ABSTRACT
S eafood is regarded as a healthy component of the American diet, providing an excellent source of protein, and low saturated fat, sodium, calories, and cholesterol (Nettleton, 1985). Seafood contains omega3 fatty acids, a unique polyunsaturated fatty acid that has been shown to be beneficial for prevention and treatment of heart, autoimmune, and inflammatory diseases (Simopoulos et al., 1990). Seafood is also generally regarded as a safe food product. As with risks associated with consumption of raw or undercooked meat, there are also risks associated with eating raw or undercooked seafood.
