EXECUTIVE SUMMARY 



129 



(1-2) Cooking 

 (2) Rapid cooling 

 (1-2) Irradiauon 



Picieni Conirol 

 Syitons' 



(DSheU/ifh 

 prognm 

 (2) None 



DeflacncK 



(1) Unreliable 

 indicator! 



(2) No indicaion 



(I) Identify reliable 



(2) Rapid method for 

 Vibno idenlificalion: 

 chilling molluici. 



(1-2) Warn c 



of dangen of eaung i 



> widely available (1) Regulate fishen 



Decreased consumption Local regulauc 



(avoid during advisones; son 



pregnancy): avoid high- tolerance and i 



nsk areas and species; levels 

 mm skin and fal 



Adequate cooking; 

 temperature control: 

 proper processing and 

 food service 



Samuuon inspection: 

 process control 



(2) Lunited 

 effectiveness of control 



(3) Harvest closure i 

 always effective 



Acuon levels too few 



inadequate harvest 

 management and 

 control: noncanccr 

 effects poorly 

 evaluated: poor 

 contaminant dau bases 



Limited inspeaion: 

 ineffeaive inspection 

 methods; divene 



develop reliable, rapid 

 test(s) 



(2) Enforce temperature 

 control through HACCP 



(3) Addiuonal policing 

 and stronger advisones 



Further reductions in 

 discharges; harvest 

 restnction by site and 

 species; improve 

 advisones and possibly 

 label fish: improve risk 







effects 



Inspccuon and control 

 based on HACCP 

 system; improved 

 temperature control on 



distnbuuon 



intervention to avoid debilil 

 tory, rarely lasting more Iha 

 •* Probability that a consume 

 ' Mechanisms to reduce or ci 



Ufe-ihreatening effect, rarely self-resolving; mild: 

 in a few days, no sequelae, no threat to life, usually self-rcsolving 

 :r will become ill from the hazard. 



liminate nsk form hazard(s) by govemmenl, industry, or related individual action. 

 ; that reduce their effectiveness. 



'els of undesirable chemicals (causing acute or chronic effects) in edible fish or 

 1 natural environment of anthropogenic ongin. 



