This article concerns three major groups of shellfish: oysters, scallops, and shrimps. When discussing these popular groups of seafoods, the government, academics, and industry are interested in harvesting, processing, sanitation, and economic considerations. Limited by space, this article will discuss the quality control of processing oysters, scallops, and shrimps with some emphasis on definitions and standards, general processing, sanitary practices, and sizing. It is obvious that the thrust of this article is most applicable to the United States.

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