Shellfish are delicious and nutritious, but safely harvesting, shipping, preparing, and eating them requires some care. This seminar brings together a panel of experts to provide guidance on safe practices, health issues, allergy information, the latest on Vibrio, and sanitation requirements regarding handling and consumption. Join us for a lively discussion with panelists Joe Migliore (Office of Water Resources/Shellfish Program, R.I. Department of Environmental Management), Martin Dowgert (Regional Shellfish Specialist, U.S. Food and Drug Administration), John Mullen (Supervising Environmental Health Food Specialist, R.I. Department of Health), and Lori Pivarnik (Coordinator, URI Nutrition and Food Sciences, Food Safety Outreach/Research Program).
Wednesday, April 24, 2013 at 3:00pm to 5:00pm
Narragansett Bay Campus/Coastal Institute, Auditorium
218 S Ferry Rd, University of Rhode Island Bay Campus, Narragansett, RI 02874, USA
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