Seafood Safety

Education about seafood safety—produced through farming or wild-caught— will continue to be a priority for USC Sea Grant. Enlightened consumers make wiser choices about buying sustainable domestic products and make healthy choices not only about the food they eat, and the manner in which it is produced, harvested, and processed but also about its potential risk of contamination, for example, from legacy DDT contamination off the Southern California coast. Along the diverse and urban coast of the Los Angeles region, there are over 140 spoken languages and many different cultural practices when it comes to catching, preparing, and eating seafood. Partnerships are critical in making sure that our educational resources can be understood within the context of these rich and diverse cultures populating the Los Angeles region, including those traditionally underserved and underrepresented in the sciences and science communication.