Lesson Three — Seafood-borne Illnesses and Risks

The goals of this lesson is to gain a better understanding of the potential health risks of eating seafood. Health risks associated specifically with seafood consumption include bacterial illness associated with eating raw seafood, particularly raw molluscan shellfish, natural marine toxins and mercury contamination. Risks associated with seafood as well as other foods include microorganisms, allergens and environmental contaminants (e.g., PCBs).

Lesson covers:

• Potential health risks associated with eating seafood
• The context about the potential health risks
• Seafood safety inspection programs and country of origin labeling (COOL)