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Seafood: Marine fish and shellfish used as food or suitable for food. (Webster, 3d ed) SHELLFISH and FISH PRODUCTS are more specific types of SEAFOOD.Shellfish: Aquatic invertebrates belonging to the phylum MOLLUSCA or the subphylum CRUSTACEA, and used as food.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Vibrio parahaemolyticus: A species of bacteria found in the marine environment, sea foods, and the feces of patients with acute enteritis.Fishes: A group of cold-blooded, aquatic vertebrates having gills, fins, a cartilaginous or bony endoskeleton, and elongated bodies covered with scales.Vibrio Infections: Infections with bacteria of the genus VIBRIO.Shellfish Poisoning: Poisoning from toxins present in bivalve mollusks that have been ingested. Four distinct types of shellfish poisoning are recognized based on the toxin involved.Ciguatera Poisoning: Poisoning caused by ingestion of SEAFOOD containing microgram levels of CIGUATOXINS. The poisoning is characterized by gastrointestinal, neurological and cardiovascular disturbances.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Decapoda (Crustacea): The largest order of CRUSTACEA, comprising over 10,000 species. They are characterized by three pairs of thoracic appendages modified as maxillipeds, and five pairs of thoracic legs. The order includes the familiar shrimps, crayfish (ASTACOIDEA), true crabs (BRACHYURA), and lobsters (NEPHROPIDAE and PALINURIDAE), among others.Methylmercury Compounds: Organic compounds in which mercury is attached to a methyl group.Petroleum Pollution: Release of oil into the environment usually due to human activity.Fish Products: Food products manufactured from fish (e.g., FISH FLOUR, fish meal).Food Contamination, RadioactiveMercury: A silver metallic element that exists as a liquid at room temperature. It has the atomic symbol Hg (from hydrargyrum, liquid silver), atomic number 80, and atomic weight 200.59. Mercury is used in many industrial applications and its salts have been employed therapeutically as purgatives, antisyphilitics, disinfectants, and astringents. It can be absorbed through the skin and mucous membranes which leads to MERCURY POISONING. Because of its toxicity, the clinical use of mercury and mercurials is diminishing.Water Pollutants, Chemical: Chemical compounds which pollute the water of rivers, streams, lakes, the sea, reservoirs, or other bodies of water.Vibrio vulnificus: A species of halophilic bacteria in the genus VIBRIO, which lives in warm SEAWATER. It can cause infections in those who eat raw contaminated seafood or have open wounds exposed to seawater.Pandalidae: A family of CRUSTACEA, order DECAPODA, comprising the pandalid shrimp. They are protandric hermaphrodites and can breed in both male and female stages. Many species are commercially harvested in the Pacific Northwest.Arcidae: A family of ark shell mollusks, in the class BIVALVIA. They have soft bodies with platelike GILLS enclosed within two shells hinged together.Food-Processing Industry: The productive enterprises concerned with food processing.Ostreidae: A family of marine mollusks in the class BIVALVIA, commonly known as oysters. They have a rough irregular shell closed by a single adductor muscle.Foodborne Diseases: Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.Gulf of Mexico: A body of water located at the southeastern corner of North America. It is bordered by the states to the north of Florida, Alabama, Mississippi, Louisiana, Texas; by five Mexican states to the west: Tamaulipas, Veracruz, Tabasco, Campeche, Yucatan; and by Cuba to the southeast.Micrococcaceae: A family of bacteria ranging from free living and saprophytic to parasitic and pathogenic forms.Marine Toxins: Toxic or poisonous substances elaborated by marine flora or fauna. They include also specific, characterized poisons or toxins for which there is no more specific heading, like those from poisonous FISHES.Polonium: Polonium. A radioactive element that is a member of the chalcogen family. It has the atomic symbol Po, atomic number 84, and the atomic weight of the isotope with the longest half-life (209Po) is 208.98. It decays by alpha-emission.Anisakis: A genus of nematodes of the superfamily ASCARIDOIDEA. Its organisms are found in the stomachs of marine animals and birds. Human infection occurs by ingestion of raw fish that contain larvae.Morganella: A genus of gram-negative, facultatively anaerobic, straight rods which are motile by peritrichous flagella. These organisms are chemoorganotrophic and have both a respiratory and fermentative type of metabolism. (From Bergey's Manual of Determinative Bacteriology, 9th ed)Staphylococcaceae: Family of gram-positive, facultatively anaerobic bacteria, in the order Bacillales. Genera include Gemella, Macrococcus, Salinicoccus, and STAPHYLOCOCCUS.Korea: Former kingdom, located on Korea Peninsula between Sea of Japan and Yellow Sea on east coast of Asia. In 1948, the kingdom ceased and two independent countries were formed, divided by the 38th parallel.Water Pollutants, Radioactive: Pollutants, present in water or bodies of water, which exhibit radioactivity.Bivalvia: A class in the phylum MOLLUSCA comprised of mussels; clams; OYSTERS; COCKLES; and SCALLOPS. They are characterized by a bilaterally symmetrical hinged shell and a muscular foot used for burrowing and anchoring.Diet: Regular course of eating and drinking adopted by a person or animal.Fatty Acids, Omega-3: A group of fatty acids, often of marine origin, which have the first unsaturated bond in the third position from the omega carbon. These fatty acids are believed to reduce serum triglycerides, prevent insulin resistance, improve lipid profile, prolong bleeding times, reduce platelet counts, and decrease platelet adhesiveness.Crustacea: A large subphylum of mostly marine ARTHROPODS containing over 42,000 species. They include familiar arthropods such as lobsters (NEPHROPIDAE), crabs (BRACHYURA), shrimp (PENAEIDAE), and barnacles (THORACICA).Fermentation: Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Ciguatoxins: Polycyclic ethers produced by Gambierdiscus (DINOFLAGELLATES) from gambiertoxins, which are ingested by fish which in turn may be ingested by humans who are susceptible to the CIGUATERA POISONING.Hair: A filament-like structure consisting of a shaft which projects to the surface of the SKIN from a root which is softer than the shaft and lodges in the cavity of a HAIR FOLLICLE. It is found on most surfaces of the body.Refrigeration: The mechanical process of cooling.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Mollusca: A phylum of the kingdom Metazoa. Mollusca have soft, unsegmented bodies with an anterior head, a dorsal visceral mass, and a ventral foot. Most are encased in a protective calcareous shell. It includes the classes GASTROPODA; BIVALVIA; CEPHALOPODA; Aplacophora; Scaphopoda; Polyplacophora; and Monoplacophora.Vibrio: A genus of VIBRIONACEAE, made up of short, slightly curved, motile, gram-negative rods. Various species produce cholera and other gastrointestinal disorders as well as abortion in sheep and cattle.