Raw shellfish and public health : are there alternatives to a cooking requirement to reduce health risks to an acceptable level?

Abstract

from the Introduction, ". . .The goal of our Workshop was to attempt to mitigate this conflict by identifying alternatives to a "cooking requirement" which would reduce to an acceptable level the risks--real and perceived--associated with the consumption of raw shellfish. In this case, the risk must be acceptable to the New York State Department of Health. . ."