FDA expects zero or non-detectable levels of Salmonella in seafood, when analyzed per FDA standard methods listed in the Bacterial Analytical Manual (BAM) or equivalent methods. The occurrence of Salmonella in seafood is associated with human or animal fecal contamination of the water environment and/or by contamination of the seafood after the catch or harvest. Salmonella is not endemic to the intestinal tracts of finfish, crustaceans, or mollusks. Salmonella in seafood is directly attributable to fecal contamination of the water environment of the fish, or insanitary conditions and/or temperature abuse in the post-harvest handling/processing. Centers for Disease Control and Prevention estimates that Salmonella bacteria cause about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year with food being the source for most of these illnesses. All age groups are susceptible to Salmonella infections. Changes are noted and bracketed by asterisks "***." *** Salmonella is a pathogenic bacterium that is a leading cause of human foodborne illness. NOTE: The revision of this Import Alert dated updates the reason for the alert including the background information, the guidance section, the charge section, product description and PAC section.
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