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Razieh Farzad

Specialist

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Razieh Farzad

Orcid ID0000-0003-4429-2597

Specialist

assistant professor, sustainable seafood production systems, UF/IFAS Department of Food Science and Human Nutrition, and seafood safety Extension specialist, Florida Sea Grant Program, Gainesville, FL

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Publications

thumbnail for publication: Agricultura celular para la producción de pescados y mariscos a base de células

Agricultura celular para la producción de pescados y mariscos a base de células

Razieh Farzad

Este artículo pretende proporcionar información básica sobre el sistema de producción de pescados y mariscos a base de células a los consumidores y productores de pescados y mariscos. Translation of "Cellular Agriculture for Production of Cell-Based Seafood," FSHN21-2/FS432. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department.

thumbnail for publication: A Review of Feed Attractants as a Guide for Aquaculture Operations

A Review of Feed Attractants as a Guide for Aquaculture Operations

Thaleia N. Roda, Razieh Farzad, and Micheal S. Allen

The aquaculture industry can use feed attractants to improve the feed intake efficiency of various fish and shellfish species. These attractants can improve fish growth and survival, particularly during the sensitive early-life phases when effective feeding is critical to survival. Thus, there is a need to review the types of attractants and their effectiveness in improving fish growth and survival. In this EDIS publication, we provide background information on how feed attractants work and a list of available feed attractants used by the industry.

thumbnail for publication: Ensuring Safe Oysters: Essential Handling, Preparing, and Cooking Practices

Ensuring Safe Oysters: Essential Handling, Preparing, and Cooking Practices

Razieh Sadat Mirmahdi, Samantha Dicker, Razieh Farzad, Andrew J. MacIntosh, Amarat Simonne, and Naim Montazeri

This EDIS publication provides insights for both oyster consumers and the restaurants that serve them, offering recommendations on techniques to maximize the safety of oysters through proper cooking.

thumbnail for publication: Food Traceability Rule Overview: A Guide for Florida Food Industry

Food Traceability Rule Overview: A Guide for Florida Food Industry

Sharon Xin Ying Chuah and Razieh Farzad

The FSMA's Traceability Rule, finalized in 2022, aims to establish a comprehensive system for tracking specific foods along the value chain from farm to fork, to prevent and respond to foodborne illnesses more effectively. The industry should implement the rule by 2026. This revision is part of the FDA's New Era of Smarter Food Safety blueprint and implements Section 204(d) of the FDA Food Safety Modernization Act (FSMA). The FDA's Final Traceability Rule initially focuses on specific food categories identified as higher risk for contamination and foodborne illnesses. These categories are referred to as the "Food Traceability List" (FTL). In this EDIS publication, we have provided to the food industry background information and an overview of the rule's key components and the foods covered by it. Additionally, available resources have been compiled in a table to help the industry understand the rule better and find more information about it.

thumbnail for publication: Seafood HACCP Regulation: Basic Information for the Florida Seafood Industry

Seafood HACCP Regulation: Basic Information for the Florida Seafood Industry

Razieh Farzad

This new 3-page document is the first in a "Seafood Guide" series, which seeks to help the seafood industry in Florida understand seafood safety regulations. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department.

thumbnail for publication: Toxicidad del Selenio y del Mercurio: La Fábula de los Peces

Toxicidad del Selenio y del Mercurio: La Fábula de los Peces

Razieh Farzad y Jeanette Andrade

El pescado es un componente esencial en una dieta equilibrada. No solo es una buena fuente de proteína, sino que también aporta ácidos grasos esenciales, como el omega-3; vitaminas, como la vitamina D; y minerales, como el selenio (Se). Sin embargo, a los consumidores les inquieta la exposición a mercurio por consumo de pescado. Además, estudios recientes han demostrado que el selenio puede prevenir la intoxicación por mercurio. Es útil entender la interacción entre el selenio y el mercurio para comprender mejor el riesgo de exposición a mercurio por consumo de pescados y mariscos. Written by Razieh Farzad and Jeanette Andrade, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2022.

thumbnail for publication: Norma HACCP para pescados y mariscos: Información básica para la industria de pescados y mariscos de Florida

Norma HACCP para pescados y mariscos: Información básica para la industria de pescados y mariscos de Florida

Razieh Farzad

Este documento es el primero de una serie de "Guías de mariscos", que busca ayudar a la industria de mariscos en FL a entender las normas de inocuidad de pescados mariscos. Translation of FS436, Seafood HACCP Regulation: Basic Information for the Florida Seafood Industry. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department; 3 pp.

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood: Part 3— Regulatory Framework in the United States and Food Safety Considerations

Cellular Agriculture for Production of Cell-Based Seafood: Part 3— Regulatory Framework in the United States and Food Safety Considerations

Rose Omidvar and Razieh Farzad

In this EDIS publication, we provide information on the current regulatory framework for cell-based seafood production in the United States, food safety considerations, and the path forward for cell-based seafood products to get approved for selling in the marketplace. Additionally, drawing on the available science-based risk analysis methods for seafood production such as Hazards Analysis Critical Control Point (HACCP), we provided a simple hazard analysis to identify the potential seafood hazards that can potentially compromise the safety of cell-based seafood products.

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood: Part 2— Why should we start with lean fish?

Cellular Agriculture for Production of Cell-Based Seafood: Part 2— Why should we start with lean fish?

Rose Omidvar and Razieh Farzad

This EDIS publication is the second in cellular agriculture series in which we provided information on why some fish species are better candidates for cell-based seafood production. In addition, we discussed why zebrafish could be a suitable animal model for the research and development of cell-based seafood.

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood: Part 4—Exploring the Potential of Fish Skin and Fish Waste in the Circular Bioeconomy

Cellular Agriculture for Production of Cell-Based Seafood: Part 4—Exploring the Potential of Fish Skin and Fish Waste in the Circular Bioeconomy

Julia Tvedt, Boce Zhang, and Razieh Farzad

Cellular agriculture offers a groundbreaking approach to seafood production, where fish cells are cultivated to produce fish meat without traditional fishing or aquaculture. This method promises to meet the growing demand for seafood and addresses critical issues such as overfishing and habitat destruction. Fish waste, including fish skin, is a significant byproduct of the seafood industry that is often discarded; however, using fish waste as a resource for cell-based seafood production emerges as a compelling solution. Integrating fish waste into the production process can enhance the sustainability and efficiency of cellular agriculture. This approach aligns with the principles of the circular bioeconomy, transforming waste into valuable inputs and closing the loop in seafood production. This EDIS publication provides information on the potential of fish skin and other fish waste materials to be used as natural sources in cell-cultivated seafood production and its scaffolding.

thumbnail for publication: Preparation, Safe Handling, and Nutritional Value of Blue Crab: A Seafood Delicacy

Preparation, Safe Handling, and Nutritional Value of Blue Crab: A Seafood Delicacy

Donald E. Sweat and Razieh Farzad

This document provides basic information regarding the preparation, safe handling, and nutritional value of blue crab for seafood consumers. Written by Donald E. Sweat and Razieh Farzad; published by the UF/IFAS Food Science and Human Nutrition Department; 3 pp.

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood

Cellular Agriculture for Production of Cell-Based Seafood

Razieh Farzad

This new 4-page article intends to give basic information about the cell-based seafood production system to consumers and seafood producers. Written by Razieh Farzad and published by the UF/IFAS Food Science and Human Nutrition Department.

thumbnail for publication: Fish Fillet: White Versus Red, Structure and Nutritional Composition

Fish Fillet: White Versus Red, Structure and Nutritional Composition

Rose Omidvar, Michael Sipos, and Razieh Farzad

Fish is one of the primary sources of protein and other nutrients globally. There are thousands of food fish species with different chemical compositions and nutritional characteristics of fillets. Therefore, this EDIS publication has provided information on fish muscle structure and differences between red muscles and white muscles in fish. In addition, discussions on fish muscle composition and the effect of heat on the muscle are provided.

thumbnail for publication: Healthy Living Lifestyle Habits: Land and Sea

Healthy Living Lifestyle Habits: Land and Sea

Razieh Farzad, Brittany J. Scharf, James E. Davis, LuAnn Duncan, and JanaFaye Anderson

This new 5-page publication of the UF/IFAS Food Science and Human Nutrition Department provides information for the general public about the benefits of incorporating land- and water-based natural resource activities to achieve a healthy lifestyle. Written by Razieh Farzad, Brittany Scharf, Jim E. Davis, LuAnn Duncan, and Jana Anderson.

thumbnail for publication: Using the FDA’s Fish and Fishery Products Hazards and Controls Guidance to Develop HACCP Plans for Fish and Fisheries Products

Using the FDA’s Fish and Fishery Products Hazards and Controls Guidance to Develop HACCP Plans for Fish and Fisheries Products

Razieh Farzad

This Ask IFAS document is the third in the Seafood Guide series and provides information to the seafood industry on how to develop a seafood HACCP plan effectively. Written by Razieh Farzad, and published by the UF/IFAS Department of Food Science and Human Nutrition, February 2025.

thumbnail for publication: Selenium and Mercury Toxicity: The Tale of Fish

Selenium and Mercury Toxicity: The Tale of Fish

Razieh Farzad and Jeanette Andrade

Not only is fish a good source of protein, but it also provides essential fatty acids such as omega-3, vitamins such as vitamin D, and minerals such as selenium. However, consumers are concerned about exposure to mercury through fish consumption. The degree of exposure to mercury depends on both the amount and the type of fish consumed. Additionally, recent studies have shown that Se can prevent mercury poisoning. To better understand the risk of mercury exposure through seafood consumption, understanding selenium-mercury interaction is useful. This new 4-page document is the first in a "Fish and Human Nutrition" series, which seeks to help consumers make a knowledge-based decision when choosing their seafood. Written by Razieh Farzad and Jeanette Andrade and published by the UF/IFAS Food Science and Human Nutrition Department.