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Environmental Toxicology pp 461–501Cite as

Science, Policy, and Risk Management: Case of Seafood Safety

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Abstract

In order to function properly, the human body needs a wide range of essential nutrients, which it gets from food that is ingested on a daily basis. Unfortunately, food also represents a vector for harmful creatures (bacterial, viral, protozoan pathogens) and chemical substances (organic toxins as well as toxic metals and various environmental contaminants). According to the most recent surveys of the Center for Science for Public Interest (CSPI), for more than a decade now, seafood has ranked first as the most likely source of foodborne disease outbreaks of established origin [2, 3].

This chapter was originally published as part of the Encyclopedia of Sustainability Science and Technology edited by Robert A. Meyers. DOI:10.1007/978-1-4419-0851-3

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Abbreviations

Action levels:

“Action levels and tolerances represent limits at or above which the FDA will take legal action to remove products from the market” – FDA.

An outbreak:

Involves two or more ill people – CSPI.

Biological contaminants:

In the context of this document, these are pathogenic microorganisms (bacteria, viruses, and parasites) found in seafood.

Chemical contaminants:

In the context of this entry, are regrouped under this denomination, all nonbiological contaminants (deleterious chemicals) traceable to seafood.

Environmental pollutants:

Seafood-associated deleterious substances traceable to the environment such as heavy metals and persistent organic pollutants.

Etiological agent:

A microorganism responsible for a given disease.

Food safety hazards:

According to the Seafood HACCP Regulation, a “food safety hazard” is “any biological, chemical, or physical property that may cause food to be unsafe for human consumption.”

Seafood:

Edible marine plants and animals (fish and shellfish) are usually grouped under the denomination of seafood in some contexts, these are referred to as “fish and fishery products” [1]. This same term is often given a broader meaning: all edible aquatic plants and animals.

Seafood-associated toxins:

Harmful chemical substances produced either by seafood-associated bacterial contaminants, cyanobacteria, or toxic microscopic algae (dinoflagellates and diatoms) on which seafood feed.

Tolerance threshold:

Maximum allowable amount of ubiquitous deleterious substance in seafood.

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Acknowledgments

We thank the NOAA (Mississippi-Alabama Sea Grant consortium, NIUST) Kraft Foods, CDC, and the NIH for financial support. We also thank Carol-Scott Defore, Mark Guy, and Derrick Donald for the precious assistance. Damaris A.F. Meujo is supported by a fellowship from the Medicines for Malaria Venture.

Author information

Authors and Affiliations

  1. Department of Pharmacognosy, The University of Mississippi, 1848, University, MS, 38677, USA

    Damaris A. F. Meujo & Mark T. Hamann

  2. Department of Chemistry and Biochemistry, The University of Mississippi, University, MS, 38677, USA

    Mark T. Hamann

  3. Department of Pharmacology, The University of Mississippi, University, MS, 38677, USA

    Mark T. Hamann

  4. Institute of Marine and Environmental Technology, University of Maryland Center for Environmental Science, Baltimore, MD, 21202, USA

    Mark T. Hamann

Authors
  1. Damaris A. F. Meujo
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  2. Mark T. Hamann
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Corresponding author

Correspondence to Damaris A. F. Meujo .

Editor information

Editors and Affiliations

  1. , School of the Coast and Environment, Louisiana State University, Baton Rouge, 70803, Louisiana, USA

    Edward A. Laws

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© 2013 Springer Science+Business Media New York

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Meujo, D.A.F., Hamann, M.T. (2013). Science, Policy, and Risk Management: Case of Seafood Safety. In: Laws, E. (eds) Environmental Toxicology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5764-0_17

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