FDA Asleep on the Job? New Study Has Harsh Criticism for How Agency Determined that Gulf Seafood was Safe

Cooking oil?

Cooking oil?

You could almost hear the collective Whew! from the Gulf of Mexico fishing industry (and lovers of oyster po’ boys, blackened redfish, and shrimp jambalaya) this spring when Donald Kraemer, Deputy Director of the Food and Drug Administration’s (FDA) Center for Food Safety and Applied Nutrition, proclaimed: “We’re very confident that the steps that we have put in place to assure the safety of seafood have worked. We put in an extensive program of sampling, and the results have consistently been 100 to 1,000 times below our levels of concern. So, we’re quite confident that the seafood that’s in commercial channels is safe.”

His was but one loud voice in a chorus of government officials offering assurances about the safety of Gulf seafood after the 2010 Deepwater Horizon oil spill. The Environmental Protection Agency, the National Oceanic and Atmospheric Administration, and the Louisiana Department of Health and Hospitals—even President Obama—all chimed in.

But a new study finds that the FDA seriously underestimated the health risks from contaminants in Gulf seafood.

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1 comment

  1. Zee says:

    So the FDA thinks that the seafood in the Gulf of Mexico is safe enough to eat, but I beg to differ. Because I am at least 50% sure there is still oil at the bottom of the Gulf of Mexico. Even though they did a lot to get the oil out I am sure there is still some their. I know the FDA was trying to help the local fisherman and seafood restaurant owners make money. But I think they need to worry about citizens health more.

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