Andrews, Linda S.

Asst Extension/Research Prof-Coastal Research & Extension Center
Campus Mailstop 9385
Coastal Research & Extension Center
2710 Beach Blvd., Suite 1-E
Biloxi, MS 39531
Phone: (228) 388-4710
Fax: (228) 388-1375
E-mail: lsa4@ra.msstate.edu
Ph.D., Louisiana State University

Specific Research Interests:
Seafood quality and safety
General food safety

Research Areas of Emphasis:
Oyster safety
Underutilized fish processing
Irradiation processing

Faculty Status:
Graduate faculty, first year

List of Five Recent Publications:

Andrews, L.S., Key, A.M., Martin, R.L., Grodner, R., and Park, D.L. 2002. Chlorine dioxide was of shrimp and crawfish; an alternative to aqueous chlorine. Accepted J. Food Microbiology.

Andrews, L.S. and M.A. Godshall. 2001. HACCP in Sugar Processing: Assuring Consumer Safety and Compliance with USDA, GMP and CFR. Submitted to the Sugar Journal.

Andrews, L.S., Godsall, M.A., and Moore, S. 2001. Sucrose Degradation Under Model Processing Conditions. Accepted Journal of Food Science.

Andrews, L.S. and M.A. Godshall. 2001. Comparing the Effects of Sulphur Dioxide on Model Sucrose and Cane Juice Systems. Journal of American Society of Sugar Cane Technologists. Accepted for publication.

Andrews, L.S. 2000. Heat Cooling Processing for Pasteurization of Raw Oysters:Target- Vibrio vulnificus. Proceedings of Seafood Science and Technology Conference, October 2000.

Courses and Workshops
Seafood HACCP
Seafood sanitation