Appendix G: Glossary 



Approved Waters Shellfish may be harvested for direct marketing. 



Classified Shellfish-Growing Waters Shellfish-growing waters classified for 

 commercial harvest. 



Coliform Bacteria Coliform bacteria are present in sewage and are used to 

 indicate possible the presence of enteric pathogens of sewage origin. Fecal 

 coliform bacteria are a subset of the total coliform bacteria group, and indicate 

 specifically the presence of fecal material. 



Conditionally Approved Waters Shellfish-growing waters meet approved 

 classification standards under predictable conditions. These waters are opened 

 to harvest when water quality standards are met and are closed at other times. 



Depuration Shellfish from restricted areas are placed in tanks through which 

 bacteria-free water is circulated, usually 48 hours before shellfish are removed 

 for marketing. 



Enteric Pathogens Enteric Pathogens are human intestinal bacteria or viruses 

 that cause gastroenteritis or hepatitis. 



Estuarine Drainage Area (EDA) An EDA is the land and water component of a 

 watershed that drains directly into estuarine waters. 



Harvest-Limited Waters The sum of shellfish-growing waters classified as 

 conditionally approved, restricted, and prohibited. 



Landings Landings refer to the quantity of shellfish harvested. 



National Shellfish Sanitation Program The NSSP is a cooperative program of 

 the U.S. Food and Drug Administration, shellfish-producing states, and the 

 shellfish industry designed to control harvest and distribution of molluscan 

 shellfish for human consumption. 



Offshore Waters The non-estuarine shellfish-growing waters that extend 

 seaward to the three-mile limit are classified as offshore waters. 



Prohibited Waters Prohibited shellfish-growing waters may not be harvested for 

 direct marketing. Until 1986, relaying was allowed in prohibited waters. 



Relay The transfer of shellfish is permitted from restricted waters to approved 

 waters for natural cleansing, usually for a minimum of 14 days before harvest. 



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