Pamela Tom

Tom is located in the Department of Food Science and Technology at the University of California, Davis campus.  Her work supports the California Sea Grant and National Sea Grant College Program goals and strategies in ensuring a safe and sustainable seafood supply.  She coordinates educational programs to help producers and consumers maximize seafood quality, safety and value. 

Education and Outreach

The numerous outreach programs and educational activities conducted by Tom both in the United States and overseas transfer technical information to a varied audience: seafood processors and distributors, importers, inspectors, retailers, analytical laboratories, educators, researchers and consumers.

Tom collaborates with Sea Grant programs, agency and industry colleagues to plan professional seafood workshops and conferences that teach skills and share relevant scientific information. For example, the popular “sensory decomposition” hands-on training sessions, which Tom organizes in conjunction with the U.S. Food and Drug Administration (FDA) and NOAA’s Seafood Inspection Program, give participants guidance in using their senses of sight and smell to judge if fish samples would pass FDA standards.

Tom serves as director of the Seafood Network Information Center Web site SeafoodNIC, a clearinghouse for seafood information, and the source of a host of topics ranging from regulations, product development and marketing to consumer safety. In addition, she owns and manages the Seafood HACCP (Hazard Analysis and Critical Control Point a seafood-safety management program) list and the California Seafood Announcements and Information List (SAIL) for seafood professionals that issue timely updates and advisories.

Most recently Tom has collaborated with Georgia Sea Grant in establishing the Safe Oysters Web site that deals with Vibrio vulnificus health issues. She also collaborated with Florida State University in creating a Web site on Prohibited Antimicrobial Agents in Seafood.  She is currently working on a US Department of Agriculture extension grant jointly with Oregon State University, Cornell University and the Universities of Delaware, Florida and Rhode Island to develop training materials to help deliver a uniform message on balancing the benefits and risks of seafood consumption for three target groups: 1) general public; 2) healthcare practitioners and professionals and; 3) doctors, researchers and scientists.

Education

Pamela received her bachelor’s and master’s degrees along with a California Secondary Teaching Credential from the University of California, Davis.

Selected Publications

National Seafood HACCP Alliance for Training and Education.  2010.  Hazard Analysis and Critical Control Point Training Curriculum, 5th Ed., Chapter 13: Resources for Preparing HACCP Plans. p. 183-194.

Green, D. and Tom, P. 2006.  Measuring, Maintaining Freshness in Aquaculture Products.  Global Aquaculture Advocate, Vol. 9 (5):40, 42.

McBride, S.C., R.J. Price, P.D. Tom, J.M. Lawrence and A.L. Lawrence. 2004. Comparison of gonad quality factors: Color, hardness and resilience, of Strongylocentrotus franciscanus between sea urchins fed prepared feed or algal diets and sea urchins harvested from the Northern California fishery. Aquaculture 233:405-422.

Price, R.J. and P.D. Tom. 1997. Monitoring and proper handling ensure seafood safety. California Agriculture. University of California, Division of Agriculture and Natural Resources, Reports of Research and Reviews 51(4):50-56.

Price, R.J. and P.D. Tom. 2004. Compendium of fish and fishery product processes, hazards, and controls. National Seafood HACCP Alliance for Training and Education. 

Tom, P. D., and Stivers, T.L. 2007.  Vibrio Bacteria Pose Dangers for Consumers, Seafood Workers.  Global Aquaculture Advocate, Vol. 10 (2):42-43.

Tom, P.D., and Barnett, J. 2008.  Nose Training - Courses Teach Participants to Identify Seafood Problems by Smell. Global Aquaculture Advocate, Vol. 11. (5):54, 56-57.

Tom, P.D., and Olin, P.G. 2010.  Farmed or Wild?  Both Types of Salmon Taste Good and Are Good for You.  Global Aquaculture Advocate, Vol. 13 (3):58-60.