food safety and quality lab

(Dr. Pivarnik: Coordinator, NFS Food Safety Outreach/Research; Associate Research Professor, NFS; URI Graduate Faculty)
  • Seafood safety and quality assessment
  • Food safety education

Research staff: Nicole Richard, M.S.

current projects:
  • Garden to table: Food safety practices of home gardeners. USDA/CSREES. 10/03–9/07. $384,000. Co-PI: Martha S. Patnoad.
  • Inactivation of viruses by pressure in ready-to-eat foods. USDA/CSREES. 9/04–9/08. University of Deleware, D. Hoover (PI). L. Pivarnik (Co-PI): $40, 448.
  • Controlling Listeria in seafood. NFI. 9/04-8/06. $7,000.
  • Food safety education for high school and transition special needs students. USDA/CSREES. 9/05-9/09. $590,439. Co-PI: Martha S. Patnoad.
  • An internet training program on sanitation good manufacturing and hygienic practices for food processors, wholesalers and warehouses. USDA/CSREES. 9/05-9/09. Cornell University, K. Gall. Total: $444,655. L. Pivarnik: $30,000.
  • Elimination and reduction of risk factors associated with foodborne Illness, RI Department of Health, Year 1 of five year project, $50,160, 4/05.; Year 2, $99,679. Year 3, 104,000 Co-PI: Martha S. Patnoad.
  • Developing the Best Outreach Message for Consumers on the Safe Handling and Utilization of Seafood and Seafood Products. NFI. Univ. of Delaware, D. Hicks (PI), L. Pivarnik (Co/PI): $19,500.
  • Benefits and risks of seafood consumption: Outreach education for healthcare providers. USDA/CSREES 9/07-9/2010. Oregon State University, M. Morrissey. Total: $596,440. L. Pivarnik: $64,968.
selected publications:
  • Richard, N.L., Pivarnik, L.F., Lee, C.M. and Ellis, P.C. 2008. Effect of matrix on recovery of biogenic amines in fish. Journal of AOAC International. 91(4): 768-776.
  • Hicks, D., L.F. Pivarnik and McDermott, R. 2008. Consumer perceptions about seafood – an internet survey. Journal of Foodservice. 19:213-226.
  • Pivarnik, L.F., Richard, N.L, Patnoad, M.S., Gable, R.K., Handley, D., Hirsch, D., Steen, D. and Violette, C. 2008. On-site interview of New England Gardeners to assess food safety knowledge and practices related to growing and handling of home grown fresh fruits and vegetables. Food Protection Trends. 28(2):115-124.
  • Pivarnik, LF, Hicks, D, Jahncke, M and Gall, K. 2007. Needs Assessment Survey of Sanitation, Good Manufacturing and Hygienic Training Practices for Food Processors, Wholesalers and Warehouse Operators. Food Protection Trends. 27(5):400-408.
  • Pivarnik, LF, Patnoad, MS, Leydon, NL and Gable, RK. 2006. New England home gardeners’ food safety knowledge of fresh fruits and vegetables. Food Protection Trends. 26(5):298-309.
  • Pivarnik, LF, Donath, H, Patnoad, MS, and Roheim, C. 2005. New England consumers’ willingness to pay for fresh fruits and vegetables grown on GAP-certified farms. Food Protection Trends. 25(4): 256-266.
  • Rossi, S., Lee, C, Ellis, P.C. and Pivarnik, L.F. 2002. Biogenic amine formation in Bigeye tuna steaks and whole Skipjack tuna. J. Food. Sci. 67(6):2056-2060.
  • Pivarnik, L.F., Ellis, P.C., and Wang, X., and Reilly, T. 2001. Standardization of the ammonia electrode method for evaluation seafood quality by correlation to sensory analysis. J. Food Sci. 66(7):945-952.
  • Ellis, P.C., Pivarnik, L.F., and Thiam, M. 2000. . “Official Methods of Analysis -Supplement”. Ammonia ion selective electrode method for volatile bases in fish. 17th edition. Procedure 999.01. W. Horowitz, ed. AOAC International, Arlington, VA. 35.1.45.
  • Ellis, P.C., Pivarnik, L.F., and Thiam, M. 2000. Determination of volatile bases in seafood using the ammonia ion selective electrode: a collaborative study report. Journal of AOAC International. 83(4): 933-943.