Aug. 4, 2009 – An FDA shellfish specialist (left) and a New Jersey state inspector look at a map of the waters where the clams in the foreground were harvested. The risks associated with eating raw or partially cooked shellfish are often related to the quality of water from which they are harvested.

Slideshow: www.fda.gov/ForConsumers/ConsumerUpdates/ucm180442.htm

Article: www.fda.gov/ForConsumers/ConsumerUpdates/ucm180996.htm

To learn more about how FDA is helping to ensure seafood safety, read these Consumer Updates:

Fish Hazards and Controls: More Than a Fish Story www.fda.gov/ForConsumers/ConsumerUpdates/ucm257816.htm

How FDA Regulates Seafood: FDA Detains Imports of Farm-Raised Chinese Seafood www.fda.gov/ForConsumers/ConsumerUpdates/ucm094558.htm

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