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dc.contributor.authorGalveston Bay Estuary Programen_US
dc.contributor.editoren_US
dc.contributor.otheren_US
dc.date.accessioned2010-02-15T17:41:07Z
dc.date.available2010-02-15T17:41:07Z
dc.date.issued2006en_US
dc.identifier.urihttp://hdl.handle.net/1969.3/26685
dc.description1 page; available for download at the link below.en_US
dc.description.abstractGalveston Bay is one of the nation's most productive estuaries. It is estimated that seafood production generates an estimated $3.1 billion annually to our region's economy. The Bay supports one-third of the state's commercial fishing and over half of its recreational fishing. The bay is a popular place, and rightly so. Enjoying the bay, using it for our livelihoods, or consuming its fish or shellfish comes with some public-health risks. The Estuary Program works with state and federal agencies to understand, to publicize, and to minimize these risks. There are two main areas of risk: (1) exposure to pathogens (disease-causing organisms) through the consumption of oysters or by direct contact with contaminated waters, and (2) exposure to toxic substances through the consumption of contaminated fish or shellfish.en_US
dc.description.urien_US
dc.publisherGalveston Bay Estuary Programen_US
dc.relation.ispartofseries9544en_US
dc.relation.urihttp://gbic.tamug.edu/gbeppubs/baybriefings06/GI-345_Public_Health.pdfen_US
dc.subjectwater and sediment quality; habitat protection; public health; freshwater inflow; species protection; shoreline management; spills, fills, and dumping; seafood consumption advisoriesen_US
dc.titleBay Briefings - Public Healthen_US
dc.typeFlyeren_US
dc.placeHouston, TXen_US
dc.seriesBay Briefings - Charting the Course to 2015en_US
dc.vol-issueen_US
dc.geo-codeGalveston Bayen_US
dc.locationGBIC Circulating Collectionen_US
dc.scaleen_US
dc.latitudeen_US
dc.longitudeen_US
dc.contract-noen_US
dc.notesen_US
dc.degreeen_US
dc.acquisition-srcGalveston Bay Estuary Programen_US
dc.description-otheren_US
dc.universityen_US
dc.history8/25/06 easen_US
dc.call-noN/Aen_US


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