Imported vs. domestic seafood safety

From: Bob Price (rjprice@ucdavis.edu)
Date: Thu Mar 14 2002 - 10:42:38 PST

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    I have received a couple of requests recently for information on studies comparing the levels of Mercury, other contaminants, or bacteria in imported and domestic seafood. Have there been any recent studies along these lines?

    Bob

    Robert J. Price, Ph.D.
    Extension Specialist, Seafood Products
    Sea Grant Extension Program
    Food Science & Technology
    University of California
    One Shields Avenue
    Davis, CA 95616
    Phone: 530/752-2194
    Fax: 530/752-4759
    http://seafood.ucdavis.edu

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