Raw shellfish (e.g. oysters, clams, mussels) pose an increased food illness risk – as they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria. Always cook shellfish – i.e., by baking, grilling, or broiling – to a minimum internal temperature of 145°F (62.8°C) – as measured with a food thermometer.Read More »
Seafood Safety to Prevent Food Illness
Seafood requires special handling, preparation, and cooking to reduce the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish — so you and your family can safely enjoy the fine taste and good nutrition of seafood.Read More »
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.Read More »
Mercury Exposure Guidelines for Eating Fish
Learn more how federal, state and local governments issue fish consumption advisories for people to avoid eating certain kinds or certain amounts of fish.
Some fish may contain mercury or other harmful chemicals. The FDA and EPA have recently revised their fish consumption guidance for pregnant and breastfeeding mothers and young children.
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.Read More »
Food Allergy Awareness Training
While much has been done to educate food handlers on safe food-handling practices, continued training in food allergies is needed by workers to recognize the initial signs of allergic reactions – and the best practices for safely preparing food for and serving food allergic guests.Read More »
Catfish Month – Seafood Safety Tips
U.S. farm-raised catfish is consistently high quality and, unlike ocean-caught fish, is available all-year long at a price unaffected by external environmental conditions. Catfish, as with any seafood though, requires certain safe handling to reducing the risk of foodborne illness.Read More »
Raw Shellfish – Dangers of Food Illness
Shellfish (oysters, clams, mussels) pose the greatest risk to be contaminated because they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria.
Oysters can be contaminated with a variety of foodborne pathogens such as E. coli, norovirus, and Vibrio vulnificus and can put you at risk for infections.
Making Informed Choices for Sustainable Seafood
By choosing your seafood more wisely, you can help stop overfishing. Being informed will help you find great-tasting seafood without getting an endangered species on your plate.Read More »
Seafood Safety on National Go Fishing Day
National Go Fishing Day is observed annually on June 18 and is the perfect day for anglers to escape from their daily routine – find a stream, a lake, or pond – bait the hook, cast the line, and catch a fish!
Despite its spelling, seafood includes all aquatic animals, both freshwater and ocean creatures. Seafood, as with any food, requires certain safe handling to reducing the risk of foodborne illness.