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.”
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.
The World Health Organization (WHO) is inviting the food safety community to submit data on methylmercury and total mercury in orange roughy, pink cusk-eel, and toothfish.
Seafood HACCP plans from Florida wholesale seafood establishments were evaluated for food hazard significance within the food establishment’s process, product and intended consumer use.
The need for traceability in the seafood sector is now widely recognized. Major seafood import markets have introduced traceability components to their import regulations in recent years.
Inconsistent government regulations confound food safety issues surrounding sushi. Fish quality and rice acidification affect the safety of the popular Japanese cuisine.
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