Impact of Crude Oil on Seafood   [open pdf - 121KB]

"Crude oil has the potential to taint seafood with flavors and odors imparted by exposure to hydrocarbon chemicals. The U.S. Food and Drug Administration regulates the presence of hydrocarbons as a possible adulterant in seafood. The public should not be concerned about the safety of seafood they are buying at this time. The spill has not reached the coastal area and the seafood on the market has not been affected. The Federal and State governments have strong systems in place to test and monitor seafood safety and to prohibit harvesting from affected areas, keeping oiled products out of the market. NOAA Fisheries is working closely with the U.S. Food and Drug Administration and the States to ensure seafood safety. If managers determine that seafood may be affected, the next step is to assess whether seafood is tainted or contaminated to levels that could pose a risk to human health through consumption. NOAA conducts a combination of both sensory analysis (of tissue) and chemical analysis (of water, sediment, and tissue) to determine if seafood is safe following an oil spill. The results will be made [public] as soon as possible."

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National Oceanic and Atmospheric Administration: http://response.restoration.noaa.gov/
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