10 



with five facilities and are looking at another 15. In carrying out 

 our seafood inspection and safety programs, we coordinate exten- 

 sively with our colleagues at FDA. We do this both informally and 

 formally. 



One of the mechanisms we use for formal coordination is memo- 

 randa of understanding, and we have MOUs for research, for in- 

 spection, and in the area of molluscan shellfish. In addition, we 

 have significant interactions with EPA, and we deal a lot with 

 State, public health, and fisheries agencies and with universities 

 that conduct research on seafood safety. 



Mr. Chairman, this concludes my testimony, and, again, I thank 

 you for the opportunity to be here and will try to answer any ques- 

 tions you might have. 



[The statement of Dr. Foster can be found at the end of the hear- 

 ing.] 



Mr. Manton. Thank you very much. The next witness is Mr. 

 Thomas Billy. 



STATEMENT OF THOMAS BILLY, DIRECTOR, OFFICE OF 

 SEAFOOD, FDA 



Mr. Billy. Yes, thank you, Mr. Chairman and members of the 

 Subcommittee. I request that my entire testimony be entered into 

 the record. I am Thomas Billy, Director of the Food and Drug Ad- 

 ministration's Office of Seafood. I am pleased to be here today to 

 describe the current legal and regulatory regime for seafood safety 

 and to update the Congress on our activities. However, before I get 

 into my prepared remarks, I would like to personally acknowledge 

 the past role and support of the Merchant Marine and Fisheries 

 Committee and its Chairman, Mr. Studds. We look forward to a 

 continued cooperative relationship, including this new Subcommit- 

 tee on Fisheries Management. 



Ensuring the safety of seafood presents special challenges to both 

 the industry that produces it and to the FDA and the other Federal 

 and State agencies charged with protecting the public health. Sea- 

 food is a disparate array of products encompassing hundreds of 

 edible species that have little in common other than their aquatic 

 origin. Collectively seafood has perhaps the most diverse and com- 

 plex microbiology of any food commodity. The range of habitats for 

 edible species is also extremely diverse. 



These habitats have a bearing on the types of microorganisms, 

 toxins, parasites, chemicals, and other potential hazards that fish 

 and shellfish may be exposed to. Yet another complicating factor in 

 ensuring the safety of seafood is the fact that no other flesh food is 

 imported in the quantity, the variety or from as many countries as 

 seafood. Regarding the safety of seafood, there are conclusions that 

 we believe can be drawn with confidence because they reflect gen- 

 eral scientific consensus. The National Academy of Sciences con- 

 ducted an extensive study of seafood safety and concluded in its 

 1991 report that "most sea foods available to the U.S. public are 

 wholesome and unlikely to cause illness in the consumer." We 

 agree. 



As with most foods, illnesses do occur, but they are not frequent 

 and for the most part they are not severe. Concerns also have been 



