Seafood Safety

By late September, when nearly 32,000 square miles of the Gulf were still closed to fishing, government officials made strong statements about the safety of seafood caught in reopened areas. "The shrimp, fish, and crabs are perfectly safe to eat,” claimed Bob Dickey, Director of Seafood Science and Technology at the Food and Drug Administration (FDA). Bill Walker, Executive Director of the Mississippi Department of Marine Resources, pronounced that “based on credible scientific data collected using federally-approved sampling and analytical techniques, Mississippi seafood has been safe and healthy to eat throughout the entirety of this event." National Oceanic and Atmospheric Administration (NOAA) Administrator Jane Lubchenco stated, "I have confidence in our protocols and have enjoyed Gulf seafood each trip I’ve made to the region." But despite these assurances, some citizens continue to doubt the safety of Gulf seafood. "Everybody's credibility has been damaged by all this," said Dr. Ian MacDonald, a Florida State University oceanographer.

Most commercial Gulf seafood species seem to have emerged from the oil spill without any clear evidence of taint or contamination. The real impact is the reputational damage to Gulf seafood as a safe brand. Continued government testing, improvements in public outreach, and a coordinated marketing campaign may be needed to speed its recovery.