jmulnick@ora.fda.gov
Tue, 15 Jun 99 10:52:19 EDT
"Shellfish safety" refers not to the shelf life of raw or lightly cooked
oysters, clams or mussels but rather how those products affect public health.
Elevated temperatures encourage the growth of pathogens in shellfish that
cause a number of illnesses and deaths each year. Therefore, it's important
that shellfish be placed under temperature control as soon as possible and
kept refrigerated.
Specific information is available through the ISSC (Interstate Shellfish
Sanitation Conference) Web Page:http://www.issc.org. At that site you'll
find the NSSP (National Shellfish Sanitation Program) Guide for the Control
of Molluscan Shellfish, 1997 Revision, published in cooperation with the ISSC
by the U.S. Food and Drug Administration. The Guide includes the current 1997
Model Ordinance which the states and participating foreign governments must
follow in managing their shellfish sanitation programs covering products to
be shipped into the U.S. and in interstate commerce.
By the way, the next ISSC will be held next month in New Orleans. See the
Web Site for details.
Jerry Mulnick
Senior Shellfish Specialist
FDA/Northeast Region
850 Third Avenue
Brooklyn, NY 11232-1593
718/340-7000,x5071
FAX: 718/340-7037
jmulnick@ora.fda.gov
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