ABSTRACT
Seafood ................................................................................................... 143 4.5.1 Controls for L. monocytogenes .................................................. 143 4.5.2 Controls for C. botulinum .......................................................... 145
4.5.2.1 Guidance for Controlling Botulinal Toxin Formation in Shelf-Stable And Refrigerated Products ....................................................................... 146
4.5.2.2 Salting .......................................................................... 148 4.5.2.3 Hurdle Technology .................................................... 148
The United States has nearly 13,000 miles of coastline bordering the Pacic and Atlantic Oceans, the Gulf of Mexico, the Gulf of Alaska, the Bering Sea, and the Arctic Ocean, which forms the world’s largest exclusive economic zone, consisting of approximately 3.4 million square nautical miles of oceans for shing and marine resources covered by 200 nautical miles offshore. The U.S. commercial marine shing industry, including domestic and foreign markets, contributed $35.1 billion to the gross national product in 2006 (NMFS 2007). U.S. consumers spent an estimated $69.5 billion for shery products in 2006: $46.6 billion at food service establishments, $22.7 billion in retail sales for home consumption, and $318.1 million for industrial sh products (NMFS 2007).
