Saving Seafood

Most US oyster shipments meet standards, but supply chain improvements could reduce risk

November 13, 2019 — A box of raw oysters in the United States is typically handled by two to seven companies while it moves through the supply chain – a long and circuitous path that, if not managed properly, can make the shellfish ripe for foodborne illnesses.

The middlemen in this process are crucial to keeping molluscs safe from contamination, and must ferry them from farm to consumer along temperature-controlled supply chains that are constantly refrigerated from harvest to plate. Gaps in the “cold chain” that lead to temperature spikes can lead to spoilage or growth of pathogens, whether during harvesting, processing, distribution, or even at the point of sale.

Read the full story at Seafood Source

Public health could – and should – play bigger role in US fisheries policy

June 26, 2017 — U.S. dietary guidelines call for Americans to eat more fish. But fishery managers don’t usually manage stocks with this goal in mind, according to a recent study.

Fisheries policy is essentially part of the nation’s food policy, which affects public health. So, fishery managers, whether they mean to or not, affect the availability, access and distribution of healthy seafood for Americans nationwide.

Despite this intrinsic link, fishery managers don’t usually take public health into account, the researchers said.

The primary authors of the study published in June were Dave Love, an associate scientist at Johns Hopkins University’s Center for a Livable Future, and Patricia Pinto da Silva, a social scientist at the Northeast Fisheries Science Center, which is part of the National Oceanic and Atmospheric Administration.

“Fisheries managers should consider how management decisions affect markets, access and use of seafood,” the researchers told SeafoodSource in an email.

The Magnuson-Stevens Act, which is the main fisheries management law in the U.S., requires fisheries to be managed to produce the greatest benefits to the nation in terms of food production, within environmental constraints.

“However, while this is a key component of the [law], fisheries are generally not managed with food production in mind,” the researchers said.

Current fisheries management doesn’t take into account what the fish is used for once it’s caught, or where it goes. This means that it’s impossible to know if the country is meeting optimum yield, the researchers said.

Part of this disconnect comes from the fact that fisheries policymakers and public health officials are literally in different federal departments: Commerce for fisheries and Health and Human Services for public health. Federal agencies do cooperate on seafood inspection.

The researchers recommend fostering better collaboration between fisheries and health agencies.

“The public health and medical community needs to seek out information from the fisheries community about the ecological health of a resource before they make recommendations about what seafood consumers should eat,” they said.

Read the full story at Seafood Source