Why shellfish?
Susceptibility to chemical and biological threats
Shellfish are filter feeders, which makes them particularly vulnerable to contamination from waterborne chemical agents, toxins, and pathogens. Contaminants such as heavy metals and toxins (i.e. saxitoxins and tetrodotoxins) can accumulate in shellfish tissues, posing a significant risk to human health.
Shellfish are also highly susceptible to both naturally occurring and intentional biological threats, making them a high-risk target for food terrorism.
High impact on public health
Shellfish consumption is associated with high food safety risks, especially when contaminated with bacteria or toxins, as shellfish are often consumed raw or minimally processed. A CBR incident in the shellfish industry could have immediate and severe public health implications due to the rapid onset of illness following consumption.
International trade importance
The shellfish industry is global, with significant cross-border trade. This international dimension adds complexity to food defense, as contamination in one region can affect multiple countries, making it an ideal case for studying cross-border mitigation strategies and response frameworks.