ABSTRACT
Since seafood is now universally accepted as a nutritious, high-protein, low-fat red meat substitute, it is being increasingly consumed (1). Activities associated with tourism and travel, as well as ever-increasing international trade, facilitate consumer exposure to a wide array of seafood products, both fresh and frozen from different marine sources. With contemporary consumer habits involving more two-income families, greater fre quency of eating out in restaurants is also seen. Many patrons who might not routinely cook fish at home, enjoy eating it when it is well-prepared at a restaurant. It is therefore
unexpected when a seemingly healthy and probably expensive dinner results in food poi soning.
