National Seafood Month and Seafood Safety

October is National Seafood Month! A great time to highlight smart seafood choices, sustainable fisheries, and following basic food safety tips for buying, preparing, and storing fish and shellfish – to reduce the risk of foodborne illness.

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Safe Food Temperatures and The “Danger Zone”

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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Dangers of Norovirus 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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Lent and Seafood – Safety and Informed Choices

As part of the Christian Lenten tradition, people abstain from eating “meat” on Fridays and instead consume seafood. Learn what are the good choices you can make when it comes to seafood, and why you should make them. Likewise, follow simple food safety tips so you can confidently select, store, prepare and cook seafood safely!

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