Gulf Seafood: Who Decides How Safe Is Safe?, AOL News, June 29, 2010:
"Government decisions on what should or should not be done with potentially contaminated food are often influenced by everyone who has a stake in the outcome," says Jay Shimshack, an assistant professor of environmental economics at Tulane University. ...
[T]he wording of the public advisories is crucial. ...
[M]ost officials and business owners say they haven't seen FDA personnel on the shrimp or crabbing boats, on the docks or in the processing plants. ...
[Walton Dickhoff, a research scientist and division director at NOAA's National Marine Fisheries Service lab] says... "The discussions that we have been having with EPA and FDA is to determine what's an appropriate level of (seafood) consumption and risk?" ...
