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Home » Topics » Food Type » Seafood

Seafood
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a plate of tuna sashimi, featuring sliced raw fatty tuna

Ahi Tuna Sourcing, Processing, Safety, and Quality

While tuna is a wild caught product, its quality and safety are arguably a function of handling, grading, and processing
John M. Wigglesworth Ph.D. REHS/RS, CPFS, PCQI
July 23, 2026

This article focuses on frozen and fresh tuna used in sushi and sashimi applications and, as such, describes processing as it pertains to Big Eye, Yellowfin, and Bluefin tuna. 


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Cyan Analytics Launches Seafood Traceability Platform

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Food Safety Magazine Editorial Team
July 14, 2026

SeaTrace was developed to help seafood businesses capture and manage traceability information from harvest through export. 


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fish head on ice

EU Survey Identifies Gaps in Member State Histamine Controls for Fish Products

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Food Safety Magazine Editorial Team
July 6, 2026

A new European Commission report identified inconsistencies in how EU Member States conduct official controls for histamine (scombrotoxin) in fishery products, highlighting gaps in inspection procedures, staff training, and harmonization of testing methods.


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whole tuna on ice

CDC Reports More Than 1,200 Seafood Toxin Illnesses Between 2011 and 2023

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Food Safety Magazine Editorial Team
June 17, 2026

Scombroid toxin and ciguatoxin caused the greatest number of illnesses, hospitalizations, and death. Characterizing marine toxin outbreaks can help guide prevention efforts.


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pan seared scallops

EU Changes Certifications for U.S. Mollusk Imports, Increases Checks for Other High-Risk Foods

baileehendersonmay23.jpg
Bailee Henderson
June 15, 2026

The EU has implemented increased checks on certain food imports at the border, and has also introduced new certificate requirements for shipments of oysters, clams, mussels, scallops, and other aquaculture products from the U.S. due to veterinary drug use restrictions.


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fermented meat

Study is First to Analyze Trends in Foodborne Illness Outbreaks Linked to Non-Dairy Fermented Products

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Food Safety Magazine Editorial Team
May 29, 2026

Notable pathogen–food commodity pairings emerged, including Clostridium botulinum and Alaskan traditional fermented meats and fish. The analysis was conducted by FDA and CDC researchers. 


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shrimp on ice

Bipartisan Bill Would Give FDA Authority to Destroy Contaminated Food Imports

baileehendersonmay23.jpg
Bailee Henderson
May 27, 2026

Highlighting contaminated seafood as a particular concern, the Destruction of Hazardous Imports Act answers FDA’s request for the authority to destroy food imports that do not pass safety inspections at the border, preventing importers from “port shopping” their unsafe products.


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person pulling apart breaded fried white fish

FDA Researchers Find Substantial Fish Allergen Cross-Contact Risk from Breading Reuse

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Bailee Henderson
May 15, 2026

Breading mixtures may be reused for different foods in foodservice operations. An FDA-supported study found that both shrimp and cod allergens accumulate in reused breading and transfer to subsequent foods, although the cod cross-contact risk was much greater.


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assortment of seafood

USDA Creates Office of Seafood

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Food Safety Magazine Editorial Team
April 16, 2026

One of the primary roles of the new office will be coordinating across USDA agencies to ensure fishermen are integrated into USDA programs.


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This image captures a chaotic scene of Atlantic fishing vessels netting fish in northern Norway, surrounded by thousands of seagulls feasting on the catch.

Riding the Wave: Seafood Sector Must Embrace Sustainability and Safety to Ensure Success

The seafood industry must ensure that operational models meet evolving market expectations, and then properly leverage them to drive profitability and success
Lisa Goché
April 15, 2026

In the fight against food insecurity, seafood is an essential source of protein. Growing the responsibly produced seafood supply depends on every part of the value chain. Industry must ensure that operational models meet evolving market expectations, and then properly leverage them to drive profitability and success.


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Live: August 6, 2026 at 2:00 pm EDT: Attend this webinar to learn strategies for strengthening environmental control programs through a layered approach to pathogen management.

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Beyond Sanitization: Reducing Contamination Risk Without Raising Operating Cost

Live: August 11, 2026 at 2:00 pm EDT: Attend this webinar to learn why ambient air is the largest and most overlooked contamination zone in food processing, and what it costs you between scheduled cleans.

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Live: August 25, 2026 at 2:00 pm EDT: This webinar will cover why managing bird activity should be a priority for your business, the complexities involved in effective bird control, and proactive strategies to help protect your facility.

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