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Abbreviations
- Action levels:
-
“Action levels and tolerances represent limits at or above which the FDA will take legal action to remove products from the market” – FDA.
- An outbreak:
-
Involves two or more ill people – CSPI.
- Biological contaminants:
-
In the context of this document, these are pathogenic microorganisms (bacteria, viruses, and parasites) found in seafood.
- Chemical contaminants:
-
In the context of this entry, are regrouped under this denomination, all nonbiological contaminants (deleterious chemicals) traceable to seafood.
- Environmental pollutants:
-
Seafood-associated deleterious substances traceable to the environment such as heavy metals and persistent organic pollutants.
- Etiological agent:
-
A microorganism responsible for a given disease.
- Food safety hazards:
-
According to the Seafood HACCP Regulation, a “food safety hazard” is “any biological, chemical, or physical property that may cause food to be unsafe for human consumption.”
- Seafood:
-
Edible marine plants and animals (fish and shellfish) are usually grouped under the denomination of seafood in some contexts, these are referred to as “fish and fishery products” [1]. This same term is often given a broader meaning: all edible aquatic plants and animals.
- Seafood-associated toxins:
-
Harmful chemical substances produced either by seafood-associated bacterial contaminants, cyanobacteria, or toxic microscopic algae (dinoflagellates and diatoms) on which seafood feed.
- Tolerance threshold:
-
Maximum allowable amount of ubiquitous deleterious substance in seafood.
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Acknowledgments
We thank the NOAA (Mississippi-Alabama Sea Grant consortium, NIUST) Kraft Foods, CDC, and the NIH for financial support. We also thank Carol-Scott Defore, Mark Guy, and Derrick Donald for the precious assistance. Damaris A.F. Meujo is supported by a fellowship from the Medicines for Malaria Venture.
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Meujo, D.A.F., Hamann, M.T. (2012). Science, Policy, and Risk Management: Case of Seafood Safety . In: Meyers, R.A. (eds) Encyclopedia of Sustainability Science and Technology. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-0851-3_52
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