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Seafood Choices: Balancing Benefits and Risks
TABLE 4-11 Estimated Annual Occurrence of Parasitic Infections Due to Consumption of Seafood, Based on Original Compilation by FDA
SOURCE: As referenced in FDA, 1987.
the number of cases over 24 months during 1998–2000 at 38 parasitic infections, of which 17 were anisikiasis, 16 were diphyllobothriasis, and 5 were pseudoterranoviasis. In the final report, the AGA estimated the actual number of infections would likely be 270 cases. This survey is considered one of the most current estimates for seafoodborne parasite infections in the United States but as a single survey, it is also considered underreporting. Nevertheless, seafoodborne parasitic infections are not common in the United States.
The guidelines for seafood processing and handling that accompanied the FDA mandate for HACCP regulations introduced additional specific controls to further prevent seafoodborne parasitic infections (FDA, 2001a). The FDA identified seafood species of concern (Table 4-12) and controls for HACCP program compliance (Table 4-13). Cooking and freezing had previously been reported as effective methods to kill parasites in order to
TABLE 4-12 Seafood Identified by the FDA that Could Involve Potential Parasite Hazards If Consumed Raw and Not Previously Frozen