Oral

As worldwide fisheries plateau or are in decline, aquaculture is increasing to meet a growing global demand for seafood. There is a trend towards industrial (i.e. intensive) aquaculture with high yields and high inputs, similar in many ways to industrial terrestrial food animal production. The purpose of this session is to bring aquaculture into focus for public health professionals by studying a broad range of interrelated aquaculture and health topics. Some topics covered in this session will be: the potential benefits to food security and dietary nutrition from aquaculture; the poorly characterized human health risks from chemicals and antimicrobials used in aquaculture production, due to lack of surveillance of aquaculture products; environmental risks that exist from some aquaculture production practice; sustainable aquaculture and seafood marketing approaches that could greatly reduce potential public health and environmental hazards from aquaculture. Engaging the public health community with the latest aquaculture and public health findings will ensure other public health professionals can have a voice in the direction aquaculture moves in the next decade.

Session Objectives: 1. Name the public health and environmental risks from intensive food aquaculture production. 2. Assess your own risks and benefits of eating seafood on a weekly basis. 3. Compare approaches for sustainable aquaculture based on their importance to public health and the environment

CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH)