examination Survey (NHANES) cycles 2007–2008 to 2015–2016 for US adults ≥19 years old (n = 26,743 total respondents; n = 4957 respondents consumed seafood in the past 24 h). Seafood expenditures were extrapolated by combining NHANES with three other public datasets. U.S. adults consumed 63% of seafood (by weight) at home. The top sources of seafood (by weight) were food retail (56%), restaurants (31%), and caught by the respondent or someone they know (5%). Sixty-five percent of consumer expenditures for seafood were at restaurants and other “away from home” sources while 35% were at retail and other “at home” sources. Slightly less than half of overall U.S. food expenditures are “away from home,” which is much lower than for seafood, suggesting that consumers have very different spending habits for seafood than for an aggregate of all foods.
David C. Love; Frank Asche; Zach Conrad; Ruth Young; Jamie Harding; Elizabeth M. Nussbaumer; Andrew L. Thorne-Lyman; Roni Neff. Food Sources and Expenditures for Seafood in the United States. Nutrients 2020, 12, 1 .
AMA StyleDavid C. Love, Frank Asche, Zach Conrad, Ruth Young, Jamie Harding, Elizabeth M. Nussbaumer, Andrew L. Thorne-Lyman, Roni Neff. Food Sources and Expenditures for Seafood in the United States. Nutrients. 2020; 12 (6):1.
Chicago/Turabian StyleDavid C. Love; Frank Asche; Zach Conrad; Ruth Young; Jamie Harding; Elizabeth M. Nussbaumer; Andrew L. Thorne-Lyman; Roni Neff. 2020. "Food Sources and Expenditures for Seafood in the United States." Nutrients 12, no. 6: 1.
Aquaculture now produces nearly half of the seafood consumed globally. Atlantic salmon (Salmo salar) is one of the top aquaculture products and the most valuable farmed marine finfish species in the United States (U.S.). The aim of this study is to better understand veterinary drug use in U.S. net pen Atlantic salmon aquaculture and compare these findings to other salmon producing countries and U.S. livestock. We collected and analyzed records on Atlantic salmon production and veterinary drug use in Maine (2003 to 2017) and Washington (2012 to 2017). Antimicrobial medicated feeds were used in 8% and 93% of production cycles in Maine and Washington, respectively. Oxytetratcycline was the primary drug used in both states. Maine used no antimicrobials in eight of the past 15 yrs., including none in 2017. Emamectin benzoate, an antiparasitic medicated feed, was used in 28% production cycles in Maine (2014 to 2017; avg. 1.1 kg/yr) and no emamectin benzoate was administered in Washington over the time period studied. From 2014 to 2016, the U.S. farmed salmon industry contributed 0.8% ± 0.1% to annual global farmed salmon production and administered 1.2% ± 0.6% of antimicrobials used in global salmon farming. Over the same time period, Norway and Chile accounted for 53% ± 3% and 35% ± 3% of annual global production, and administered 0.06% ± 0.02% and 96% ± 0.09% of antimicrobials used in global salmon farming. Compared to U.S. terrestrial agriculture in 2016, the U.S. Atlantic salmon industry contributed 0.031% to U.S. food animal production and administered 0.057% of antimicrobials available to U.S. food animals. Based on the data we collected, the U.S. Atlantic salmon aquaculture industry is a relatively small user of antimicrobials compared to U.S. beef, pigs, poultry, and Chilean salmon industries. There are relatively few approved drugs in the U.S. to treat aquaculture diseases and more options are needed as well as continued work on vaccines. Antimicrobial resistance is a worldwide public health concern; the overuse or misuse of antimicrobials in any setting can compromise the treatment of bacterial infections. The U.S. net pen Atlantic salmon aquaculture industry appears to be the first U.S. food animal industry to report monthly antimicrobial use at the farm-level to the government. These data are critical to assess public health risks associated with antimicrobial use and resistance, and therefore, are needed from all U.S. food animal industries.
David C. Love; Jillian P. Fry; Felipe Cabello; Christopher M. Good; Bjørn T. Lunestad. Veterinary drug use in United States net pen Salmon aquaculture: Implications for drug use policy. Aquaculture 2019, 518, 734820 .
AMA StyleDavid C. Love, Jillian P. Fry, Felipe Cabello, Christopher M. Good, Bjørn T. Lunestad. Veterinary drug use in United States net pen Salmon aquaculture: Implications for drug use policy. Aquaculture. 2019; 518 ():734820.
Chicago/Turabian StyleDavid C. Love; Jillian P. Fry; Felipe Cabello; Christopher M. Good; Bjørn T. Lunestad. 2019. "Veterinary drug use in United States net pen Salmon aquaculture: Implications for drug use policy." Aquaculture 518, no. : 734820.
Vibrio bacteria can accumulate in molluscan shellfish and cause human diseases. The United States (U.S.) has implemented Vibrio Control Plans to mitigate risks associated with these bacteria, which include time and temperature requirements for post-harvest processing and maintaining an unbroken cold chain. In this study, we tracked the performance of the cold chain for U.S. farmed oysters distributed nationally and internationally using temperature sensors. Boxes and bags of oysters (n = 125) were shipped from farms in Washington State and the Chesapeake Bay (Virginia and Maryland) to 143 unique businesses in 20 U.S. states, Washington D.C, and Hong Kong, China. Eighty-one percent of the temperature sensors were returned with usable data. The average product temperature among all participants was 4.4 ± 2.7 °C (40 ± 5 °F), which is 5.6 °C (10 °F) cooler than the 10 °C (50 °F) guidance criterium established by the U.S. government. There were spikes in temperature in some shipments: 18% of shipments (16/91) experienced oyster temperatures above 10 °C for one hour or more, and the median time spent out of temperature control was 2.5 h. We modeled V. parahaemolyticus abundance using temperature sensor data, and 75% (68/91) of shipments had a net decrease in V. parahaemolyticus abundance in the cold chain. There are opportunities for improvements in cold chain performance in the shellfish industry and related businesses. In the discussion we provide recommendations for oyster producers related to product cooling, for businesses that handle shellfish to make sure they are following HACCP guidelines, and for government and industry groups to develop guidance for shipping by air, among other issues.
David C. Love; Lillian M. Kuehl; Robert M. Lane; Jillian P. Fry; Jamie Harding; Benjamin Davis; Kate Clancy; Bobbi Hudson. Performance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationally. International Journal of Food Microbiology 2019, 313, 108378 .
AMA StyleDavid C. Love, Lillian M. Kuehl, Robert M. Lane, Jillian P. Fry, Jamie Harding, Benjamin Davis, Kate Clancy, Bobbi Hudson. Performance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationally. International Journal of Food Microbiology. 2019; 313 ():108378.
Chicago/Turabian StyleDavid C. Love; Lillian M. Kuehl; Robert M. Lane; Jillian P. Fry; Jamie Harding; Benjamin Davis; Kate Clancy; Bobbi Hudson. 2019. "Performance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationally." International Journal of Food Microbiology 313, no. : 108378.
Direct-to-consumer food marketing is a growing niche in the United States food supply chain. Food animal producers who use direct marketing may employ different production models and standard practices from producers selling animal products to the conventional food system. Direct-to-consumer food supply chains (generally and specifically regarding food animal products) are relatively unexplored in food safety and health research. We conducted a cross-sectional, market-basket analysis of the Maryland direct-to-consumer poultry supply chain to assess food safety. We analyzed 40 direct-to-consumer commercial poultry meat products (one product per farm) forEscherichia coli, Staphylococcus aureusandSalmonella spp.using culture-based methods. Isolates underwent antimicrobial susceptibility testing.E. coliandS. aureuswere recovered from 9/40 (23%) and 12/40 (30%) of poultry meat samples, respectively. Of interest for comparing direct-market and mainstream supply chains for food safety risks, noSalmonellaisolates were recovered from any direct-market sampled poultry products and no multidrug resistance was observed inE. coliandS. aureusisolates. Microbial outcomes were compared to a survey of poultry production and processing practices within the same study population.ImportanceThis study demonstrates substantially lower rates of antimicrobial-resistant (AMR) microbial pathogens in the market-basket products from Maryland direct-market broiler poultry supply chain compared to rates of AMR in the conventional supply chain for similar retail meat products from NARMS. We further describe the landscape of the statewide supply chain for direct-market poultry, focusing on characteristics related to risk management strategies applied to microbial food safety. These findings are of public health significance for both the research and policy communities; these data provide an initial evidence base for more targeted research evaluating potential risk factors for microbial food safety in the direct-to-consumer supply chain. These data will also assist the Maryland Department of Agriculture and other state-level agencies with oversight of food safety issues to guide policy efforts for direct-market poultry production and sales.
Patrick A. Baron; David C. Love; Shanna Ludwig; Kathryn Dalton; Jesper Larsen; Gabriel K. Innes; Meghan F. Davis; Christopher D. Heaney. Microbial Food Safety in the Maryland Direct-to-Consumer Poultry Supply Chain. 2019, 643106 .
AMA StylePatrick A. Baron, David C. Love, Shanna Ludwig, Kathryn Dalton, Jesper Larsen, Gabriel K. Innes, Meghan F. Davis, Christopher D. Heaney. Microbial Food Safety in the Maryland Direct-to-Consumer Poultry Supply Chain. . 2019; ():643106.
Chicago/Turabian StylePatrick A. Baron; David C. Love; Shanna Ludwig; Kathryn Dalton; Jesper Larsen; Gabriel K. Innes; Meghan F. Davis; Christopher D. Heaney. 2019. "Microbial Food Safety in the Maryland Direct-to-Consumer Poultry Supply Chain." , no. : 643106.
U.S. seafood consumption has changed dramatically in recent decades and has become increasingly dominated by the consumption of a limited number of species that are primarily imported and predominantly sourced from aquaculture. In getting to this point, the United States has been, and still is, at the forefront of some of the most important trends in global seafood markets. Hence, discussing the factors influencing U.S. seafood consumption patterns is an interesting and informative endeavor and will most likely also have strong predictive power for the continued development of seafood markets in the United States. In this article, we will discuss the transitions in the U.S. seafood market, primarily focusing on the period from 1990 to the present, highlighting the main factors that facilitated this development. This article provides an overview of U.S. landings, aquaculture production, exports, and imports and also explores contributing trends in global export and import markets. This will be followed by a discussion of U.S. per capita consumption patterns and an examination of the consolidation of species consumed over time. Finally, implications for future trends in seafood consumption and production are discussed.
Gina Shamshak; James L. Anderson; Frank Asche; Taryn Garlock; David C. Love. U.S. seafood consumption. Journal of the World Aquaculture Society 2019, 50, 715 -727.
AMA StyleGina Shamshak, James L. Anderson, Frank Asche, Taryn Garlock, David C. Love. U.S. seafood consumption. Journal of the World Aquaculture Society. 2019; 50 (4):715-727.
Chicago/Turabian StyleGina Shamshak; James L. Anderson; Frank Asche; Taryn Garlock; David C. Love. 2019. "U.S. seafood consumption." Journal of the World Aquaculture Society 50, no. 4: 715-727.
Temperature-controlled supply chains (cold chains) require an unbroken chain of refrigeration to maintain product quality and safety. This study investigated cold chains for farmed oysters raised in the Chesapeake Bay, one of the largest shellfish-growing regions in the United States, and sold live to the half-shell market in surrounding states. Temperature sensors were used in boxes of oysters from February to September 2017, which generated 5,250 h of temperature data. Thirty-nine businesses participated in the temperature sensor study, and 26 of those businesses participated in interviews to further understand how cold chains function. Internal oyster temperatures were measured above 50°F (10°C) for over 1 h in 19% (7 of 36) of shipments, which is a temperature that exceeds National Shellfish Sanitation Program criteria. The highest internal oyster temperature recorded in any shipment was 54.5°F (12.5°C). Some parts of the cold chain had difficulty maintaining storage temperatures below 45°F (7.2°C) in warmer months when Vibrio control plans were in effect. We modeled the effects of temperature on Vibrio parahaemolyticus. The model predicted moderate bacterial growth before oysters were under temperature control, but cold chains prevented further bacterial growth and provided a moderate drop-off in V. parahaemolyticus abundance.
David C. Love; Robert M. Lane; Benjamin Davis; Kate Clancy; Jillian P. Fry; Jamie Harding; Bobbi Hudson. Performance of Cold Chains for Chesapeake Bay Farmed Oysters and Modeled Growth of Vibrio parahaemolyticus. Journal of Food Protection 2018, 82, 168 -178.
AMA StyleDavid C. Love, Robert M. Lane, Benjamin Davis, Kate Clancy, Jillian P. Fry, Jamie Harding, Bobbi Hudson. Performance of Cold Chains for Chesapeake Bay Farmed Oysters and Modeled Growth of Vibrio parahaemolyticus. Journal of Food Protection. 2018; 82 (1):168-178.
Chicago/Turabian StyleDavid C. Love; Robert M. Lane; Benjamin Davis; Kate Clancy; Jillian P. Fry; Jamie Harding; Bobbi Hudson. 2018. "Performance of Cold Chains for Chesapeake Bay Farmed Oysters and Modeled Growth of Vibrio parahaemolyticus." Journal of Food Protection 82, no. 1: 168-178.
Michael Tlusty; Peter Tyedmers; Friederike Ziegler; Malin Jonell; Patrik Jg Henriksson; Richard Newton; Dave Little; Jillian Fry; Dave Love; Ling Cao. Commentary: comparing efficiency in aquatic and terrestrial animal production systems. Environmental Research Letters 2018, 13, 128001 .
AMA StyleMichael Tlusty, Peter Tyedmers, Friederike Ziegler, Malin Jonell, Patrik Jg Henriksson, Richard Newton, Dave Little, Jillian Fry, Dave Love, Ling Cao. Commentary: comparing efficiency in aquatic and terrestrial animal production systems. Environmental Research Letters. 2018; 13 (12):128001.
Chicago/Turabian StyleMichael Tlusty; Peter Tyedmers; Friederike Ziegler; Malin Jonell; Patrik Jg Henriksson; Richard Newton; Dave Little; Jillian Fry; Dave Love; Ling Cao. 2018. "Commentary: comparing efficiency in aquatic and terrestrial animal production systems." Environmental Research Letters 13, no. 12: 128001.
The published article used dressed weight (i.e., head, guts, and other body parts removed) as the edible portion (i.e., yield) values for terrestrial species. This was an error, and instead we should have used yield values based on retail cuts of meat, which is consistent with the values used for farmed aquatic species. Therefore, we have replaced the dressed weight values with retail cut values for beef cattle and pigs, including bone-in and boneless values, similar to yield values used for aquatic animals. Chickens are commonly sold in a dressed form (i.e., dressed weight is a retail cut for chickens), so a combination of dressed weight and other retail cut values were used for chickens. We recalculated the protein and calorie efficiencies for these terrestrial species, and the following tables and figure below are corrected for beef cattle, pigs, and chickens: Tables 1, 2 and S4; Figure 2. These revisions do not pertain to any data or calculations for aquatic animals.
Jillian P. Fry; Nicholas A Mailloux; David C Love; Michael C Milli; Ling Cao. Corrigendum: Feed conversion efficiency in aquaculture: do we measure it correctly? (2018 Environ. Res. Lett. 13 024017). Environmental Research Letters 2018, 13, 079502 .
AMA StyleJillian P. Fry, Nicholas A Mailloux, David C Love, Michael C Milli, Ling Cao. Corrigendum: Feed conversion efficiency in aquaculture: do we measure it correctly? (2018 Environ. Res. Lett. 13 024017). Environmental Research Letters. 2018; 13 (7):079502.
Chicago/Turabian StyleJillian P. Fry; Nicholas A Mailloux; David C Love; Michael C Milli; Ling Cao. 2018. "Corrigendum: Feed conversion efficiency in aquaculture: do we measure it correctly? (2018 Environ. Res. Lett. 13 024017)." Environmental Research Letters 13, no. 7: 079502.
Globally, demand for food animal products is rising. At the same time, we face mounting, related pressures including limited natural resources, negative environmental externalities, climate disruption, and population growth. Governments and other stakeholders are seeking strategies to boost food production efficiency and food system resiliency, and aquaculture (farmed seafood) is commonly viewed as having a major role in improving global food security based on longstanding measures of animal production efficiency. The most widely used measurement is called the 'feed conversion ratio' (FCR), which is the weight of feed administered over the lifetime of an animal divided by weight gained. By this measure, fed aquaculture and chickens are similarly efficient at converting feed into animal biomass, and both are more efficient compared to pigs and cattle. FCR does not account for differences in feed content, edible portion of an animal, or nutritional quality of the final product. Given these limitations, we searched the literature for alternative efficiency measures and identified 'nutrient retention', which can be used to compare protein and calories in feed (inputs) and edible portions of animals (outputs). Protein and calorie retention have not been calculated for most aquaculture species. Focusing on commercial production, we collected data on feed composition, feed conversion ratios, edible portions (i.e. yield), and nutritional content of edible flesh for nine aquatic and three terrestrial farmed animal species. We estimate that 19% of protein and 10% of calories in feed for aquatic species are ultimately made available in the human food supply, with significant variation between species. Comparing all terrestrial and aquatic animals in the study, chickens are most efficient using these measures, followed by Atlantic salmon. Despite lower FCRs in aquaculture, protein and calorie retention for aquaculture production is comparable to livestock production. This is, in part, due to farmed fish and shrimp requiring higher levels of protein and calories in feed compared to chickens, pigs, and cattle. Strategies to address global food security should consider these alternative efficiency measures.
Jillian P Fry; Nicholas A Mailloux; David C Love; Michael C Milli; Ling Cao. Feed conversion efficiency in aquaculture: do we measure it correctly? Environmental Research Letters 2018, 13, 024017 .
AMA StyleJillian P Fry, Nicholas A Mailloux, David C Love, Michael C Milli, Ling Cao. Feed conversion efficiency in aquaculture: do we measure it correctly? Environmental Research Letters. 2018; 13 (2):024017.
Chicago/Turabian StyleJillian P Fry; Nicholas A Mailloux; David C Love; Michael C Milli; Ling Cao. 2018. "Feed conversion efficiency in aquaculture: do we measure it correctly?" Environmental Research Letters 13, no. 2: 024017.
David Clifford Love; Patricia Pinto Da Silva; Julia Olson; Jillian Parry Fry; Patricia Clay. Fisheries, food, and health in the USA: the importance of aligning fisheries and health policies. Agriculture & Food Security 2017, 6, 128 .
AMA StyleDavid Clifford Love, Patricia Pinto Da Silva, Julia Olson, Jillian Parry Fry, Patricia Clay. Fisheries, food, and health in the USA: the importance of aligning fisheries and health policies. Agriculture & Food Security. 2017; 6 (1):128.
Chicago/Turabian StyleDavid Clifford Love; Patricia Pinto Da Silva; Julia Olson; Jillian Parry Fry; Patricia Clay. 2017. "Fisheries, food, and health in the USA: the importance of aligning fisheries and health policies." Agriculture & Food Security 6, no. 1: 128.
The aquaculture industry relies on federal investments to stimulate aquaculture research and development (R&D). We conducted this study to track federal spending for aquaculture using a large database of 2957 US federal research grants awarded from 1990 to 2015. During that period, 1.04 billion US dollars (USD) were spent on aquaculture research, with 919 million USD from federal agencies and 123 million USD in matching funds. By comparison, over the same time frame, the US Department of Agriculture's R&D spending was 41 billion USD. Federal grant funding for aquaculture had a 37-fold return on investment since 2000. Microalgae, oysters, salmon and trout, catfish, and shrimp received the most grant support, and the most common topics/disciplines were aquaculture production sciences, aquatic animal health and disease, genetics and breeding, and nutrition. Our findings can be used to identify research gaps and inform federal policy, grant making, and budget allocation.
David C. Love; Irena Gorski; Jillian P. Fry. An Analysis of Nearly One Billion Dollars of Aquaculture Grants Made by the US Federal Government from 1990 to 2015. Journal of the World Aquaculture Society 2017, 48, 689 -710.
AMA StyleDavid C. Love, Irena Gorski, Jillian P. Fry. An Analysis of Nearly One Billion Dollars of Aquaculture Grants Made by the US Federal Government from 1990 to 2015. Journal of the World Aquaculture Society. 2017; 48 (5):689-710.
Chicago/Turabian StyleDavid C. Love; Irena Gorski; Jillian P. Fry. 2017. "An Analysis of Nearly One Billion Dollars of Aquaculture Grants Made by the US Federal Government from 1990 to 2015." Journal of the World Aquaculture Society 48, no. 5: 689-710.
Based on the average level of seafood consumption in the United States (U.S.), the 2010 Dietary Guidelines for Americans encourages citizens to double their intake to improve the health of their diets. The future availability of seafood, however, is threatened by overfishing, unsustainable seafood farming practices, ocean pollution and acidification, and other factors. The growing global population and advancing ecological threats such as climate change are placing increasing demands and constraints on U.S. and global seafood supplies. Waste reduction has the potential to support increased seafood consumption without further stressing aquatic resources. It is essential to quantify waste levels in order to effectively target and design waste reduction interventions. Accordingly, we used previous multi-country regional research and updated datasets to calculate a country-specific (U.S.) estimate of seafood loss for the years 2009–2013. We estimate that 40–47% of the edible U.S. seafood supply went uneaten in this period. The greatest portions of this loss occurred at the levels of consumers (in and out of home) (51–63% of loss attributed to consumption), bycatch discarded by commercial fishers (16–32%), and in distribution and retail operations (13–16%). Based on conservative estimates, this waste represents 208 billion grams of protein, 1.8 trillion mg of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids (i.e., omega-3 fatty acids), and 1.1 trillion kilocalories. The seafood that is lost could fill 36% of the gap between current consumption and U.S. Department of Agriculture-recommended levels. As another way of understanding the magnitude of loss, this lost seafood could provide the total yearly target quantity of protein for 10.1 million men or 12.4 million women, EPA+DHA for 20.1 million adults, and calories for 1.5 million adults. The lost nutrition estimates we provide are meant to be illustrative of the issue’s significance and magnitude. While a significant portion of the loss could be prevented or recovered for human consumption, we do not intend to suggest that all of it could or should become food for humans. Bycatch is generally best left in the water; some seafood loss is not culturally acceptable, marketable, nutritious or safe; and a portion of loss is also unavoidable. Instead, we discuss waste prevention strategies involving governments, businesses, and consumers that can be employed to reduce seafood loss and create a more efficient and sustainable seafood system.
Dave C. Love; Jillian P. Fry; Michael C. Milli; Roni Neff. Wasted seafood in the United States: Quantifying loss from production to consumption and moving toward solutions. Global Environmental Change 2015, 35, 116 -124.
AMA StyleDave C. Love, Jillian P. Fry, Michael C. Milli, Roni Neff. Wasted seafood in the United States: Quantifying loss from production to consumption and moving toward solutions. Global Environmental Change. 2015; 35 ():116-124.
Chicago/Turabian StyleDave C. Love; Jillian P. Fry; Michael C. Milli; Roni Neff. 2015. "Wasted seafood in the United States: Quantifying loss from production to consumption and moving toward solutions." Global Environmental Change 35, no. : 116-124.
Half of the world’s edible seafood comes from aquaculture, and the United States (US) government is working to develop an offshore finfish aquaculture industry in federal waters. To date, US aquaculture has largely been regulated at the state level, and creating an offshore aquaculture industry will require the development of a new regulatory structure. Some aquaculture practices involve hazardous working conditions and the use of veterinary drugs, agrochemicals, and questionable farming methods, which could raise environmental and occupational public health concerns if these methods are employed in the offshore finfish industry in the US. This policy analysis aims to inform public health professionals and other stakeholders in the policy debate regarding how offshore finfish aquaculture should be regulated in the US to protect human health; previous policy analyses on this topic have focused on environmental impacts. We identified 20 federal laws related to offshore finfish aquaculture, including 11 that are relevant to preventing, controlling, or monitoring potential public health risks. Given the novelty of the industry in the US, myriad relevant laws, and jurisdictional issues in an offshore setting, federal agencies need to work collaboratively and transparently to ensure that a comprehensive and functional regulatory structure is established that addresses the potential public health risks associated with this type of food production.
Jillian P. Fry; David C. Love; Arunima Shukla; Ryan M. Lee. Offshore Finfish Aquaculture in the United States: An Examination of Federal Laws That Could be Used to Address Environmental and Occupational Public Health Risks. International Journal of Environmental Research and Public Health 2014, 11, 11964 -11985.
AMA StyleJillian P. Fry, David C. Love, Arunima Shukla, Ryan M. Lee. Offshore Finfish Aquaculture in the United States: An Examination of Federal Laws That Could be Used to Address Environmental and Occupational Public Health Risks. International Journal of Environmental Research and Public Health. 2014; 11 (11):11964-11985.
Chicago/Turabian StyleJillian P. Fry; David C. Love; Arunima Shukla; Ryan M. Lee. 2014. "Offshore Finfish Aquaculture in the United States: An Examination of Federal Laws That Could be Used to Address Environmental and Occupational Public Health Risks." International Journal of Environmental Research and Public Health 11, no. 11: 11964-11985.