Tag: Seafood safety
As Akio Ono, president of Ono Foods Co., Ltd, attended a wedding in Tokyo, his seafood plant in Kamaishi City, about 300 miles north, was rocked on March 11, 2011 by a devastating tsunami caused by one of the most powerful earthquakes to hit Japan – lasting more than six minutes.
At the Louisiana Seafood Stakeholders Summit, participants were updated on BP-funded seafood safety monitoring efforts and marketing plans.
Seafood safety a hot topic at the Chef’s Collaborative National Summit in New Orleans.
Despite a battalion of voices from the scientific and culinary world confirming the current safety of Gulf of Mexico seafood, skeptics persist. That’s led EPA administrator Lisa Jackson to ask scientists whether they’ve witnessed this level of rigor in seafood testing ever before.
Across Gulf coast states, Congressmen are coming together to ask the White House Administration to “reinvigorate communication with the American public” about the safety of seafood from the Gulf of Mexico.
Vigilant about the condition of the seafood she serves, Chef Diana Chauvin says the BP oil spill has added a new level of anxiety to the job, along with the additional time she spends educating diners and tracking down adequate supplies.
Louisiana scientists who work for public health announce that after testing 1,000 samples of seafood, the results are in: “Scientists tell us that oil does not bioaccumulate in seafood, and every test we’ve conducted confirms that seafood is safe,” says one official.