By THE ASSOCIATED PRESS
Published: August 1, 2008
Source of Article:† http://www.nytimes.com/2008/08/01/business/worldbusiness/01lobster.html?ref=worldbusiness
The ban took effect this week after the Food and Drug Administration warned consumers not to eat the green substance known as tomalley that is found in the body cavity of lobsters. Tomalley can be contaminated by red tide even though lobster meat remains safe to eat.
In place of
the ban, lobster from areas with known red tide contamination will be tested
for paralytic shellfish poisoning, which is caused by red tide, said Bonnie
Spinazzola, executive director of the Atlantic Offshore Lobstermenís
Lobster found to be below a certain threshold will be allowed into the country, she said.
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