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sanitation.
SEAFOOD SAFETY OVERVIEW Wash utensils before re-using to avoid cross-contamination. Wash hands before and after handling any raw or cooked food. Cook seafood thoroughly to an internal temperature of 145°F for at least 15 seconds. Keep hot foods hot and cold foods cold; avoid holding temperatures between 40-140°F. SEAFOOD SAFETY ISSUES FOR SPECIFIC PRODUCTS This section describes food safety issues associated with ready-to-eat foods that will not be cooked before they are eaten. Common ready-to-eat seafood products include smoked fish, seafood salads, pre-cooked products, surimi, and sushi and sashimi. Information on how to select and handle these products to avoid food borne illness isincluded.
OMEGA-3 (EPA+DHA) LEVELS IN COMMON FISH AND SHELLFISH Download PDF. Health organizations suggest an EPA+DHA intake of at least 250 to 500 milligrams per day. The American Heart Association recommends 1000 milligrams of EPA+DHA per day for patients with coronary heart disease, and two meals of oily fish per week for people without heart disease. OMEGA-3 CONTENT OF FREQUENTLY CONSUMED SEAFOOD PRODUCTS Since a significant portion of this fat is omega-3 fatty acids, the darker, oily fish also tend to have the highest level of omega-3s. The following Table contains the omega-3 fatty acid content of some of the most frequently consumed fish and shellfish species in the U.S. Health organizations suggest an EPA+DHA intake of at least 250 to 500 mgMERCURY IN SEAFOOD
Seafood choices that are very low in mercury include: salmon, sardines, pollock, flounders, cod, tilapia, shrimp, oysters, clams, scallops and crab. There is good evidence that the benefits associated with the omega-3 fatty acids in these species and most types of seafood greatly outweigh the small risk associated with mercury formost people.
RAW MOLLUSCAN SHELLFISH PANGASIUS | SEAFOOD HEALTH FACTS Pangasius is a term used for a special variety of imported freshwater fish that have become the tenth most popular seafood product eaten in the United States. Consumers are eating about 6 ounces of Pangasius per year and demand for this moderately priced selection is expected to continue to increase. It is a primary example of the increasingMAN-MADE POLLUTANTS
SEAFOOD NUTRITION OVERVIEW Seafood is a high-protein food that is low in calories, total fat, and saturated fat. High in vitamins and minerals, seafood has been shown to have numerous health benefits. For example, recent studies have shown that eating seafood can decrease the risk of heart attack, stroke, obesity, and hypertension. SEAFOOD SAFETY OVERVIEW Check temperatures with a food thermometer in the thickest part of the fillet or steak. Properly cooked seafood should be moist and solid-color throughout. Keep hot foods hot and cold foods cold. Avoid keeping seafood products at temperatures between 40–140°F. Purchase seafood from retailers that have high standards for quality andsanitation.
SEAFOOD SAFETY OVERVIEW Wash utensils before re-using to avoid cross-contamination. Wash hands before and after handling any raw or cooked food. Cook seafood thoroughly to an internal temperature of 145°F for at least 15 seconds. Keep hot foods hot and cold foods cold; avoid holding temperatures between 40-140°F. SEAFOOD SAFETY ISSUES FOR SPECIFIC PRODUCTS This section describes food safety issues associated with ready-to-eat foods that will not be cooked before they are eaten. Common ready-to-eat seafood products include smoked fish, seafood salads, pre-cooked products, surimi, and sushi and sashimi. Information on how to select and handle these products to avoid food borne illness isincluded.
OMEGA-3 (EPA+DHA) LEVELS IN COMMON FISH AND SHELLFISH Download PDF. Health organizations suggest an EPA+DHA intake of at least 250 to 500 milligrams per day. The American Heart Association recommends 1000 milligrams of EPA+DHA per day for patients with coronary heart disease, and two meals of oily fish per week for people without heart disease. OMEGA-3 CONTENT OF FREQUENTLY CONSUMED SEAFOOD PRODUCTS Since a significant portion of this fat is omega-3 fatty acids, the darker, oily fish also tend to have the highest level of omega-3s. The following Table contains the omega-3 fatty acid content of some of the most frequently consumed fish and shellfish species in the U.S. Health organizations suggest an EPA+DHA intake of at least 250 to 500 mgMERCURY IN SEAFOOD
Seafood choices that are very low in mercury include: salmon, sardines, pollock, flounders, cod, tilapia, shrimp, oysters, clams, scallops and crab. There is good evidence that the benefits associated with the omega-3 fatty acids in these species and most types of seafood greatly outweigh the small risk associated with mercury formost people.
RAW MOLLUSCAN SHELLFISH PANGASIUS | SEAFOOD HEALTH FACTS Pangasius is a term used for a special variety of imported freshwater fish that have become the tenth most popular seafood product eaten in the United States. Consumers are eating about 6 ounces of Pangasius per year and demand for this moderately priced selection is expected to continue to increase. It is a primary example of the increasingMAN-MADE POLLUTANTS
SEAFOOD NUTRITION OVERVIEW Seafood is a high-protein food that is low in calories, total fat, and saturated fat. High in vitamins and minerals, seafood has been shown to have numerous health benefits. For example, recent studies have shown that eating seafood can decrease the risk of heart attack, stroke, obesity, and hypertension. SEAFOOD SAFETY OVERVIEW Check temperatures with a food thermometer in the thickest part of the fillet or steak. Properly cooked seafood should be moist and solid-color throughout. Keep hot foods hot and cold foods cold. Avoid keeping seafood products at temperatures between 40–140°F. Purchase seafood from retailers that have high standards for quality andsanitation.
SEAFOOD AND CURRENT DIETARY RECOMMENDATIONS Numerous studies have associated diets that are low in total fat, saturated fat, trans fat, and cholesterol with reduced risk of coronary heart disease. The current Dietary Guidelines concluded that there is moderate evidence that shows that consumption of two servings of seafood per week (4 ounces per serving), which provide an averageof 250
SEAFOOD HANDLING AND STORAGE Microorganisms can come from the marine environment, water pollution, or contamination caused by improper handling. These microbes increase the rate of spoilage and some can cause illness. For many seafood products, increasing the storage temperature from 32°F to 40°F can double the rate of spoilage. RECREATIONALLY CAUGHT FISH AND SHELLFISH Fish and shellfish are unique foods in that large amounts are harvested by individuals for their own personal consumption. It is estimated that one-fifth of the fish and shellfish eaten in the U.S. comes from recreational or subsistence fishing in the ocean, in marine bays or estuaries, or in freshwater lakes, ponds, rivers or streams. SEAFOOD HANDLING AND STORAGE Finfish should be stored in the refrigerator and used within 1 to 2 days after purchase. It’s a good idea to store it on ice in the refrigerator to keep it as cold as possible. If the fish won’t be used within 2 days, wrap it tightly in moisture-proof bags (so the fish won’t dry out) and store it in the freezer. PARASITES | SEAFOOD HEALTH FACTS Parasites are a natural occurrence, not contamination. They are as common in fish as insects are in fruits and vegetables. Parasites do not present a health concern in thoroughly cooked fish. Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. OMEGA-3 CONTENT OF FREQUENTLY CONSUMED SEAFOOD PRODUCTS Since a significant portion of this fat is omega-3 fatty acids, the darker, oily fish also tend to have the highest level of omega-3s. The following Table contains the omega-3 fatty acid content of some of the most frequently consumed fish and shellfish species in the U.S. Health organizations suggest an EPA+DHA intake of at least 250 to 500 mgMAN-MADE POLLUTANTS
PCBs and Dioxins. Polychlorinated biphenyls (PCBs) and dioxins are organic pollutants that can accumulate in the food chain, mainly in the fatty tissue of animals. Some studies have suggested that PCBs and dioxins are cancer-causing agents and may have immune or nervoussystem effects.
CANNED TUNA
Canned tuna is a good source of essential nutrients, such as omega-3 fatty acids, high quality protein, selenium and Vitamin D. Most tuna species have approximately 2 grams of fat per 113 gram portion and less than 45 milligrams of cholesterol and sodium. SEAFOOD NUTRITION OVERVIEW Seafood is a high-protein food that is low in calories, total fat, and saturated fat. High in vitamins and minerals, seafood has been shown to have numerous health benefits. SEAFOOD SAFETY OVERVIEW Bacteria that can cause illness are the main concern with regard to seafood safety. When seafood is properly handled and cooked, the risksare minimal.
SEAFOOD SAFETY OVERVIEW Most experts agree that the seafood supply is safe. However, just like other perishable foods, there are potential risks that can be associated with bacterial or viral contamination, naturally occurring toxins, and chemical contaminants. SEAFOOD SAFETY ISSUES FOR SPECIFIC PRODUCTS The information provided below is on food safety hazards that can be associated with specific types of seafood products and otherperishable foods.
OMEGA-3 (EPA+DHA) LEVELS IN COMMON FISH AND SHELLFISH Health organizations suggest an EPA+DHA intake of at least 250 to 500 milligrams per day. The American Heart Association recommends 1000 milligrams of EPA+DHA per day for patients with coronary heart disease, and two meals of oily fish per week for people without heartdisease.
RAW MOLLUSCAN SHELLFISHMERCURY IN SEAFOOD
Mercury is a natural element that is found in very small quantities in air, water and all living things. Mercury can find its way into food in a number of ways including: natural recycling, volcanic activity, burning of fossil fuels, and pollution. PANGASIUS | SEAFOOD HEALTH FACTS Pangasius is a term used for a special variety of imported freshwater fish that have become the tenth most popular seafood product eaten inthe United States.
OMEGA-3 CONTENT OF FREQUENTLY CONSUMED SEAFOOD PRODUCTS The omega-3 fatty acids found in seafood are derived from phytoplankton, the small aquatic plant cells that are a source of food for many aquatic organisms.MAN-MADE POLLUTANTS
SEAFOOD NUTRITION OVERVIEW Seafood is a high-protein food that is low in calories, total fat, and saturated fat. High in vitamins and minerals, seafood has been shown to have numerous health benefits. SEAFOOD SAFETY OVERVIEW Bacteria that can cause illness are the main concern with regard to seafood safety. When seafood is properly handled and cooked, the risksare minimal.
SEAFOOD SAFETY OVERVIEW Most experts agree that the seafood supply is safe. However, just like other perishable foods, there are potential risks that can be associated with bacterial or viral contamination, naturally occurring toxins, and chemical contaminants. SEAFOOD SAFETY ISSUES FOR SPECIFIC PRODUCTS The information provided below is on food safety hazards that can be associated with specific types of seafood products and otherperishable foods.
OMEGA-3 (EPA+DHA) LEVELS IN COMMON FISH AND SHELLFISH Health organizations suggest an EPA+DHA intake of at least 250 to 500 milligrams per day. The American Heart Association recommends 1000 milligrams of EPA+DHA per day for patients with coronary heart disease, and two meals of oily fish per week for people without heartdisease.
RAW MOLLUSCAN SHELLFISHMERCURY IN SEAFOOD
Mercury is a natural element that is found in very small quantities in air, water and all living things. Mercury can find its way into food in a number of ways including: natural recycling, volcanic activity, burning of fossil fuels, and pollution. PANGASIUS | SEAFOOD HEALTH FACTS Pangasius is a term used for a special variety of imported freshwater fish that have become the tenth most popular seafood product eaten inthe United States.
OMEGA-3 CONTENT OF FREQUENTLY CONSUMED SEAFOOD PRODUCTS The omega-3 fatty acids found in seafood are derived from phytoplankton, the small aquatic plant cells that are a source of food for many aquatic organisms.MAN-MADE POLLUTANTS
SEAFOOD NUTRITION OVERVIEW Seafood is a high-protein food that is low in calories, total fat, and saturated fat. High in vitamins and minerals, seafood has been shown to have numerous health benefits. SEAFOOD SAFETY OVERVIEW Bacteria that can cause illness are the main concern with regard to seafood safety. When seafood is properly handled and cooked, the risksare minimal.
SEAFOOD AND CURRENT DIETARY RECOMMENDATIONS Food alone cannot make a person healthy, but good eating habits based on variety and moderation can help keep a person health and may evenimprove health.
SEAFOOD HANDLING AND STORAGE Seafood Quality and Shelf LifeWhile proper handling and storage is critical to the quality and safety of all perishable food commodities, seafood is more perishable then many. SEAFOOD HANDLING AND STORAGE This section provides practical advice for consumers to help them transport, store and prepare seafood products to ensure safety and maximize quality.IntroductionThere are a number of very good resour RECREATIONALLY CAUGHT FISH AND SHELLFISH This section describes food safety issues associated with fish and shellfish that may be harvested from fresh waters or near shore marine waters with elevated levels of pollutants like PCBs or pesticides. PARASITES | SEAFOOD HEALTH FACTS This section describes food safety issues associated with naturally occurring parasites that could be associated with certain types ofseafood products.
OMEGA-3 CONTENT OF FREQUENTLY CONSUMED SEAFOOD PRODUCTS The omega-3 fatty acids found in seafood are derived from phytoplankton, the small aquatic plant cells that are a source of food for many aquatic organisms.MAN-MADE POLLUTANTS
This section describes food safety issues associated with fish and shellfish that may be harvested from fresh waters or near shore marine waters with elevated levels of pollutants like PCBs or pesticides.CANNED TUNA
Types and Sources of Products. The canned tuna industry is over 100 years old. Tuna canning began in the early 1900s to produce a substitute for canned sardines, and canned tuna quickly grew into one of the most popular seafood products in the United States. SEAFOOD NUTRITION OVERVIEW Seafood is a high-protein food that is low in calories, total fat, and saturated fat. High in vitamins and minerals, seafood has been shown to have numerous health benefits. For example, recent studies have shown that eating seafood can decrease the risk of heart attack, stroke, obesity, and hypertension. SEAFOOD SAFETY OVERVIEW Check temperatures with a food thermometer in the thickest part of the fillet or steak. Properly cooked seafood should be moist and solid-color throughout. Keep hot foods hot and cold foods cold. Avoid keeping seafood products at temperatures between 40–140°F. Purchase seafood from retailers that have high standards for quality andsanitation.
SEAFOOD SAFETY OVERVIEW Wash utensils before re-using to avoid cross-contamination. Wash hands before and after handling any raw or cooked food. Cook seafood thoroughly to an internal temperature of 145°F for at least 15 seconds. Keep hot foods hot and cold foods cold; avoid holding temperatures between 40-140°F. GENERAL INFORMATION FOR HEALTHCARE PROFESSIONALS These resources are for professionals who wish to have a more detailed explanation of the major concepts summarized in publications for the general public, but who do not have the time or desire to read journal articles or lengthy scientific publications.MERCURY IN SEAFOOD
Seafood choices that are very low in mercury include: salmon, sardines, pollock, flounders, cod, tilapia, shrimp, oysters, clams, scallops and crab. There is good evidence that the benefits associated with the omega-3 fatty acids in these species and most types of seafood greatly outweigh the small risk associated with mercury formost people.
PANGASIUS | SEAFOOD HEALTH FACTS Pangasius is a term used for a special variety of imported freshwater fish that have become the tenth most popular seafood product eaten in the United States. Consumers are eating about 6 ounces of Pangasius per year and demand for this moderately priced selection is expected to continue to increase. It is a primary example of the increasing PARASITES | SEAFOOD HEALTH FACTS Parasites are a natural occurrence, not contamination. They are as common in fish as insects are in fruits and vegetables. Parasites do not present a health concern in thoroughly cooked fish. Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. OMEGA-3 CONTENT OF FREQUENTLY CONSUMED SEAFOOD PRODUCTS Since a significant portion of this fat is omega-3 fatty acids, the darker, oily fish also tend to have the highest level of omega-3s. The following Table contains the omega-3 fatty acid content of some of the most frequently consumed fish and shellfish species in the U.S. Health organizations suggest an EPA+DHA intake of at least 250 to 500 mg OMEGA-3 (EPA+DHA) LEVELS IN COMMON FISH AND SHELLFISH Download PDF. Health organizations suggest an EPA+DHA intake of at least 250 to 500 milligrams per day. The American Heart Association recommends 1000 milligrams of EPA+DHA per day for patients with coronary heart disease, and two meals of oily fish per week for people without heart disease. SALMON | SEAFOOD HEALTH FACTSSEE MORE ON SEAFOODHEALTHFACTS.ORG SEAFOOD NUTRITION OVERVIEW Seafood is a high-protein food that is low in calories, total fat, and saturated fat. High in vitamins and minerals, seafood has been shown to have numerous health benefits. For example, recent studies have shown that eating seafood can decrease the risk of heart attack, stroke, obesity, and hypertension. SEAFOOD SAFETY OVERVIEW Check temperatures with a food thermometer in the thickest part of the fillet or steak. Properly cooked seafood should be moist and solid-color throughout. Keep hot foods hot and cold foods cold. Avoid keeping seafood products at temperatures between 40–140°F. Purchase seafood from retailers that have high standards for quality andsanitation.
SEAFOOD SAFETY OVERVIEW Wash utensils before re-using to avoid cross-contamination. Wash hands before and after handling any raw or cooked food. Cook seafood thoroughly to an internal temperature of 145°F for at least 15 seconds. Keep hot foods hot and cold foods cold; avoid holding temperatures between 40-140°F. GENERAL INFORMATION FOR HEALTHCARE PROFESSIONALS These resources are for professionals who wish to have a more detailed explanation of the major concepts summarized in publications for the general public, but who do not have the time or desire to read journal articles or lengthy scientific publications.MERCURY IN SEAFOOD
Seafood choices that are very low in mercury include: salmon, sardines, pollock, flounders, cod, tilapia, shrimp, oysters, clams, scallops and crab. There is good evidence that the benefits associated with the omega-3 fatty acids in these species and most types of seafood greatly outweigh the small risk associated with mercury formost people.
PANGASIUS | SEAFOOD HEALTH FACTS Pangasius is a term used for a special variety of imported freshwater fish that have become the tenth most popular seafood product eaten in the United States. Consumers are eating about 6 ounces of Pangasius per year and demand for this moderately priced selection is expected to continue to increase. It is a primary example of the increasing PARASITES | SEAFOOD HEALTH FACTS Parasites are a natural occurrence, not contamination. They are as common in fish as insects are in fruits and vegetables. Parasites do not present a health concern in thoroughly cooked fish. Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. OMEGA-3 CONTENT OF FREQUENTLY CONSUMED SEAFOOD PRODUCTS Since a significant portion of this fat is omega-3 fatty acids, the darker, oily fish also tend to have the highest level of omega-3s. The following Table contains the omega-3 fatty acid content of some of the most frequently consumed fish and shellfish species in the U.S. Health organizations suggest an EPA+DHA intake of at least 250 to 500 mg OMEGA-3 (EPA+DHA) LEVELS IN COMMON FISH AND SHELLFISH Download PDF. Health organizations suggest an EPA+DHA intake of at least 250 to 500 milligrams per day. The American Heart Association recommends 1000 milligrams of EPA+DHA per day for patients with coronary heart disease, and two meals of oily fish per week for people without heart disease. SALMON | SEAFOOD HEALTH FACTSSEE MORE ON SEAFOODHEALTHFACTS.ORG SEAFOOD NUTRITION OVERVIEW Most types of seafood are a reasonable source of minerals such as phosphorus, potassium, and selenium. Canned fish such as salmon and sardines that contain bones which are softened during the canning process can be a good source of calcium, but most fish flesh doesn't provide a significant amount of calcium. SEAFOOD AND CURRENT DIETARY RECOMMENDATIONS Numerous studies have associated diets that are low in total fat, saturated fat, trans fat, and cholesterol with reduced risk of coronary heart disease. The current Dietary Guidelines concluded that there is moderate evidence that shows that consumption of two servings of seafood per week (4 ounces per serving), which provide an averageof 250
OVERVIEW OF THE U.S. SEAFOOD SUPPLY Over the past two decades per capita consumption of seafood products (fish + shellfish) in the U.S. has ranged from a low of 14.6 pounds per person in 1997 to a record high of 16.5 pounds in 2004 and 2006. Since 2004, U.S. annual consumption of fish and shellfish has gradually decreased to RECREATIONALLY CAUGHT FISH AND SHELLFISH Fish and shellfish are unique foods in that large amounts are harvested by individuals for their own personal consumption. It is estimated that one-fifth of the fish and shellfish eaten in the U.S. comes from recreational or subsistence fishing in the ocean, in marine bays or estuaries, or in freshwater lakes, ponds, rivers or streams. RAW MOLLUSCAN SHELLFISH Overview. Bivalve molluscan shellfish like clams and oysters are commonly eaten raw or partially cooked. Due to where they live, how they feed, and how they're eaten, these shellfish can contain bacteria or viruses that can cause illness. Bivalves live close to the shore in waters which may be contaminated with bacteria and viruses from runoff COD | SEAFOOD HEALTH FACTS Cod is a low fat flaky white meat fish that is a good source of protein, phosphorus, niacin, and Vitamin B-12. An individual 100 g (raw) portion of cod has less than 90 OMEGA-3 CONTENT OF FREQUENTLY CONSUMED SEAFOOD PRODUCTS Since a significant portion of this fat is omega-3 fatty acids, the darker, oily fish also tend to have the highest level of omega-3s. The following Table contains the omega-3 fatty acid content of some of the most frequently consumed fish and shellfish species in the U.S. Health organizations suggest an EPA+DHA intake of at least 250 to 500 mg SALMON | SEAFOOD HEALTH FACTS Types and Sources of Products. The term “salmon” refers to a variety of species that are all “anadromous” fish, which means they are born in fresh water rivers and streams, migrate to the ocean to mature and spend much of their adult life, and then return to the streams and rivers in which they were born to spawn (reproduce) andthen die.
MAN-MADE POLLUTANTS
PCBs and Dioxins. Polychlorinated biphenyls (PCBs) and dioxins are organic pollutants that can accumulate in the food chain, mainly in the fatty tissue of animals. Some studies have suggested that PCBs and dioxins are cancer-causing agents and may have immune or nervoussystem effects.
CANNED TUNA
Canned tuna is a good source of essential nutrients, such as omega-3 fatty acids, high quality protein, selenium and Vitamin D. Most tuna species have approximately 2 grams of fat per 113 gram portion and less than 45 milligrams of cholesterol and sodium. Skip to main contentSEARCH FORM
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SEAFOOD HEALTH FACTS: MAKING SMART CHOICES BALANCING THE BENEFITS AND RISKS OF SEAFOOD CONSUMPTION RESOURCES FOR HEALTHCARE PROVIDERS AND CONSUMERS__
A joint project by the Universities of Oregon State, Cornell, Delaware, Rhode Island, Florida, and California, and the CommunitySeafood Initiative.
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FACT: One 3 ounce serving of shrimp contains over 293 milligrams ofomega-3 fatty acid.
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FACT: The mercury levels in salmon are often so low they areundetectable.
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FACT: Canned tuna is the second most popular seafood product in theU.S. behind shrimp.
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FACT: Mussles are rich in iron, magnesium, phosphorus, selenium, zinc and vitamin C, and B12. CLICK HERE to customize your seafood consumption information. WELCOME TO SEAFOODHEALTHFACTS.ORGgoogleplus
OVERVIEW: EAT AT LEAST 8 OZ. OF SEAFOOD PER WEEK The _Dietary Guidelines for Americans_ recommends that adults consume about eight ounces per week of a variety of seafood, including at least some choices higher in the omega-3 fatty acids EPA and DHA, because seafood has been associated with heart health benefits. People can consume more seafood than the amounts recommended in the Healthy U.S.-Style Eating Pattern (e.g., more than eight ounces for those consuming 2,000 calories a day), but should focus on seafood choices that are low in methyl mercury. NUTRITIONAL BENEFITS Seafood is a nutrient rich food that is a good source of protein, vitamins and minerals. Scientific studies continue to explore the relationship between the unique type of fat found in seafood, the omega-3 fatty acids DHA and EPA, in the prevention or mitigation of common chronic diseases. Click on the “SEAFOOD & NUTRITION” tab tolearn more.
FOOD SAFETY
Like other perishable foods, foodborne illness caused by microorganisms or naturally occurring toxins is the primary food safety risk associated with seafood. Illness is usually associated with improper harvesting, handling, storage or preparation. Those seafood products that are consumed raw or partially cooked represent the highest risk. Other risks associated with environmental contaminants could be a concern for some individuals especially those who catch and eat their own fish or shellfish from lakes, rivers, streams or bays or harbors that are contaminated by environmental pollutants. Click on the “SEAFOOD SAFETY” tab to learn more. COMPARE RISKS AND BENEFITS Risks associated with seafood are as diverse as the commodity itself. Fish and shellfish can come from the wild, from fish farms, and from individuals who catch fish for recreation or to supplement their household food supply. Click on the “SEAFOOD RISKS AND BENEFITS”tab to learn more.
SITE MAP AND OVERVIEW This Website is designed to provide science based information to help individuals and healthcare professionals understand both the benefits and the risks that could be associated with seafood. This information is organized to provide useful resources for: * - consumers who are interested in overview information, * - healthcare professionals who are seeking more detailedinformation, and
* - researchers interested in original scientific publications orgovernment reports.
CONTACT
For information or if you have any questions please contact Edward Hale, Delaware Sea Grant Marine Advisory Specialistat ehale@udel.edu.
NEWS & FEATURED ARTICLESAPRIL 2020
Seafood and Seafood Packaging Safe from COVID-19 According to the Center for Disease Control & Prevention, “In general, because of poor survivability of these coronaviruses on surfaces, there is likely very low risk of spread from food products or packaging that are shipped over a period of days or weeks at ambient, refrigerated, or frozen temperatures.” Further, dietary health experts are continuing to suggest that seafood be consumed between 2-3 times per week according to the U.S. Dietary Guidelines. Sea Grant has established a web page for news and resources online related to COVID-19 and Seafood: https://seagrant.noaa.gov/seafood-resourcesJANUARY 2020
Diversity is the key to eating sustainable seafood Video of The future of fishing may be more diverse A recent article by CBS news demonstrates the importance of diversifying diets for managing sustainable fisheries. The article highlights how a restaurateur in Charleston, South Carolina is moving toward a greener menu by providing fresh, high quality seafood to hisclientele.
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PUBLICATIONS FOR CONSUMERS OR PATIENTS SEAFOOD FOR HEALTH (TWO PAGE TRI-FOLD BROCHURE)English Version pdf
Spanish Version pdf
SEAFOOD FOR HEALTH (TWO PAGE 8.5 X 11 FACTSHEET)English Version pdf
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SEAFOOD FOR HEALTH (TWO PAGE 8.5 X 14 FOUR FOLD BROCHURE)English Version pdf
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PUBLICATIONS FOR HEALTH CARE PROFESSIONALS SEAFOOD FOR HEALTH REFERENCE GUIDE (SIX PAGE 8.5 X 11 FACTSHEET)English Version pdf
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SEAFOOD FOR HEALTH SUMMARY GUIDE (TWO PAGE 8.5 X 11 FACTSHEET)English Version pdf
Spanish Version pdf
Copyright 2020. Project partially funded through a grant from from the National Aquaculture Extension Initiative of the National Sea Grant Program (Grant No. NA13OAR4170203), NOAA, U.S. Department of Commerce and the National Integrated Food Safety Initiative (Grant No. 2007-51110-03815) of the National Institute of Food and Agriculture, U.S. Department of Agriculture. This website is owned and maintained by Delaware Sea Grant. ShareThis Copy and PasteDetails
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