Action levels

Levels set to provide regulatory guidance to FDA field personnel to determine whether or not a product should be deemed adulterated and an appropriate enforcement action imposed.

ADI

Acceptable daily intake.

AFDO

Association of Food and Drug Officials, York, Pa.

AFDOSS

Association of Food and Drug Officials of Southern States, Knoxville, Tenn.

ALAD

Aminolevulinic acid dehydratase.

APA

Administrative Procedures Act, administered by Food and Drug Administration.

APC

Aerobic plate count (for microorganisms).

APHA

American Public Health Association, Washington, D.C.

AQL

Acceptable quality level (quality that has a 95% chance of acceptance).

ASP

Amnesic shellfish poisoning.

BHC

Benzene hexachloride (a mixture of the α, β, γ-isomers of 1,2,3,4,5,6-hexachlorocyclohexane, depending on the manufacturer).

BH

Boston Harbor in Boston, Mass.

CAP

Controlled atmosphere packaging.

CCPs

Critical control points.

CDC

Centers for Disease Control, Public Health Service, Atlanta, Ga.

CFR

Code of Federal Regulations.

CFU

Colony forming unit.

Chemically contaminated

Presence of significant levels of undesirable (usually toxic) chemicals derived from natural environment or of anthropogenic origin.

CHPB

Canadian Health Protection Board, Ottawa.

CNI

Community Nutrition Institute, Washington, D.C.

CNS

Central nervous system.

Control systems

Mechanisms to reduce or eliminate risk from hazards by government, industry, or individual action.

CPG

Compliance policy guidelines relating to seafood safety.

CSF

Cerebrospinal fluid.

CSTE

Conference of State and Territorial Epidemiologists, Albany, N.Y.

CT

Cholera toxin.

CWA

Clean Water Act, administered by Environmental Protection Agency.

DB

Delaware Bay in Delaware.

DCC

Division of Contaminants Chemistry of Food and Drug Administration Center for Food Safety and Applied Nutrition, Washington, D.C.

DCPA

Dacthal pesticide.

Front Matter (R1-R16)

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)

Index (425-432)