Food Safety Federal Oversight of Seafood Does Not Sufficiently Protect Consumers

Seafood (finfish & crustaceans) represent about 15% of the approximately 76 million foodborne illness outbreaks in the U.S. annually, ranging from mild gastrointestinal discomfort to neurological damage or death. In 1997 the Food & Drug Admin. (FDA) implemented a new science-based seafood safety program, the Hazard Analysis & Critical Point (HACCP) system. The U.S. Dept. of Agriculture also adopted a HACCP system for meat & poultry products. This report evaluates the effectiveness of FDA's system to control the risk of foodborne illness resulting from unsafe domestic & imported seafood. Charts & tables.Dyckman, Lawrence J. is the author of 'Food Safety Federal Oversight of Seafood Does Not Sufficiently Protect Consumers' with ISBN 9780756710460 and ISBN 0756710464.