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Open AccessFeature PaperCommunication
Foods 2016, 5(4), 71; doi:10.3390/foods5040071

Seafood Safety and Quality: The Consumer’s Role

University of Delaware, Sea Grant College Program, Lewes, DE 19958-1298, USA
Academic Editor: Michael Jahncke
Received: 4 October 2016 / Accepted: 25 October 2016 / Published: 28 October 2016
(This article belongs to the Special Issue Seafood Processing and Safety)
View Full-Text   |   Download PDF [594 KB, uploaded 28 October 2016]   |  

Abstract

All the good news about seafood—the health and nutritional benefits, the wide varieties and flavors—has had a positive effect on consumption: people are eating more seafood (http://www.seagrant.sunysb.edu/seafood/pdfs/SeafoodSavvy.pdf). Yet consumers want to be assured that seafood is as safe as, or safer to eat than, other foods. When you hear “seafood safety”, think of a safety net designed to protect you, the consumer, from food-borne illness. Every facet of the seafood industry, from harvester to consumer, plays a role in holding up the safety net. The role of state and federal agencies, fishermen, aquaculturists, retailers, processors, restaurants, and scientists is to provide, update, and carry out the necessary handling, processing, and inspection procedures to give consumers the safest seafood possible. The consumer’s responsibility is to follow through with proper handling techniques, from purchase to preparation. It doesn’t matter how many regulations and inspection procedures are set up; the final edge of the safety net is held by the consumer. This article will give you the information you need to educate yourself and be assured that the fish and shellfish you consume are safe. The most common food-borne illnesses are caused by a combination of bacteria naturally present in our environment and food handling errors made in commercial settings, food service institutions, or at home. View Full-Text
Keywords: seafood; consumers; safe handling seafood; consumers; safe handling
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Hicks, D.T. Seafood Safety and Quality: The Consumer’s Role. Foods 2016, 5, 71.

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