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Aug. 4, 2009 – An FDA shellfish specialist (left) and a New Jersey state inspector look at a map of the waters where the clams in the foreground were harvested. The risks associated with eating raw or partially cooked shellfish are often related to the quality of water from which they are harvested.



To learn more about how FDA is helping to ensure seafood safety, read these Consumer Updates:

Fish Hazards and Controls: More Than a Fish Story

How FDA Regulates Seafood: FDA Detains Imports of Farm-Raised Chinese Seafood

This photo is free of all copyright restrictions and available for use and redistribution without permission. Credit to the U.S. Food and Drug Administration is appreciated but not required.

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FDA photo by Michael J. Ermarth
Source Safe Shellfish (4496)
Author The U.S. Food and Drug Administration


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Unless otherwise noted, the contents of the Food and Drug Administration website ( —both text and graphics— are public domain in the United States. [1] (August 18, 2005, last updated July 14, 2015)
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Checked copyright icon.svg This image was originally posted to Flickr by The U.S. Food and Drug Administration at It was reviewed on by FlickreviewR and was confirmed to be licensed under the terms of the United States Government Work.

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