Seafood, especially shellfish, are one of the food categories that is most vulnerable to spoiling, usually from not keeping the temperature constant while the seafood is in transit or storage. (Photo: Shutterstock)

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An appellate court in Massachusetts, reversing a trial court’s decision, has ruled that a seafood processing facility was entitled to insurance coverage for claims that nearly 60,000 pounds of scallops had spoiled while in its possession, even though the cause of the damage was unknown.

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