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Home » Topics » Food Type » Seafood

Seafood
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Seafood includes all commercially captured or farmed freshwater and saltwater fish, molluscan shellfish, and crustaceans. Seafood and shellfish food safety is characterized by a special set of HACCP rules.

ARTICLES

snapper

Ciguatera Poisoning from Red Snapper in Coastal Areas

Vuong photo copy
Bảo Thy Vương Ph.D.
July 11, 2022

Ciguatera toxin, which does not break down during cooking, can cause severe foodborne illness in humans who consume contaminated reef fish that feed on toxic microalgae. Climate change is altering algal and seaweed growth patterns, which may impact the rate of ciguatoxin accumulation by these fish species.


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clams on grill

FDA Finds Harmful PFAS in Imported Canned Clams

2022 05 18 16 22 52.302 0400
Bailee Henderson
July 7, 2022

The U.S. Food and Drug Administration (FDA) tested seafood samples for per- and polyfluoroalkyl substances (PFAS) and found harmful levels of perfluorooctanoic acid in canned clams from China.


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sardines

FDA Updates HACCP Guidance for Fish

June 22, 2022

The U.S. Food and Drug Administration (FDA) has updated parts of its guidance on Hazards Analysis and Critical Control Points (HACCP) for fish and fishery products.


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Farm-Raised Fish and Seafood

Meeting Regulations for U.S. Farm-Raised Fish and Seafood

U.S. aquaculture is regulated by a number of federal agencies, and it has strict food safety requirements
Linda J. ODierno Michael Ciaramella
June 10, 2022

Fish and shellfish farm-raised in the U.S. must meet rigorous standards for food safety and quality, as well as environmental impact. Seafood processors, packers, and warehouses comply with the mandatory requirements of the Food and Drug Administration's Hazard Analysis and Critical Control Points (HACCP). This article takes a deep dive into the many regulations that make U.S. farm-raised seafood one of the safest, healthiest, and most sustainable foods available to the consumer.


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friends having lunch

New Food Sources and Food Production Systems: Exploring the Food Safety Angle

New food sources can help address security and sustainability challenges, but they may also bring unique food safety issues
Keya Mukherjee Ph.D. Vittorio Fattori Ph.D.
June 8, 2022

While new food sources and food production systems can help address some of the pressing food security and sustainability challenges ahead, they may also bring some unique food safety issues that must be proactively considered and addressed. This article examines the food safety and quality aspects of edible insects and other "new food" sources, such as jellyfish, aquatic algae, seaweed, and invertebrates. 


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seaweed salad

As Edible Seaweed Industry Grows, Food Safety Regulation is Necessary

2022 05 18 16 22 52.302 0400
Bailee Henderson
June 2, 2022

A research team from the University of New England is addressing the lack of regulatory oversight of edible seaweed by studying the effect that various food safety control measures have on the presence of pathogens on the crop. The researchers also explain why seaweed should not be regulated as shellfish.


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uncooked salmon

Study Finds High Listeriosis Risk from Uncooked Salmon

2022 05 18 16 22 52.302 0400
Bailee Henderson
May 4, 2022

A recent study reveals that a significant number of listeriosis cases in Germany were caused by the consumption of smoked or graved salmon that was contaminated by Listeria monocytogenes.


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mussels

Australian Study Suggests Plastic Pollution in Seafood

2022 05 18 16 22 52.302 0400
Bailee Henderson
April 21, 2022

Flinders University researchers measured microplastics levels in South Australian mussels, and the findings indicate the probability of plastic pollution in the global food supply chain. 


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fish in crate

FDA Issues Final Guidance on Reconditioning of Fish and Fishery Products by Segregation

April 15, 2022

The U.S. Food and Drug Administration (FDA) published a final guidance for the seafood sector, “Guidance for Industry: Reconditioning of Fish and Fishery Products by Segregation.”


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muscles

Marine Biotoxin Control for Molluscan Shellfish

It is critical to ensure the appropriate control of marine biotoxins to prevent contaminated product from reaching consumers
Stacey Wiggins Ph.D. Erika Anderson M.S.
February 16, 2022

This article addresses the sources, risk, and management of marine biotoxins found in molluscan shellfish and methods to identify contaminated shellfish meat before marketing. The authors also present an update to the online learning module developed to provide current National Shellfish Sanitation Program marine biotoxin management requirements for molluscan shellfish intended for interstate commerce.


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August 18, 2022

ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

August 23, 2022

Pathogen Control in a Low-Moisture Environment

LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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