Seafood

Information on foodborne illness and contaminants related to seafood.  

Fish and shellfish contain high quality protein and other essential nutrients and are an important part of a healthful diet. In fact, a well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and aid in children’s proper growth and development. As with any type of food, however, it is important to handle seafood safely in order to reduce the risk of foodborne illness, often called “food poisoning.”

Handling, Cooking & Serving Seafood Safely

• Seafood Q&A
• Fresh and Frozen Seafood: Selecting and Serving it Safely
• Safe Food Handling: What You Need to Know
• Food Irradiation: What You Need to Know
• Advice for Pregnant Women
  
  • What You Need to Know About Mercury in Fish and Shellfish (Brochure)
  • Safe Eats - Meat, Poultry & Seafood

Pathogens and Contaminants: Potential Causes of Foodborne Illness in Seafood

• Methylmercury
• Scombrotoxin Poisoning/Decomposition
• Vibrio vulnificus & Vibrio parahaemolyticus
  
  • FDA Advice to Retail and Foodservice Operations on Raw Oysters Shipped with "For Cooking Only" Label as Part of a Vibrio parahaemolyticus Control Plan August 6, 2008
  • Letter to Health Care Professionals Regarding the Risk of Vibrio vulnificus Septicemia Associated with the Consumption of Raw Oysters June 2005
  • Vibrio vulnificus Health Education Kit March 2004

Drug and Chemical Residues Methodology

• Fluoroquinolones
• Malachite Green and Metabolites; Crystal Violet and Brilliant Green
• Determination of Melamine Residues in Catfish Tissue by Triple Quadrupole LC-MS-MS with HILIC Chromatography