Scientists Attest to Gulf Seafood Safety at National Summit
From left: Chris Lusk, executive chef, Cafe Adelaide; David Krebs, fisherman and president of Gulf of Mexico Reef Fish Shareholders Alliance, Destin, FL; Clare Leschin-Hoar, journalist (panel discussion moderator); Calvin Walker, seafood safety analyst, National Oceanic and Atmospheric Administration, Pascagoula, MS; Tim Fitzgerald, seafood scientist, Environmental Defense Fund, Washington, D.C.
The Chef’s Collaborative National Summit in New Orleans recently brought together a national network of chefs committed to supporting sustainable, local food practices, and the health of the Gulf and its seafood was a hot topic in the panel discussions.
One question on many minds: Is Gulf seafood safe today? The answer: a resounding yes from the panel of seafood scientists and seafood safety analysts gathered to discuss the issue.
Calvin Walker, a seafood safety analyst with the National Oceanic and Atmospheric Administration (NOAA), has seen thousands upon thousands of seafood samples pass through NOAA’s testing site in Pascagoula, MS, and said that thanks to rigorous testing protocols, he is confident that no tainted seafood has reached the market.
“Gulf seafood is safe today, and there is no reason to think that will change,” said Walker.
“We all eat Gulf seafood on a regular basis,” Walker said, and safety watchdogs are also keeping a sharp eye on the impact the oil spill is having on the Gulf’s ecosystem as a whole because “the long-term effects of the oil spill on Gulf fisheries is still an open question,” according to Walker.
The biggest hurdle facing the Gulf seafood industry right now is conveying the solid scientific evidence to the public. “There’s a big gap in what people believe – after seeing so many images of oil in the water and the cleanup – and what is true,” says Tim Fitzgerald, a seafood scientist with the Environmental Defense Fund. “There’s a disconnect between the science and the public’s interpretation of the science.”
To address the perception problem, Fitzgerald stressed the importance of Gulf fisheries incorporating sustainable fishing practices that make the ocean-to-table path of seafood more transparent, like the Gulf Wild™ seafood tagging and tracking program.
Fisherman David Krebs tags and tracks his catch through the Gulf Wild program, and called the program an “above and beyond” approach to seafood safety and sustainable fisheries. “In addition to FDA testing, Gulf Wild is doing its own testing in seafood samples taken from Florida to Texas. We’re working for the truth,” said Krebs, noting that he’s looking for any sign of trouble because fishermen will be the first to pay the price if tainted seafood reaches the market.
“This is an opportunity for Gulf fisheries to improve,” said seafood scientist Fitzgerald. “The ones who take the extra steps in tracking and testing, to promote sustainable fishing practices, will ensure the future of the fisheries.”
Category: News, Seafood Industry
