Saving Seafood

FDA issues a final rule on food traceability, list includes most seafood

November 23, 2o22 — The U.S. Food and Drug Administration (FDA) issued a final rule on food traceability. Foods subject to the final rule requirements appear on the Food Traceability List (FTL), which includes seafood.

Designed to facilitate faster identification and rapid removal of potentially contaminated food from the market, resulting in fewer foodborne illnesses and/or deaths, the FDA final rule on Requirements for Additional Traceability Records for Certain Foods (Food Traceability Final Rule) establishes traceability recordkeeping requirements, beyond those in existing regulations, for persons who manufacture, process, pack, or hold foods included on the Food Traceability List (FTL).

The Food Traceability List (FTL) rule requires businesses to track most seafood from the point of landing through the supply chain to the final point of sale. The list also includes includes fresh cut fruits and vegetables, shell eggs, and nut butters, as well as certain fresh fruits, fresh vegetables, ready-to-eat deli salads and cheeses.

At the core of the final rule is a requirement that persons who manufacture, process, pack or hold food on the FTL maintain records including Key Data Elements (KDEs) related to Critical Tracking Events (CTEs). Covered firms and farms, retail food establishments and restaurants will be required to provide information to the FDA within 24 hours, or some reasonable time to which the FDA agrees.

Read the full article at the National Fisherman

FDA warns about norovirus-contaminated Canadian oysters in the US

April 5, 2022 — The U.S. Food and Drug Administration (FDA) is warning about raw oysters from Canada involved in a norovirus outbreak that has sickened nearly 300 Canadians.

Potentially contaminated raw oysters harvested in the south and central parts of Baynes Sound, British Columbia, Canada, were distributed to restaurants and retailers in the U.S. states of California, Colorado, Florida, Hawaii, Illinois, Massachusetts, Minnesota, New Jersey, Nevada, New York, Oregon, Texas, and Washington, the FDA said in a press release.

Read the full story at SeafoodSource

National Fisheries Institute Statement on the Confirmation of Dr. Robert Califf as FDA’s new Commissioner

February 15, 2022 — The following was released by the National Fisheries Institute:

The National Fisheries Institute welcomes Dr. Robert Califf as the Food and Drug Administration’s new Commissioner.

Many parts of the seafood value chain have been impacted by the pandemic and associated lockdowns over the course of two years. During that time the FDA has been rightly focused on various scientific aspects of protecting public health and we salute the agency for its work.

We ask Dr. Califf to quickly focus FDA’s food safety resources on challenges that are important to the seafood community. Prompt action on things like proper labeling, standards of identity and economic integrity are of critical significance. A lack of attention to these priorities undermines the importance of  FDA’s vital food focus.

We look forward to working with Dr. Califf.

John Connelly
President

Would you quit your job for $110,000? This California swordfish catcher said no

October 18, 2021 — As the morning fog peeled off the docks of Santa Barbara Harbor recently, fisherman Gary Burke eyed all that’s left of a fleet that once helped satisfy America’s insatiable appetite for swordfish: four old vessels with splotches of rust showing through peeling paint.

Decades ago, there were more than 100 such ships in Santa Barbara alone, towing mile-long drift gill nets in choppy seas far beyond the breakwater. Today, there are perhaps a dozen in the entire United States, and they will probably soon be removed from service.

Hammered by government regulations, foreign competition, soaring fuel and labor costs, fluctuating market prices, a state buy-back program to take nets out of the water, and conflicts with preservationists over incidental entanglements of whales, porpoises, seals, turtles and birds, Burke’s livelihood has gone the way of Southern California fur trappers and dairy farms.

As if all that weren’t enough, the U.S. Food and Drug Administration and the Environmental Protection Agency have issued an advisory warning that swordfish are not safe to eat because they contain high levels of mercury.

Read the full story at the Los Angeles Times

FDA unconcerned about PFAS levels found in processed seafood

August 26, 2021 — The U.S. Food and Drug Administration’s first survey of per- and poly-fluoroalkyl substances (PFAS) in processed foods has found levels of the chemicals in certain seafood items. But the agency said it is not concerned about the discovery.

PFAS are found in numerous consumer and industrial products, and are used due to their resistance to grease, oil, water, and heat, the FDA said in a press release. PFAs have been nicknamed “forever chemicals” because they take thousands of years to degrade and because they can accumulate in people’s bodies. The U.S. Department of Health and Human Services Agency for Toxic Substances and Disease Registry lists increased cancer risks; disturbances to the immune system; higher rates of thyroid disease and liver problems, interference with a woman’s chance of getting pregnant; and disruptions to the normal growth, learning, and behavior of infants and children as some of the effects of exposure to PFAs.

Read the full story at Seafood Source

Study finds “cell-cultured” or “cell-based” best label for lab-grown meat

August 19, 2021 — Researchers at Rutgers University exploring the issue of what lab-grown meat products should be called to differentiate them from their traditional livestock counterparts have landed on the terms “cell-based” or “cell-cultured.”

The labeling issue has more at stake than just being accurate: The U.S. Food and Drug Administration and U.S. Department of Agriculture require food products to have a “common or usual name” on their labels so consumers can make informed choices, but the fast-growing industry has yet to settle on a term on its own.

Read the full story at Seafood Source

What to Call Seafood Made from Fish Cells

August 10, 2021 — Food companies, regulators, marketers, journalists and others should use the terms “cell-based” or “cell-cultured” when labeling and talking about seafood products made from the cells of fish or shellfish, according to a new Rutgers study in the Journal of Food Science.

The U.S. Food and Drug Administration and U.S. Department of Agriculture require food products to have a “common or usual name” on their labels, so consumers can make informed choices.

With more than 70 companies around the world developing cell-cultured protein products and more than $360 million invested in their development in 2020 alone, the adoption of one common name is crucial as products move closer to commercialization.

The study by William Hallman, a professor who chairs the Department of Human Ecology in the School of Environmental and Biological Sciences at Rutgers University–New Brunswick, confirmed the results from his earlier study comparing seven potential names for these products.

Read the full story at Rutgers Today

US spending bills include millions for seafood-related initiatives

July 30, 2021 — Washington, D.C., U.S.A was a busy place Thursday, 29 July, as lawmakers in both the U.S. House of Representatives and U.S. Senate passed large appropriation bills, both of which included seafood-related line-items and initiatives.

In the House, a package of seven spending bills passed by a 219-208 vote. The appropriations package included funding for such agencies as the Department of Agriculture, Environmental Protection Agency, Food and Drug Administration and Department of Interior. Among the projects in the bill is a USD 6 million (EUR 5.1 million) initiative secured by Louisiana U.S. Reps. Garret Graves (R), Steve Scalise (R), and Troy Carter (D) that would redirect dredged sediment to coastal restoration projects in the state instead of having it dumped in the Gulf of Mexico.

Read the full story at Seafood Source