Norovirus Dangers in Raw Shellfish

Shellfish (oysters, clams, mussels) pose the greatest risk to be contaminated with norovirus. Because shellfish are filter feeders, they become contaminated when their waters are polluted with raw sewage. To ensure proper food safety, raw shellfish must be cooked to an internal temperature of at least 145°F or 15 seconds.

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Temperatures Danger Zone and Food Safety

Anybody can get food poisoning, but most people don’t think about food safety until they or someone they know gets sick after eating contaminated food. Did you know that harmful bacteria can grow when perishable foods are left in the “Danger Zone” (40-140°F) for more than 2 hours?

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Raw Oysters – Vibriosis and Food Illness

Raw oysters can ruin your summer. That’s because you can get very sick from eating raw oysters. Learn about vibriosis, a disease linked to raw oysters – and how to protect your health when it comes to oysters and certain other shellfish.

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Seafood Illness: Ciguatera and Scombroid

Common types of seafood poisoning from fish include scombroid and ciguatera. Neither type of seafood illness or poisoning can be detected by taste or appearance. Neither can be prevented by cooking or freezing the fish.

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