Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxins--with consequences that can range from mild enteritis to fatal illness.
At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply.
This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation.
A wealth of technical information is presented on the sources of contamination--microbes, natural toxins, and chemical pollutants--and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling.
Table of Contents
|1. Executive Summary||1-20|
|2. Seafood Production, Distribution, and Consumption||21-29|
|3. Microbiological and Parasitic Exposure and Health Effects||30-86|
|4. Naturally Occurring Fish and Shellfish Poisons||87-110|
|5. Occurence of Chemical Contaminants in Seafood and Variability of Contaminant Levels||111-171|
|6. Chemical Health Risk Assessment - Critique of Existing Practices and Suggestions for Improvement||172-266|
|7. Statistical Sampling Issues in the Control of Seafood Hazards||267-285|
|8. Seafood Surveillance and Control Programs||286-414|
|Appendix A: Glossary of Terms and Acronyms||415-422|
|Appendix B: Committee on Evaluation of the Safety of Fishery Products Affiliations and Major Research Interests||423-424|
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