FDA Specialist and NJ State Inspector
An FDA shellfish specialist (left) and a New Jersey state inspector look at a map of the waters where the clams in the foreground were harvested. The risks associated with eating raw or partially cooked shellfish are often related to the quality of water from which they are harvested. 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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