Issues in fishery products safety in the United States.
1993
Ahmed F.E.
Most seafoods available to the U.S. public are wholesome and unlikely to cause illness in the consumer. Nevertheless, there are areas of risk. The major risk of acute disease is associated with the consumption of raw shellfish, particularly bivalve molluscs. For persons living in tropical areas, there is a risk of ciguatera; other natural toxins (paralytic shellfish poisoning, neurotoxic shellfish poisoning, etc.) have been associated with shellfish from endemic areas. Finally, there are less well-defined risks of acute and chronic disease related to environmental contamination of aquatic food animals. Dealing with such risks on a short-term basis requires improvements in the present system of regulatory control. In the long term, amelioration and eventual elimination of some hazards require strengthening and more effective application of control measures to prevent the disposal of human and industrial waste into offshore marine and fresh waters.
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