Eugene Elliot Evans - Comment

With all of the excellent work that is being conducted with the NSSP and CSSP, consumers still contract illnesses each year from raw molluscan shellfish. Large strides are taken to ensure strong SSOP's are in place, temperature controls are met and harvest areas are monitored yet still there still are instances where pathogens make it through to the consumer. To eliminate all concerns from the harvest area, I strongly suggest that all raw molluscan shellfish be given a pathogen elimination step (HPP, irradiation, mild heat, etc) before entering the food chain. This is a strong stance but a wise one when counting the known and unknown illnesses associated with raw molluscan shellfish.