Seafood Safety

In recent years, there has been an emergence of a new generation of consumers aware of the positive attributes that seafood possesses, such as their significant nutritional benefits, variety, and taste. As a result of this change in attitude, the consumption of seafood has risen in the last few decades along with concerns about the health risks associated with them.  

Because of its perishable nature, seafood must be properly handled, stored, and prepared in order to extend its shelf life, maintain its quality, and prevent contamination with pathogenic organisms. The major causes of seafood-related illnesses, however, are well defined, highly focused, and limited to certain species. At the UPR Sea Grant College Program we work to educate fishermen, vendors and consumers about the actions that can be taken to maintain the quality of seafood, about the differences in seafood quality, and the security issues and potential health problems associated with the consumption of these foods and how to prevent them.

HACCP

To ensure the safety of seafood, regulators and the industry must learn about the US Federal Food and Drug Administration’s seafood regulations, which require that seafood processors (domestic and from abroad) as well as importers, process seafood under the system known as HACCP (Hazard Analysis and Critical Control Points) and monitor eight sanitary control procedures. Our Program has the only AFDO/National Seafood Alliance certified instructor in Puerto Rico, and in coordination with Puerto Rico's Health Department, the FDA, and the UPR Extension Service has been instrumental in helping the industry comply with the FDA’s requirements in the archipelago and in South and Central America. The UPR Sea Grant College Program encourages the local government to establish stricter regulations for managing sea food, and inspecting and reporting the illnesses caused by the consumption of these foods.

If you would like more information about seafood safety and the HACCP, please contact us.

Seafood Safety Files

• ¿Qué será? ¿Será ciguatera? (PDF 50kb)
• Cuando el pescado no recibe refrigeración adecuada: Intoxicación por histamina (PDF 500kb)
• Si los productos marinos están prohibidos (PDF 500kb)
• El mercurio en los pescados y mariscos (PDF 600kb)
• La presencia de bifenilos policlorados (PCBs) en ciertas especies de pescados cultivados (PDF 500kb)