Word: fishly
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...benefit of reduced pesticide use would be less chemical contamination of fish. The waters where fish breed are being polluted by pesticide runoff from the land along with sewage and industrial wastes that are dumped into streams and rivers. Oyster and clam beds that lie close offshore have been especially vulnerable...
Food experts warn against a faddish trend to undercooking items, particularly hamburgers, fish and chicken. Poultry should not be pink near the bone. Many cooks are impatient, particularly when it comes to the microwave. Warns Douglas Archer, head of the microbiology division of the FDA's Office of Nutrition and Food Sciences: "If you're told to cook something and let it sit for two minutes, there's a good reason. You're letting the heat from inside the food come out in the form of steam and finish the cooking." Once food is prepared, it should be eaten within...
While the main responsibility for minimizing contamination rests with the food industry, the Government has long played a crucial watchdog role. & Checking U.S. produce, meat, poultry and fish is an operation of mind-boggling -- critics say irrational -- complexity. Responsibility is parceled out among several agencies, and jurisdictions can overlap. The FDA checks fruits and vegetables as well as fish, the latter a task it shares with the Commerce Department. The Department of Agriculture handles meat and poultry at slaughterhouses and processing plants...
...weakest link in the country's monitoring system is seafood inspection. Consumption of fish has shot up 20% since 1980, to about 3 billion lbs. annually, mainly because it has been touted as beneficial to health. Yet it is the only food without a comprehensive, mandatory federal inspection program. The alarming fact is that about three-quarters of seafood arrives on diners' plates without a look-see by anyone...
Though there is no reason for fish to be inspected any less strenuously than meat or poultry, the FDA manages to examine just 1% of domestic seafood and 3% of imports (two-thirds of the fish Americans eat comes from abroad). Inspectors get to about a third of the nation's 4,000 seafood-processing plants a year and to some facilities once in three years...