Critical Steps Toward Safer Seafood (2/2)

A walk through just about any seafood market or through any grocery store's seafood section will show the diversity of today's U.S. seafood supply. There are crabs and clams, bass, red snapper, catfish, octopus and squid, mackerel and salmon, and many more--from throughout the country and the world. The selection is a seafood gourmet's delight. But delight can quickly turn to disaster if the seafood is unsafe. The establishment of HACCP in the seafood industry, along with ongoing research and other federal and state activities, and careful handling by consumers, helps ensure that seafood is not only tasty and healthful but safe to eat, as well.