Fish and shellfish contain potential hazards, such as mercury, cadmium and other chemical contaminants.
These toxins can cause serious illness, and shellfish harvesters should be aware of the dangers. Other problems with fish and shellfish may be caused by a variety of parasites and bacterial and viral agents.
Temperature control and good handling practices are critical to reduce fish and shellfish illnesses. The safety of seafood products decreases rapidly above refrigeration temperatures.