Saving Seafood

National Fisheries Institute Statement on the 2020 Dietary Guidelines Advisory Committee Report

July 15, 2020 — The following was released by the National Fisheries Institute:

The National Fisheries Institute commends the Dietary Guidelines Advisory Committee for its work in submitting its Scientific Report to the Secretaries of Agriculture and Health and Human Services.

The Committee’s review of the science supports advice to eat 8-12 ounces of seafood weekly, particularly before, during and after pregnancy. The report highlights that only 20 percent of adults and 6 percent of children meet the goal of eating seafood twice per week.

The report notes a healthy diet should “provide good sources of omega-3 and omega-6 fatty acids, such as seafood, beginning at ages 6 to 12 months.”

The report is one more piece of evidence that Americans of all ages should eat seafood more frequently. As part of a healthy dietary pattern, seafood offers a lifetime of benefits from brain development among babies to heart health and a healthy weight for adults. The report even notes the link between diet-related diseases –which regular seafood consumption can help prevent – and increased susceptibility to the current global pandemic.

It will be vital that the final Guidelines use simple, consistent language to communicate actionable recommendations that result in increased seafood consumption, in order to realize the associated public health benefits.

Accredited nutrition experts like the Dietary Guidelines Advisory Committee continue to distinguish seafood as a food with benefits for all ages.

Bloomberg Corrects Record on China’s Shrimp and COVID-19 Story

July 13, 2020 — The following was released by the National Fisheries Institute:

Bloomberg, the giant media company with reporters in more than 100 countries, has corrected its piece originally titled, “China Signals Shrimp Virus Risk After Salmon Debacle.” Reporting on China’s General Administration of Customs announcement, the article erroneously claimed COVID-19 tests found the virus on “both the inside and outside of… shrimp packaging.”

The National Fisheries Institute (NFI) reached out to the reporting team and their editors to point out the positive COVID-19 tests were found inside the shipment container, not inside the product’s packaging.

“There was genuine confusion caused by this inaccurate reporting,” said NFI’s Senior Director of Communications and Advocacy, Brandon Phillips.  “This was not an issue of semantics. It was an issue of specificity.  Reports of a positive test on a shipping container as opposed to inside a product’s packaging are two very different stories.”

The Food and Drug Administration (FDA) and the Department of Agriculture (USDA) have been clear that COVID-19 is not a food borne illness. In June, the FDA and USDA released a joint statement that said, “Efforts by some countries to restrict global food exports related to Covid-19 transmission are not consistent with the known science of transmission.” Further, the statement read there’s, “no evidence that people can contract Covid-19 from food or from food packaging.”

“We’re disappointed that Bloomberg didn’t get the facts right the first time but we applaud them for correcting their mistake,” said Phillips. “Seafood continues to be a safe, healthy and available food that consumers should choose.”

NFI: Food workers should receive COVID-19 vaccine early on

June 25, 2020 — The National Fisheries Institute and other food industry groups are urging U.S. President Donald Trump’s administration to prioritize food, agriculture, and retail workers for receiving the COVID-19 vaccine.

“Scientists have advised that COVID-19 will remain a continuous public health concern, so the importance of a vaccine cannot be overstated. A vaccine targeting COVID-19 is likely the only way to generate immunity across a population,” NFI, FMI – the Food Industry Association, the National Restaurant Association, and other groups said in a letter to Trump.

Read the full story at Seafood Source

NFI Statement on Guidance from CDC and OSHA about Protecting Seafood Processing Workers

June 25, 2020 — The following was released by the National Fisheries Institute:

The National Fisheries Institute is pleased to see federal regulators working together to create important guidance to protect workers at seafood facilities and provide guidance for employers.

The Centers for Disease Control and Prevention (CDC) and the Occupational Safety and Health Administration (OSHA) recognize seafood is an important part of the U.S. economy and fish production facilities are essential to the Nation’s critical infrastructure. With the Food and Drug Administration, CDC and OSHA have released guidance designed to help keep seafood workers and food safe during the COVID-19 pandemic.

The guidance supplements general guidance already issued by the public health and worker safety agencies.

The seafood industry specific guidance reiterates that seafood-processing workers are not exposed to the disease through the fish and seafood products they handle. It provides useful tools to minimize hazards for workers who come in relatively close contact with each other and may raise exposure risk factors.

The guidance reviews screening, quarantining and testing of both onshore and offshore employees and is in keeping with the best practices recognized by the industry for COVID-prevention controls.

National Fisheries Institute Statement on Looking Forward to Seafood Expo North America/Seafood Processing North America in 2021

June 25, 2020 — The following was released by the National Fisheries Institute:

Diversified Communications has long been a leader in connecting, educating and strengthening the seafood community. Its trade shows and informational forums are an essential gathering place for businesses of all sizes.

Making the decision to reschedule and then cancel Seafood Expo North America 2020 was likely a tough one but illustrates Diversified’s commitment to listen to its customers and its ability to be nimble in a time of change. Diversified’s actions reflect the responsiveness and innovation found in seafood harvesters, processors, distributors, retailers and restaurants during the COVID-19 pandemic.

Pivoting to meet the seafood community’s needs, Diversified continues to provide a robust digital information and marketing space for the industry. In 2021 it will host an exciting edition of Seafood Expo North America that will meet the needs of our changing market place.

We look forward to seeing NFI members exhibiting at Seafood Expo North America/Seafood Processing North America next year in what will be an enthusiastic return to Boston.

Labor unions refile lawsuit calling on federal workplace safety guidelines for COVID-19

June 23, 2020 — The AFL-CIO on Thursday, 18 June sought a rehearing before the U.S. Circuit Court of Appeals in District of Columbia as it seeks to force the federal government to develop emergency workplace safety standards regarding the novel coronavirus.

The resubmission happened one week after a three-judge panel in the district denied the federation of labor unions request after the Occupational Safety and Health Administration (OSHA) opted not to issue emergency standards. The judges said in their order that the workplace safety regulatory body “reasonably determined” such standards weren’t needed right now.

Read the full story at Seafood Source

National Fisheries Institute Statement on the Safety of Seafood from the United States

June 22, 2020 — The following was released by the National Fisheries Institute:

Seafood from America is safe.  The World Health Organization, United National Food and Agriculture Organization, and all major national food safety agencies report there is no connection between seafood and COVID-19.  Simply stated, people cannot get COVID-19 from eating seafood.  Specific to imported seafood that Chinese families enjoy, experts at the Chinese National Health Commission stated, “There’s no evidence so far showing salmon are the origin or intermediate hosts of the coronavirus.”

Consumers in China and in other countries should be aware that seafood portioned and prepared in America must comply with the rules and regulations of the United States Food and Drug Administration to ensure safe food.  Importantly, the systems that seafood companies in the United States have implemented for more than 20 years now serve as a model for other countries and foods.  Companies must also keep their workers safe by following the directives of the United States’ Occupational Safety and Health Administration.
 
Since the onset of COVID-19, members of the National Fisheries Institute, the major seafood trade association in the United States and many of whose members export American seafood to China, have also implemented the laws of numerous states, and the guidelines of the Centers for Disease Control and Prevention, industry  best practices, CODEX Alimentarius, the United Nations Food and Agriculture Organization, and the World Health Organization, and the recommendations of academics and other public health experts. 
 
NFI member companies have strict protocols in place to prevent, detect, and isolate any spread of COVID-19 on their boats or in their processing plants, and follow sanitary transport rules to prevent contamination of seafood being exported to China.  American seafood remains safe and healthy for Chinese families.

Alaska’s salmon industry contends with a rumor from China that you can get COVID-19 from seafood

June 19, 2020 — China has stopped imports from European salmon suppliers due to fears of a connection between salmon imports and coronavirus, according to a report by Reuters. State-run newspapers in China reported the coronavirus was discovered on chopping boards used for imported salmon at a market in Beijing. The initial cluster of infections came from the same market, and some fear the discovery of virus there indicates a second wave of the coronavirus in China.

Several fisheries organizations are pushing back against those reports. The National Fisheries Institute compiled statements on Tuesday  from health professionals and agencies like the World Health Organization and the U.S. Food and Drug Administration saying there is no connection between seafood and COVID-19.

Fish marketing experts are assessing how the rumors could affect Alaska salmon’s image in the world. If people think eating salmon could put them at increased risk of contracting the virus — even if that information is incorrect — that could harm markets.

“Any time there’s information or misinformation, we have to wait and see how consumers respond to that,” said Andy Wink, executive director of the Bristol Bay Regional Seafood Development Association.

Read the full story at KTOO

Frozen premium seafood line debuts in Midwest, East Coast retailers

June 17, 2020 — Even as some large grocery chains are reducing the number of different frozen products they carry, many retailers are still seeking new frozen seafood meals, portions, and other items.

Sales of frozen seafood products increased faster than all other frozen food categories for the week ending 24 May, 2020, compared to a year ago, according to Information Resources Inc. (IRI) data presented by 210 Analytics Principal Anne-Marie Roerinkin a recent webinar hosted by the National Fisheries Institute.

Read the full story at Seafood Source

Frozen category offers “unprecedented opportunity” to boost US seafood consumption

June 12, 2020 — Frozen seafood sales have skyrocketed in the United States due to changing public consumption patterns caused by the coronavirus outbreak, and category analysts are suggesting seafood suppliers double down on that trend.

Sales of frozen seafood products increased faster than all other frozen food categories for the week ending on 24 May, 2020, compared to a year ago, according to Information Resources Inc. (IRI) data presented by 210 Analytics Principal Anne-Marie Roerinkin a webinar hosted by the National Fisheries Institute.

Read the full story at Seafood Source