The Rise of Seafood Options

In recent years, the allure of seafood has captured the palates of diners across the nation. The delectable array of seafood options gracing menus has continually increased. From succulent shrimp and flaky salmon to delicate scallops and briny oysters, the demand of consumers for diversity in seafood options continues to rise, according to the National Fisheries Institute.

In fact, oysters joined the staples of shrimp, cod and tuna in the top ten list for the first time ever (Media, 2024). Despite ups and downs, however, one item remains constant: the necessity of protective equipment designed to safeguard against cross-contamination and maintain high standards of foodservice operations and compliance.

Importation vs. Domestic Production

As the demand for seafood surges, its sourcing has steadily shifted from domestic to imported. In fact, around 80% of seafood in the United States is shipped from overseas, trending positively over the past three decades. Some states, such as Alabama and Louisiana, have passed legislation that requires operators to disclose whether their seafood is imported while domestic aquaculture is rallying and repositioning itself.

Necessity of Protective Equipment and Proper Handwashing

Amidst the burgeoning popularity of seafood options, regardless of their sourcing, ever fixed is the imperative for stringent food safety measures. The risk of cross-contamination, particularly in the context of norovirus and other foodborne illnesses, underscores the critical need for protective equipment such as disposable gloves paired with their routine replacement and meticulous handwashing practices.

Norovirus accounts for over half of foodborne illness in the United States, according to the CDC, which recommends the use of gloves when handling ready-to-eat food (2024). The importance of the correct choice of glove ensures superior protection, dexterity, and comfort for foodservice professionals. By ensuring correct handwashing techniques and regular glove changes, operators can minimize risks of cross-contamination and uphold the highest standards of culinary excellence when handling and serving a diverse range of seafood.

Content courtesy of Handgards, Inc.

References:

CDC (2024, May 8) Norovirus Fact Sheet for Food Workers. Retrieved from Center for Disease Control

Media, N. (2024, November 11) NFI Annual Top 10 List Looks at Seafood’s Most Consumed Species in 2022. Retrieved from National Fisheries Institute

Rexroad, C. G. (2024, May 22) Amber Waves, USDA Economic Research Service. Retrieved from U.S. Seafood Imports Expand as Domestic Aquaculture Industry Repositions Itself