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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 document 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. Please view our Conditions of Use clause prior to downloading electronic documents.

Please visit our Online Catalog for additional titles on this topic. Documents that are not digitally available may be ordered from the NSGL (loan copy only) or the issuing Sea Grant institution.

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


Bacteria | Viruses| Parasites | Toxins | General


Clostridium botulinum

International Smoked Seafood Conference proceedings AKU-W-07-001

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.) Vibrio vulnificus infection from consumption of raw shellfish or marine-related wounds. CASG-I-06-001

Decontamination of sprouting seeds using high hydrostatic pressure DELU-Y-11-004

Inactivation of Vibrio parahaemolyticus, Vibrio vulnificus and Noroviruses in oysters by high-hydrostatic pressure, mild heat and cold storage DELU-Y-13-006

Molecular assessment of raphidophyte species and their association with vibrio in Delaware’s inland bays DELU-Y-14-004

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

Frequently asked questions about Vibrio in Florida FLSGP-G-16-001

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

Investigations on the distribution of pathogenic vibrios in Apalachicola Bay Florida and the application of chitosan as a possible mitigation strategy FLSGP-Y-15-010

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)

Tracking the presence of Vibrio pathogens in Louisiana seafood LSU-T-16-003

Antimicrobial susceptibility, genotypic characterization, and molecular detection of Vibrio parahaemolyticus and Vibrio vulnificus from Louisiana oysters LSU-Y-10-001

Cation regulation and proteomic analysis of phase variation and biofilm formation in the human pathogen Vibrio vulnificus LSU-Y-15-005

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

The distribution and persistence of genetic markers of fecal pollution on Lake Superior beaches MINNU-Y-12-001

Quantitative analysis of fecal contamination in stormwater conveyance systems and the effects of storm drain discharge on beach water quality in Wrightsville Beach, NC NHU-Y-15-003

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

Microbial interactions with oysters from the Great Bay Estuary: characterization of endemic "Vibrio cholerae" and oyster metagenetics NHU-Y-10-003

Existing regulatory circuitries govern backbone and acquired host association factors in the human pathogen "Vibrio parahaemolyticus" NHU-Y-11-001

Incidence, abundance, postharvest processing and population diversity of pathogenic vibrios in oysters from the Great Bay Estuary NHU-Y-11-002

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

Risk based management of marine pathogens and biotoxins: Vibrio project, PC-00J32601-4, Quality Assurance Project Plan WASHU-S-13-003

Ocean acidification and disease: How will a changing climate impact Vibrio tubiashii growth and pathogenicity to Pacific oyster larvae? WASHU-Y-12-004


International Smoked Seafood Conference proceedings AKU-W-07-001

Use of chitosan-coated plastic films incorporating antimicrobials to control the growth of Listeria monocytogenes on ham steaks and cold-smoked salmon DELU-Y-08-001

Control of Listeria monocytogenes on ready-to-eat foods using edible antimicrobial coatings and films DELU-Y-10-006

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

Detection and infectivity of human adenovirus in wastewater effluent, biosolids, and shellfish, and its persistence in estuarine water VSGCP-Y-13-003


Hepatitis A & shellfish VSGCP-R-05-007

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


Toxoplasma gondii oocysts in water CASG-Y-08-010

Epidemiology of fecal protozoa at the human, animal, and environmental interface CASG-Y-12-008

Parasites in marine fishes CUIMR-G-90-005

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

Eating raw finfish: what are the risks, the benefits? DELU-G-87-003

Parasites of freshwater fish (web page) MINNU-I-09-003

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

Associations between parasite burden and health in the spotted seatrout Cynoscion nebulosus (Cuvier 1830) SCSGC-Y-12-005



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

Evaluating the risk of ciguatera fish poisoning from reef fish in Hawai'i: development of ELISA applications for the detection of ciguatoxin HAWAU-Y-08-007

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


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

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

Frequently asked questions about mercury in seafood FLSGP-W-13-002

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 in seafood: Virginia & lower Chesapeake Bay seafood guide VSGCP-H-13-002

Ecologically-framed Mercury Database, Exposure Modeling and Risk/Benefit Communication to Lower Chesapeake Bay Fish Consumers VSGCP-Y-13-001

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-H-12-001

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