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Digital Libraries: Seafood Safety and Foodborne Illnesses

The following documents are related to seafood safety and foodborne illnesses caused by various pathogens and toxins in seafood. They are arranged alphabetically by NSGL documetn number within the subcategory of the pathogen or toxin responsible for the condition.

Click on the NSGL document number (following the title) to view the full-text digital version of the publication. The originating Sea Grant program can be identified by the institution code in the document number.

Please visit our web searchable database to locate additional resources that may not be digitally available. These documents may be ordered from the issuing Sea Grant institution or may be borrowed from the NSGL.

See also, the HACCP Digital Library for additional related resources.


Bacteria | Viruses| Parasites | Toxins | General


Clostridium botulinum

Evaluation of oxygen transmission rate of packaging films on growth of Clostridium sporogenes and media oxidation reduction potential in packaged seafood simulating media. FLSGP-X-03-009

Avian botulism in Lake Erie workshop proceedings (January 24-25, 2001). NYSGI-W-01-001

Botulism in Lake Erie workshop proceedings (February 28, 2002). NYSGI-W-02-001

Botulism in Lake Erie workshop proceedings (March 25, 2004). NYSGI-W-04-001

Botulism. PENN-G-03-003

Coliforms ( E. coli, Vibrios, etc.) Virbrio vulnificus infection from consumption of raw shellfish or marine-related wounds. CASG-I-06-001

Vibrio vulnificus: an advisory note. FLSGP-G-89-001

New oyster product: processing and market research. FLSGP-S-01-003

Food and health educators: preventing "Vibrio vulnificus" infection in consumers and high-risk patients. GAUS-C-07-001

The jumping gene: identifying toxic vibrios. LSU-O-97-002 (Coast & Sea, Summer/Fall 1997, pp. 10-11)

Growth characteristics of Vibrio parahaemolyticus. MASGC-T-80-012

Microflora modification in temperature abused shellstock oysters. MASGC-T-88-001

Oyster irradiation: pathogenic Vibrio response and consumer difference testing. MASGC-T-02-001

Pollution and the coastal environment: a symposium. MDU-W-85-003

Contaminant standards for fish and shellfish in the northeast region. NHU-T-91-005

Potential risk of Vibrio infection in Virginia. VIMS-G-85-002


Thirteenth Annual Tropical and Subtropical Fisheries Technological Society of the Americas. FLSGP-W-88-002 (pp. 17-23)

Fourteenth Annual Tropical and Subtropical Fisheries Technological Society of the Americas. FLSGP-W-89-003 (pp. 135-140)

Nineteenth and Twentieth Annual Tropical and Subtropical Seafood Science and Technology Society. FLSGP-W-95-001 (pp. 59-71)

Proceedings of the Aquaculture Products Safety Forum. MASGC-W-93-001 (pg. 83-96)

Listeria Employee Training Programs. NYSGI-E-04-001

Seafood safety. NYSGI-O-01-001 (pp. 10-11)

On the forefront of Listeria control. NYSGI-O-04-001 (pg. 10-11)

Listeria monotcytogenes: a bacterium of increasing concern. WASHU-G-88-008


Enteric Viruses

Role of suspended solids in the survival and transport of enteric viruses in the estuarine environment. MASGC-T-89-002

Development and application of molecular techniques for the detection of human enteric viruses in environmental samples. NHU-X-97-001

Hepatitis E

Hepatitis E: emerging foodborne illlness. VSGCP-R-05-010


Fish parasites and human health: epidemiology of human helminthic infections. CUIMR-T-95-001

Parasites in marine fishes: questions and answers for seafood retailers. ORESU-G-03-015

Marine fish parasites of public health importance. ORESU-R-86-040



A study of ciguatera fish poisoning in the Virgin Islands area. CRI-T-73-001

Ecology, genetic variability and physiology of the ciguatera-causing dinoflagellate "Gambierdiscus toxicus" Adachi and Fukuyo. FLSGP-X-87-001

Production, identification, and characterization of multiple toxins responsible for ciguatera in the Caribbean and tropical Atlantic. ILIN-O-91-001

Ciguatera loss reduced by more than $500,000. NSGO-G-94-039

Ciguatera fish poisoning: questions and answers. PRU-G-86-002

La ciguatera en el Mar Caribe oriental (in Spanish only). PRU-G-87-007

Ciguatera in the northeastern Caribbean. PRU-G-92-005

La ciguatera (in Spanish only). PRU-G-93-008

Proceedings of the Third Iinternational Conference on Ciguatera Fish Poisoning. PRU-W-90-001


Contaminants in fish & seafood: a guide to safe consumption. ILIN-H-03-001 / Spanish Version


Mercury in seafood. CASG-I-10-001

Mercury in commercial and sport-caught fish: apples and oranges. CASG-T-09-004

Mercury in fish from eastern Florida Bay. FLSGP-G-99-008

A bioeconomic model for investigating the public health impacts of fish contamination: a preliminary look at mercury contamination in Gulf of Mexico. LSU-WR-07-005

Mercury in fish: frequently asked questions (FAQs). MASGC-G-03-002

Detroit River fish consumption advisories fact sheet. MICHU-G-10-015

Marine research in focus: healthy, sustainable seafood: a study of mercury in shrimp. MEU-G-11-004

Source to seafood: mercury pollution in the marine environment. MEU-T-12-002

Purchasing seafood: answering questions of mercury in North Carolina-caught species. NCU-G-12-002

Seafood -- balancing benefits and risks. NHU-W-07-003

Issues regarding mercury in Pacific Northwest seafood. ORESU-G-04-003

Mercury content of Oregon groundfish. ORESU-I-01-003

What women need to know about mercury in fish and shellfish. PENN-G-05-006

Mercury, fish and aquaculture. WISCU-G-12-007

Paralytic Shellfish Poisoning (PSP)

Paralytic shellfish poisoning: the Alask problem. AKU-G-96-003

Chemical investigations of paralytic shellfish poisoning in Alaska. AKU-T-78-005

Harmful algal blooms on the North American west coast. AKU-W-99-005

Paralytic shellfish poisoning and red tides. CUIMR-G-89-001

Paralytic shellfish poisoning. CUIMR-G-91-003

Toxinas marinas naturales (in Spanish). CUIMR-G-93-005

Natural marine toxins. CUIMR-G-95-001

Studies unravels mystery of public health threat. NSGO-G-94-042

Gathering safe shellfish in Washington: avoiding paralytic shellfish poisonoing. WASHU-G-12-002

Scombroid (Histamine) Poisoning

Recommendations for on board handling of Albacore tuna. CUIMR-G-94-003

Ice your fish: prevent scombrotoxin poisoning. DELU-G-04-003

Ice your fish: help prevent scombrotoxin poisoning. NJMSC-G-04-005

Sea Grant initiative helps ensure safety of fishermen's catch. NYSGI-O-05-001 (pg. 11)

New guidelines prevent excessive histamine production in bluefish and other scombroid fish. VSGCP-G-99-006

Histamine testing: costs, benefits of representative food safety test. VSGCP-R-04-007

GENERAL (including documents covering multiple pathogens/toxins)

Safe handling and storing of seafood. CUIMR-G-88-003

Why seafood spoils. CUIMR-G-89-002

Consumer tips for handling seafood safely. CUIMR-G-90-008

Seafood safety. CUIMR-G-90-010

Ensuring food safety... the HACCP way: an introduction to HACCP & a resource guide for retail deli managers. CUIMR-H-93-001

Como aseguarar la calidad de los alimentos... siguiendo el sistema HACCP (Spanish). CUIMR-H-95-001

Training resources: food safety, HACCP and sanitation. CUIMR-I-99-003

Compendium of fish and fishery product processes, hazards, and controls. CUIMR-I-02-001

Seafood safety: what consumers need to know. DELU-G-99-001

Recreational seafood safety: a guide for marine recreational fishing. FLSGP-H-91-003

Fifteenth Annual Tropical and Subtropical Fisheries Technological Conference of the Americas. FLSGP-W-90-001

Seventeenth Annual Tropical and Subtropical Fisheries Technological Conferences of the Americas. FLSGP-W-92-001

Eighteenth Annual Conference Tropical and Subtropical Fisheries Technological Conference of the Americas. FLSGP-W-93-002

Determining seafood safety in an oil spill. LSU-G-10-001

Some consumers still have seafood safety concerns. LSU-N-11-06b

Microbiological rapid methods for seafood processing facilities. LSU-WR-06-008

2005 Molluscan shellfish safety. MASGC-C-05-001

Microflora modification in temperature abused shellstock oysters. MASGC-T-88-001

Natural toxins and human pathogens in the marine environment. MDU-W-82-002

Seafood savvy: a consumer's guide to seafood nutrition, safety, handling, and preparation. NYSGI-H-92-002

Safety and sustainability of seafood: lessons from the literature. RIU-T-10-001