Sidebar: Raw delicacies come with risks
Hilgardia 51(4):52-52. DOI:10.3733/ca.v051n04p52. July 1997.
The idea of eating a raw chicken breast or a slice of raw beef holds no appeal for most people, yet raw fish and shellfish are popular foods. In a recent survey of Californians, 23% of the respondents reported that they ate raw shellfish, and one-third of those reported eating raw shellfish once a month.
Also in this issue:Establishing relationships of nutrient composition and quality of wheat and triticale grains using chicken, quail, and flour beetle bioassays
Sea Grant key to resolving state's coastal dilemmas
Focus on marine resources may lead to reforms
Sidebar: Abalone aquaculture struggles for foothold in Tomales Bay
Polluted runoff impairs coastal water quality
Sidebar: Partnerships preserve water quality of Monterey Bay National Marine Sanctuary
Sea Grant Extension crucial link to coastal resources
Sidebar: Public education to thwart aquatic nuisances
Sidebar: Diverse groups team up to fight pollution
Sustaining ocean fisheries poses challenge for resource managers
Salmon restoration depends on improved habitat
Aquaculture boosts urchin roe production
Marine Protected Areas should be managed with greater integration
Human activities, climate changes affect marine populations
Advanced technology provides insight into marine habitats
Sea Grant seeks new drugs from the sea
Marine bacteria: A better cleaner-upper?
Monitoring and proper handling ensure seafood safety
Aquatic and land-based agriculture share vital water resources