CSPI petitions undetectable limit of Vibrio vulnificus in molluscan shellfish, FDA says no

The almost tweet-length version is that CSPI is looking for the shellfish industry to be held to a performance standard zero tolerance of V. vulnificus in stuff like oysters, highlighting the public health risks. unknown-1FDA writes a well referenced and reasoned response denying the request citing lots of evidence that the states and industry have been successful in reducing risks.

You can read the response here.

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About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.