One Hundred Years of Shellfish Regulation

One Hundred Years of Shellfish Regulation

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One Hundred Years of Shellfish Regulation

dc.contributor.advisor	Hutt, Peter Barton	en_US
dc.contributor.author	Remmer, Sharon M.	en_US
dc.date.accessioned	2012-12-07T16:18:27Z
dc.date.issued	1998	en_US
dc.identifier.citation	One Hundred Years of Shellfish Regulation (1998 Third Year Paper)	en
dc.identifier.uri	http://nrs.harvard.edu/urn-3:HUL.InstRepos:10015315
dc.description.abstract	Shellfish, as a food category. has a distinctive history of regulation. Unlike meat and poultry, shellfish has never been subject to 100% mandatory product inspection by the federal government. This absence of inspection does not reflect a regulatory decision that shellfish pose little risk to humans. On the contrary-- the available statistics, although incomplete, indicate that seafood illness made up about 5% of all foodborne illness cases between 1978 and 1984: More importantly. 53% of these seafood illness cases were caused by molluscan shellfish. The chance of contracting illness from finfish is only one in five million, but a serving of shellfish presents a risk of one in 250. Although illness can be caused by either biological pathogens or chemical contaminants in seafood, it is usually the naturally occurring pathogens that are responsible for human illness. Pathogens "enter water from domestic sewage or pass from humans or other warm-blooded animals to seafood during subsequent handling." To prevent contamination, then. regulation must address both the quality of the harvesting beds and the subsequent handling of shellfish.	en
dc.language.iso	en_US	en
dash.license	LAA	en_US
dc.subject	Food and Drug Law	en
dc.subject	fish	en
dc.subject	food	en
dc.subject	shellfish	en
dc.subject	contamination	en
dc.subject	FDA	en
dc.title	One Hundred Years of Shellfish Regulation	en
dc.type	Paper (for course/seminar/workshop)	en_US
dc.date.available	2012-12-07T16:18:27Z