One Hundred Years of Shellfish Regulation

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One Hundred Years of Shellfish Regulation

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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

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