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.

Contents

• Committee On Evaluation Of The Safety Of Fishery Products
• Food And Nutrition Board
• Preface
• 1. Executive Summary
  • Overview
  • Nature And Extent Of Public Health Risks
  • Scope And Adequacy Of Current Seafood Safety Programs
  • Options For Reducing Public Health Risks
  • Potential Impact Of Proposed Options
  • Direction For Data Collection And Future Research
• 2. Seafood Production, Distribution, and Consumption
  • Abstract
  • Introduction
  • Demographics Of The Seafood Industry
  • Fishery Resources
  • Aquaculture
  • Consumption Trends
  • Activities In Other Countries
  • Conclusions And Recommendations
  • References
• 3. Microbiological and Parasitic Exposure and Health Effects
  • Abstract
  • Introduction
  • Pathogens Naturally Present In Marine Or Freshwater Environments
  • Pathogens Associated With Fecal Pollution Of The Marine Or Freshwater Environment
  • Processing, Distribution, And Preparation-Related Public Health Hazards
  • Public Health Risk Assessment
  • Conclusions And Recommendations
  • References
• 4. Naturally Occurring Fish and Shellfish Poisons
  • Abstract
  • Introduction
  • Specific Intoxications
  • Conclusions And Recommendations
  • References
• 5. Occurrence of Chemical Contaminants in Seafood and Variability of Contaminant Levels
  • Abstract
  • Introduction
  • Toxic Agents And Potential Types Of Health Effects
  • Data On The Distribution Of Chemical Contamination
  • Evidence For Trace-Metal And Organic Contamination
  • Potential Opportunities For Reducing Exposures
  • Appendix to Chapter 5
  • References
• 6. Chemical Health Risk Assessment–Critique of Existing Practices and Suggestions for Improvement
  • Abstract
  • Introduction
  • Broad Categorization Of Mechanisms Of Different Adverse Effects And Implications For Dose-Response Relationships
  • Critique Of Risk Assessments Used In Formulating Contaminant Guidelines/Tolerances For Specific Chemicals And Suggestions For Improvement
  • Estimating Human Intake Of Contaminants From Seafood And Some Associated Risks
  • Probable Health Risks From Fish And Shellfish Consumption-Recommendations For Research
  • Conclusions And Recommendations
  • References
• 7. Statistical Sampling Issues in the Control of Seafood Hazards
  • Abstract
  • Introduction
  • Surveillance And Compliance Sampling
  • Attributes And Variables Sampling Plans
  • Survey Of Current Sampling Plans
  • Conclusions And Recommendations
  • References
• 8. Seafood Surveillance and Control Programs
  • Abstract
  • Introduction
  • Responsibilities And Programs Of The Federal Government
  • Responsibilities And Programs Of State Agencies
  • Cause Of Illness In Targeted States And Territories
  • State-Federal Regulatory Liaison
  • State And Industry Initiatives
  • Seafood Safety In The International Environment
  • Comparative Risks For Consumers Of Various Seafood Products
  • Conclusions And Recommendations
  • References
  • Appendix to Chapter 8
• Appendixes
  • Appendix A Glossary Of Terms And Acronyms
  • Appendix B Committee On Evaluation Of The Safety Of Fishery Products Affiliations And Major Research Interests

This study was supported by contract no. 50-WCNF-8-060636 from the U.S. Department of Commerce, National Oceanic and Atmospheric Administration.

NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance.

This report has been reviewed by a group other than the authors according to procedures approved by a Report Review Committee consisting of members of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine.

The Institute of Medicine was chartered in 1970 by the National Academy of Sciences to enlist distinguished members of the appropriate professions in the examination of policy matters pertaining to the health of the public. In this, the Institute acts under both the Academy's 1863 congressional charter responsibility to be an adviser to the federal government and its own initiative in identifying issues of medical care, research, and education. Dr. Samuel O. Thier is president of the Institute of Medicine.