Here they voice their opinions on two questions relevant to that topic. For four years prior to that, he was Chairman of the ISSC executive board. Mr. Moore has also worked extensively for over 10 years as the manager of South Carolina's shellfish sanitation program in its Department of Health and Environmental Control. Molluscan shellfish are animal-derived protein foods that are often consumed raw or partially cooked. Consumption of raw shellfish, as with consumption of other types of raw animal-derived protein foods, increases the risk of illness.
Cooking can reduce the number of potentially pathogenic organisms and the risk of illness.
The FDA, the States and the ISSC recognize the harvesting classification system of the NSSP as the best approach for minimizing illness associated with shellfish consumption. States monitor shellfish growing waters to determine that they are safe before harvesting is permitted. The FDA routinely audits the States' classification of shellfish harvesting areas to verify that none pose a threat to public health. The program does not attempt to achieve maximum utilization of all harvest areas. The present bacteriological indicator, fecal coliform, does not distinguish sources.