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Commercial Seafood Industry Resources
The following resources describe public health concerns of Vibrio bacteria and highlight regulations, guidelines and methods to control Vibrio bacteria in raw molluscan shellfish.
HACCP Resources
Chapter 4- Pathogens from the Harvest Area-FDA 2011 Seafood Hazards & Control Guide
Chapter 17-Pathogenic Bacteria Survival Through Processes Designed to Retain Raw Product
Characteristics (aka post-harvest processes)-FDA 2011 Seafood Hazards & Control Guide
Seafood HACCP Alliance Training Model-Oyster Shellstock
Processing Information
Approved Post-Harvest Oyster Processors by States
Available Technologies for Post-Harvest Processing of Oysters brochure - MS Dept. of Marine Resources
Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish
Post-Harvest Oyster Processing Technologies fact sheet- MS Dept. of Marine Resources
Post-Harvest Processed (PHP) Oysters
Post-Harvest Processing Technologies for Oysters poster - MS Dept. of Marine Resources
Processes and Procedures for Pathogen Reduction (Post-Harvest Processing) – Refer to Chapter XVI in Section II (Model Ordinance) of the most current National Shellfish Sanitation Program (NSSP) Guide for the Control of Molluscan Shellfish
Public Health Concerns
Bad Bug Book - FDA
Vibrio species causing Vibriosis - CDC
Regulations and Guidelines
Bacteriological Analytical Manual (BAM) - FDA
Interstate Certified Shellfish Shippers List
National Shellfish Sanitation Program and Guide for the Control of Molluscan Shellfish
(use most recent version)
Processes and Procedures for Pathogen Reduction (Post-Harvest Processing) - Refer to Chapter XVI in Section II (Model Ordinance) of the most current National Shellfish Sanitation Program (NSSP) Guide for the Control of Molluscan Shellfish
State Control Plans and Shellfish Control Authorities– www.issc.org
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Page last updated: November 5, 2017