Safety and Selection
Growing public awareness and concerns about seafood contamination have sparked a renewed interest in safood safety. The short U.S. Food & Drug Administration (FDA) video below is a helpful resource.
All seafood processors in the U.S. are required by the FDA to operate under a Hazard Analysis Critical Control Point (HACCP) program. This program is an effective way to ensure the safety of food by preventing problems from developing.
As in the case with consuming other raw animal protein products, there is a risk associated with consuming raw oysters, clams and mussels. If you suffer from chronic illness of the liver, stomach or blood, or have immune disorders, do not eat these products raw. The Interstate Shellfish Sanitation Conference has consumer information on oysters, clams, mussels and scallops. SafeOysters.org is another good source of information on Vibrio vulnificus.
Several resources are available to educate consumers about seafood safety: