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NOAA has undertaken research to develop processing methods 

 that limit process-induced and environmental safety hazards in 

 seafood. NOAA scientists have developed various control 

 measures, such as processing techniques to eliminate the 

 pathogenic bacterium Listeria monocvtoqenes in smoked fish 

 products. Other research involves assessing the effectiveness of 

 depuration, and developing alternative means to eliminate harmful 

 microorganisms in shellfish. NOAA has worked closely with FDA, 

 states, and the seafood industry to transfer process control 

 information and technology. 



2. Develop and improve techniques to detect marine 

 biotoxins, microbial pathogens, and chemical contaminants. 



In accordance with the NAS report's characterization of 

 marine biotoxins, microbial pathogens, and chemical contaminants 

 as the key areas of public health concern in seafood, NOAA's PQ&S 

 research has focused on developing and improving detection 

 techniques. The goal of the research is to provide effective 

 diagnostic tools for both regulators and industry in providing 

 assurance that seafood products are safe and wholesome for human 

 consumption. 



NOAA recently developed a national plan for marine biotoxins 

 and harmful algae. Scientists and regulatory officials with 



