Research Interests
Safety and quality of wild catch and aquaculture species, sensory evaluation of seafood products, handling and processing of fish and fishery products, public, environmental, and animal health issues associated with aquaculture systems.

Personal Information
In 1981, Dr. Jahncke completed his M.S. in Fishery Science/Aquaculture at Cornell University, and received his Ph.D. in Food Science in 1985 from Cornell. Employed at the National Marine Fisheries (NMFS) Service, Charleston Laboratory he helped develop the Marine Forensics Program into one of the major research efforts at the laboratory. In 1990, he initiated and developed the NMFS/MSU Experimental Seafood Processing Research Complex in Pascagoula, MS. In 1992, he joined the NMFS National Seafood Inspection Laboratory, Pascagoula, MS as the Program Coordinator, and had the lead role in the development of the laboratory as a major analytical seafood testing facility.

Dr. Jahncke is Director of the Virginia Seafood Agriculture Research and Extension Center, Hampton, VA, and Professor in the Department of Food Science and Technology. The Seafood Center focuses on seafood safety and quality, recirculating marine aquaculture systems, business management, engineering and community outreach programs. Faculty at the Center draws on the expertise from four colleges and seven departments.

Dr. Jahncke is also a member of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), and is the chair of its Codex Subcommittee. The NACMCF is the national advisory group to the USDA and FDA on microbiological food safety issues. He is on the executive committee for the Tropical and Subtropical Seafood Science and Technology Society of the Americas, and for the Seafood Technology Division of IFT. He is also a member of the Scientific Advisory Committee (SAC) for the World Food Logistics Organization (WFLO).

Current Projects

Aquaculture is one of the fastest growing areas of agriculture. Unfortunately, most aquaculturists are primarily interested in growing and selling aquatic organisms and may be unaware of potential public health issues associated with aquaculture products and aquaculture operations. Research projects in this area include the application of Hazard Analysis Critical Control Point (HACCP) Principles as a risk management tool in sustainable aquaculture.

The use of post processing technologies to eliminate pathogens in fishery products is becoming more and more important. Current research interests include the use of high hydrostatic pressure (HHP), irradiation and microwaves to eliminate Vibrio spp. in raw molluscan shellfish.

Recent Publications

Books

2002. Public, Animal and Environmental Aquaculture Health Issues. (M.L. Jahncke, E.S. Garrett, A. Reilly, R.E. Martin, and E. Cole, Editors.). John Wiley & Sons, Inc. 605 Third Avenue. New York, New York, 10158-0012. ISBN: 0-471-38772-X. 204 pp.

Chapters in Books

2002. Jahncke, M. L. and M.H. Schwarz.. Public, animal and environmental aquaculture health issues in industrialized countries. Chapter 3. Pages 67-102. In: Public, animal and environmental aquaculture health issues. (M. Jahncke, E.S. Garrett, A. Reilly, R.E. Martin, and E. Cole, Editors). John Wiley & Sons, Inc. 605 Third Avenue, New York, New York 10158-0012. 204 pp.

2002. Jahncke, M.L. Future considerations of global aquaculture. Chapter 6. Pages 167-181. In: Public, animal and environmental aquaculture health issues. (M. Jahncke, E.S. Garrett, A. Reilly, R.E. Martin, and E. Cole, Editors). John Wiley & Sons, Inc. 605 Third Avenue, New York, New York 10158-0012. 204 pp.

2001. Jahncke, M.L., C.L. Browdy, M.H. Schwarz, A. Segars, J.L. Silva, D. Smith, and A. Stokes. Preliminary application of hazard analysis critical control point (HACCP) principles as a risk management tool to control exotic viruses at shrimp production and processing facilities. In: The New Wave, Proceedings of the Special Session on Sustainable Shrimp Culture, Aquaculture 2001. (Craig L. Browdy and Darryl E. Jory, Eds.). The World Aquaculture Society, Baton Rouge, LA USA.

Chapters in Manuals

2000. Jahncke, M.L. and P. Vantresca. Chapter 5, "Adulterants" in the Seafood Alliance HACCP Sanitation Standard Operating Procedures (SSOPs) Seafood Training Manual. National Seafood HACCP Alliance. Florida Sea Grant Report 119. P. O. Box 110409, Gainesville, FL 32611-0409.

2000. Rippen, T., C. Fernandez, and M.L. Jahncke. Chapter 2, "Food Contact Surfaces" in the Seafood Alliance HACCP Sanitation Standard Operating Procedures (SSOPs) Seafood Training Manual. National Seafood HACCP Alliance. Florida Sea Grant Report 119. P. O. Box 110409, Gainesville, FL 32611-0409.

Papers

2006.  Koo, J., M. Jahncke, P. Reno, H. Xiaopei, and P. Mallikarjunan.  Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in Phosphate-Buffered Saline and in Inoculated Whole Oysters by High Pressure Processing.  Journal of Food Protection 69(3):596-601.

2006.  Koo, J. and M. Jahncke. Acid adapted Vibrio parahaemolyticus and Vibrio vulnificus enhance survival in acidic environments. Journal of Aquatic Food Products Technology:15(2):47-56.

2006.  Soung-Hun, C.,  M.L. Jahncke, C. Koo-bok, and J. Eun. The effect of processing conditions on the properties of gelatin from skate (Raja kenojei) skins.  Food Hydrocolloids. 20(6):810-816.

2005.  Mowry, D.E., M.H. Schwarz, K.P. Hughes, M.L. Jahncke, S.A. Smith. Efficacy of Hydrogen Peroxide in Marine Recirculating Aquaculture Systems holding Summer Flounder (Paralichthys dentatus).  Journal of Applied Aquaculture 17(1): 65-75.

2005.  Scott, V.N., M. Wiedmann, D. Hicks, R. Collette, M. Jahncke, and K. Gall. Guidelines for Listeria testing of environmental, raw product and finished product samples in smoked seafood processing facilities.  Food Protection Trends 25(1):23-34.

2005. Smith-Asher, J.L., L. Granata, G. Flick, M. Jahncke, and R. Croonenburghs. Cleaning effectiveness and hand washing procedures in the removal of Listeria spp. in blue crab (Callinectes sapidus) processing plants.  Journal of Aquatic Food Product Technology 14(1): 39-53.

2005.  Xiaopei, H., P. Mallikarjunan, J. Koo, L. Andrews, and M. Jahncke.  Comparison of kinetics on high pressure and irradiation inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in buffer solutions and whole oysters.  Journal of Food Protection. 68(2):292-295.

2004.  Soung-Hun, C., M. Jahncke, and J. Eun. Nutritional composition and microflora of the fresh and fermented skate (Raja kenojei) skins. International Journal of Food Sciences and Nutrition. 55(1):45-51.

2004. Gall, K., V.N. Scott, R. Collette, M. Jahncke, D. Hicks, and M. Martin. Implementing targeted good manufacturing practices and sanitation procedures to minimize Listeria monocytogenes contamination of smoked seafood products. Food Protection Trends 24(5):302-315.

2004. Jahncke, M., R. Collette, D. Hicks , M. Wiedmann, V. Scott , and K. Gall. Treatment options to eliminate, reduce, or control growth of Listeria monocytogenes on raw material and on finished product for the smoked fish industry. Food Protection Trends 24(8):612-619.

2004. Mowry, D.E., M.H. Schwarz, K.P. Hughes, M.L. Jahncke, S.A. Smith. Efficacy of Hydrogen Peroxide in Marine Recirculating Aquaculture Systems holding Summer Flounder (Paralichthys dentatus). Journal of Applied Aquaculture. (In Press).

2004. *Xiaopei, H., P. Mallikarjunan, J. Koo, L. Andrews, and M. Jahncke. Comparison of kinetics on high pressure and irradiation inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in buffer solutions and whole oysters. Journal of Food Protection (In Press).

2003. Andrews, L., M.L. Jahncke, and K. Mallikarjunan. Low dose gamma irradiation to reduce pathogenic Vibrio spp. in live oysters. J. Aquatic Food Prod. Technol. (12(3):71-84).

2002. IFT. IFT Expert Report. Emerging microbiological food safety issues-implications for control in the 21st century. Institute of Food Technologists. Scientific and technical panel: Potter, M. (Panel Chair), D. Archer, A. Benson, F. Busta, J. Dickson, M. Doyle, J. Farber, B. Finlay, M. Goldblatt, C. Hedberg, D. Hoover, M. Jahncke, L. Jaykus, C. Kaspar, A. Liang, J. Lindsay, J. Pestka, M. Pierson, P. Slade, R. Tompkin, and M. Tortorello. An expert report of the Institute of Food Technologists. 107 pp.

2002. Jahncke, M.L., and D. Herman. Control of food safety hazards during cold-smoked fish processing. J. Food Sci. Special Supplement. 66(7):S-1104-S-1111.

2001. IFT/FDA. IFT Expert Report. Processing parameters needed to control pathogens in cold smoked fish. Scientific and technical panel: Busta, F., G.E. Bledsoe, G.J. Flick, L. Gram, D. Herman, M.L. Jahncke, and Dr. R. Ward. A report of the Institute of Food Technologists for the Food and Drug Administration of the U.S. Department of Health and Human Services. March 29, 2001. IFT/FDA Contract No. 223-98-2333. Task Order 2.