FDA Specialist, Safe Shellfish
An FDA shellfish specialist watches as clams are rinsed and sorted. The clams are lowered on racks into Little Peconic Bay, Southampton, New York for cleansing. August, 2009. A widespread typhoid fever outbreak related to eating shellfish led to the creation of the cooperative program, known as the National Shellfish Sanitation Program (NSSP), in 1925 that continues today. Through the cooperative program, the Food and Drug Administration (FDA), state regulatory agencies, and the shellfish industry work together to keep molluscan shellfish (such as oysters, clams, and mussels) safe for consumption by adhering to strict controls on their growing, harvesting, processing, packaging, and transport.
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Photo credit: © Photo Researchers / Alamy / Afripics
License: Licensed
Model Released: No
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