Norovirus

Norovirus is a highly contagious virus that can cause viral gastroenteritis, often called “food poisoning” or the “stomach flu.” Eating raw or partially cooked shellfish can cause norovirus infection.
Norovirus makes its way into the marine environment through untreated human sewage (poop) and vomit. This may come from leaky septic systems, faulty waste water treatment plants, boaters, or beach-goers. Shellfish are filter feeders, which means they filter seawater through their bodies to get food floating in the water. When norovirus particles are in the water, shellfish can accumulate the virus in their bodies.

Vibrio and Vibriosis

About a dozen Vibrio species can cause human illness, known as vibriosis. The most common species causing human illness in the U.S. are Vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio alginolyticus.
The CDC estimates 80,000 people become sick with vibriosis, and 100 people die from their infection, in the United States every year. Most of these illnesses happen from May through October when water temperatures are warmer. However, you can get sick from eating raw or undercooked oysters during any month of the year, and raw oysters from typically colder waters also can cause vibriosis.
Remember, you can’t tell if raw shellfish contains Vibrio germs from the way it looks, smells, or tastes. Always make sure oysters are fully cooked to stay safe from food poisoning.

Most Vibrio infections from oysters, such as Vibrio parahaemolyticus infection, result in only diarrhea and vomiting.
However, people with a Vibrio vulnificus infection can get very sick. Some people can even get infected through an open wound when swimming or wading in brackish or salt water.
This is because the infection can result in bloodstream infections, severe blistering skin lesions, and limb amputations. If you develop symptoms of vibriosis, tell your medical provider if you recently ate or handled raw shellfish.
Anyone can get sick from vibriosis, but you may be more likely to get an infection or severe complications if you:

• Have liver disease, alcoholism, cancer, diabetes, HIV, or thalassemia (blood disorder).
• Receive immune-suppressing therapy for the treatment of disease, such as for cancer.
• Have an iron overload disease, such as hemochromatosis.
• Take medicine to lower stomach acid levels, such as Nexium and Pepcid.
• Have had recent stomach surgery.

How can I reduce shellfish infection?

Follow these tips to reduce your chances of getting an infection when eating or handling shellfish and other seafood:

• Don’t eat raw or undercooked oysters or other shellfish. Fully cook them before eating, and only order fully cooked oysters at restaurants. Hot sauce and lemon juice don’t kill Vibrio bacteria and neither does alcohol.
  • Some oysters are treated for safety after they are harvested. This treatment can reduce levels of Vibrios in the oyster but it does not remove all harmful germs. People who are more likely to get vibriosis should not eat any raw oysters.
• Separate cooked seafood from raw seafood and its juices to avoid cross contamination.
• Wash your hands with soap and water after handing raw seafood.
• Cover any wounds if they could come into contact with raw seafood or raw seafood juices or with brackish or salt water.
• Wash open wounds and cuts thoroughly with soap and water if they have been exposed to seawater or raw seafood or its juices.

Other Shellfish Illness from Natural Toxins

Natural toxic compounds can cause a variety of adverse health effects and pose a serious health threat to humans. Adverse health effects can be acute poisoning – ranging from allergic reactions to severe stomachache and diarrhea, and even death. Long-term health consequences include effects on the immune, reproductive or nervous systems, and also cancer.
Shellfish (bivalve and molluscan) can become contaminated by toxin-producing algae because of red tide (algal bloom) events. During red tide, shellfish harvested from the affected areas are not safe to eat. Toxic shellfish will taste and appear no different than nontoxic shellfish, and cooking does not destroy the red tide toxin. Testing is the only way to determine if shellfish contain unsafe levels of toxin. Algal blooms are most common in the spring and summer months when sunlight, temperature, and precipitation favor algal growth.

Amnesic Shellfish Poisoning (ASP)
Amnesic Shellfish Poisoning (ASP) is an illness caused by eating bivalve and other molluscan shellfish that have been contaminated with domoic acid, a naturally occurring acid which is produced by certain species of marine algae.
Symptoms usually occur 30 minutes to 6 hours after consumption and can include:

• nausea, vomiting, and diarrhea,
• muscle weakness,
• disorientation, and
• memory loss.

If poisoning is not severe, symptoms usually disappear within a few days. If a severe case is suspected, or should problems persist, immediately seek medical attention, because death can occur.
Diarrhetic Shellfish Poisoning (DSP)
Diarrhetic Shellfish Poisoning (DSP) is an illness caused by toxins that are produced by certain microscopic plants. Generally, DSP is often short-lived and non life-threatening – except for vulnerable groups (young children, pregnant women, and people with weakened immune systems). The toxins are not destroyed by cooking.
Symptoms usually occur 30 minutes to 6 hours after consumption and can include:

• nausea, vomiting, and diarrhea,
• headache,
• abdominal cramps, and
• chills.

Symptoms usually disappear within a few days. If a severe case is suspected, or should problems persist, immediately seek medical attention.
Paralytic Shellfish Poisoning (PSP)
Paralytic Shellfish Poisoning (PSP) is caused by eating bivalve and other molluscan shellfish that have been contaminated by toxins produced by certain species of marine algae.
Symptoms of PSP could begin within a few minutes through up to 10 hours after consumption and can include:

• a tingling sensation or numbness around the lips that gradually spreads to the face and neck,
• a prickly sensation in the fingertips and toes,
• drowsiness,
• headache and dizziness, and
• difficulty swallowing.

Respiratory difficulty, salivation, temporary blindness, nausea, and vomiting may also occur. In extreme cases, paralysis of respiratory muscles may lead to respiratory arrest and death within two to twelve hours after consumption. Seriously affected people must be hospitalized and placed under respiratory care. There is no known cure for PSP. If you suspect you have PSP you should immediately seek medical attention.

Safety Tips for Cooking Oysters

The USDA recommends all seafood (fish, shellfish – shrimp, lobster, crab, scallops, clams, oysters, mussels, etc.) be cooked to a minimum internal temperature of 145°F (62.8°C) – as measured with a food thermometer.
For oysters in the shell, either:

• Before cooking, throw out any shellfish with open shells.
• Boil until the shells open and continue boiling 3–5 more minutes, or
• Steam until the shells open and continue steaming for 4–9 more minutes.
• Only eat shellfish that open during cooking. Throw out shellfish that do not open fully after cooking.

For shucked oysters, either:

• Boil for at least 3 minutes or until edges curl;
• Fry for at least 3 minutes at 375°F;
• Broil 3 inches from heat for 3 minutes; or
• Bake at 450° F for 10 minutes.

Summary

To ensure you’ll have a shuckin’ good time – don’t gamble on your chances of getting sick with raw contaminated shellfish. 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.

Additional information

• Take a look at CDC’s questions and answers about Vibrio and vibriosis
• Listen to CDC podcast on the dangers of eating raw oysters
• Be food safe – learn how you can protect yourself from food poisoning
• Read more guidance on FoodSafety.gov for preventing Vibrio infections
• Learn more about aquaculture: http://www.fisheries.noaa.gov/aquaculture/index.htm
• Learn more about Pacific and Eastern oysters from FishWatch: http://www.fishwatch.gov/profiles/search/oyster

Follow basic food safety tips for buying, preparing, and storing fish and shellfish — and you and your family can safely enjoy the fine taste and good nutrition of seafood.

Making Better Seafood Choices

This video from Monterey Bay Aquarium’s Seafood Watch program highlights why such questions are important and how you can help protect the ocean just by asking your local grocery store or restaurant if they serve sustainable seafood.

The Seafood Watch program provides scientifically based recommendations on what seafood options are best for the environment. You can also download the free Seafood Watch app or pick up a consumer pocket guide today.
This pocket guide (see below) is from the  Monterey Bay Aquarium on the best fish to choose, good alternatives and ones to avoid based on the environmental impact of how it was caught or farmed. Take a quick look to see if you can find your favorites.

Selecting Safe Seafood

Fresh Fish and Shrimp
Only buy fish that is refrigerated or displayed on a thick bed of fresh ice that is not melting (preferably in a case or under some type of cover).

• Fish should smell fresh and mild, not fishy, sour, or ammonia-like.
• A fish’s eyes should be clear and bulge a little.
• Whole fish and fillets should have firm, shiny flesh and bright red gills free from milky slime.
• The flesh should spring back when pressed.
• Fish fillets should display no discoloration, darkening or drying around the edges.
• Shrimp flesh should be translucent and shiny with little or no odor.
• Some refrigerated seafood may have time/temperature indicators on their packaging, which show if the product has been stored at the proper temperature. Always check the indicators when they are present and only buy the seafood if the indicator shows that the product is safe to eat.

Frozen Seafood
Frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long.

• Don’t buy frozen seafood if its package is open, torn, or crushed on the edges.
• Avoid packages that are positioned above the “frost line” or top of the freezer case.
• Avoid packages with signs of frost or ice crystals

Shellfish
Follow these general guidelines for safely selecting shellfish:

• Look for the label: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish. These tags and labels contain specific information about the product, including the processor’s certification number. This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.
• Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.
• Do a “Tap Test”: Live clams, oysters, and mussels will close up when the shell is tapped. If they don’t close when tapped, do not select them.
• Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.

Store Properly

Put seafood on ice or in the refrigerator or freezer soon after buying it. If seafood will be used within 2 days after purchase, store it in the refrigerator. Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.

Avoid Cross-Contamination: Separate for Safety

When preparing fresh or thawed seafood, it’s important to prevent bacteria from the raw seafood from spreading to ready-to-eat food. Take these steps to avoid cross-contamination:

• When buying unpackaged cooked seafood, make sure it is physically separated from raw seafood. It should be in its own display case or separated from raw product by dividers.
• Wash your hands for at least 20 seconds with soap and warm water before and after handling any raw food.
• Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.

Prepare Safely

Thawing

• Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water or — if the food will be cooked immediately thereafter — microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable.

Cooking
Most seafood should be cooked to an internal temperature of 145ºF. If you don’t have a food thermometer, there are other ways to determine whether seafood is done.

• Fish: The flesh should be opaque and separate easily with a fork.
• Shrimp and Lobster: The flesh becomes pearly and opaque.
• Scallops: The flesh turns opaque and firm.
• Clams, Mussels, and Oysters: The shells open during cooking — throw out ones that don’t open.

Uncooked spoiled seafood can have an ammonia odor. This odor becomes stronger after cooking. If you smell an ammonia odor in raw or cooked seafood, do not eat it.

Serving

Follow these serving guidelines once your seafood is cooked and ready to be enjoyed.

• Never leave seafood or other perishable food out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90ºF. Bacteria that can cause illness grow quickly at warm temperatures (between 40ºF and 140ºF).
• Carry picnic seafood in a cooler with a cold pack or ice. When possible, put the cooler in the shade and keep the lid closed as much of the time as you can.
• When it’s party time, keep hot seafood hot and cold seafood cold:
  • Divide hot party dishes containing seafood into smaller serving platters. Keep platters refrigerated until time to reheat them for serving.
  • Keep cold seafood on ice or serve it throughout the gathering from platters kept in the refrigerator.

Eating Raw Seafood – What You Need To Know

It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.

• Some species of fish can contain parasites, and freezing will kill any parasites that may be present.
• However, be aware that freezing doesn’t kill all harmful microorganisms. That’s why the safest route is to cook your seafood.

Summary

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.
 

Additional Seafood Safety Information

• Eating Fish: What Pregnant Women and Parents Should Know
• FoodSafety.gov: Your Gateway to Federal Food Safety Information
• Food Safety for Moms-to-Be
• Vibrio Vulnificus Health Education Kit – Educational Campaign Warning the Hispanic Community About the Risks of Eating Raw Oysters
• FDA – Fish and Fishery Products Hazards and Controls Guidance
  https://www.fda.gov/food/seafood-guidance-documents-regulatory-information/fish-and-fishery-products-hazards-and-controls-guidance-4th-edition
• Fish and Shellfish Poisoning
  http://www.hopkinsmedicine.org/healthlibrary/conditions/travel_medicine/what_is_fish_and_shellfish_poisoning_85,P01434
• Paralytic Shellfish Poison (PSP)
  http://www.doh.wa.gov/CommunityandEnvironment/Shellfish/BiotoxinsIllnessPrevention/Biotoxins/ParalyticShellfishPoison
• Food Poisoning from Marine Toxins
  http://wwwnc.cdc.gov/travel/yellowbook/2014/chapter-2-the-pre-travel-consultation/food-poisoning-from-marine-toxins
• South Dakota Department of Health – Algal Toxins
  https://doh.sd.gov/diseases/infectious/diseasefacts/AlgalToxins.aspx

2018 Contaminated Oyster Norovirus Outbreak

A 2018 multi-state outbreak of Norovirus illnesses was associated with contaminated oysters harvested in Baynes Sound, British Columbia, Canada,  and were distributed to AK, CA, FL, HI, IL, MA, NY, and WA. The contamination was determined to be human sewage in the marine environment.
According to the the Public Health Agency of Canada, a total of 176 cases of gastrointestinal illness linked to oyster consumption were reported in three provinces: British Columbia (137), Alberta (14), and Ontario (25). No deaths were reported. Individuals became sick between mid-March and mid-April 2018.
The California Department of Public Health (CDPH) reported approximately 100 individuals reported illness after they consumed raw British Columbia oysters sold by restaurants and retailers throughout the state.
Although the outbreak appears to be over, this outbreak is a reminder that oysters are a known risk for causing food-related illness if consumed as a raw product.

Oysters can cause food-related illness if eaten raw, particularly in people with compromised immune systems. Food contaminated with noroviruses may look, smell, and taste normal.
Norovirus infection can be prevented through attention to proper sanitation and cooking procedures.

What is norovirus?

Norovirus is a highly contagious virus that can cause viral gastroenteritis, often called “food poisoning” or the “stomach flu.” Eating raw or partially cooked shellfish can cause norovirus infection.

How do shellfish become contaminated with norovirus?

Norovirus makes its way into the marine environment through untreated human sewage (poop) and vomit. This may come from leaky septic systems, faulty waste water treatment plants, boaters, or beach-goers. Shellfish are filter feeders, which means they filter seawater through their bodies to get food floating in the water. When norovirus particles are in the water, shellfish can accumulate the virus in their bodies.

What types of shellfish are affected?

All bivalve shellfish such as clams, geoducks, mussels, scallops, and oysters can transmit norovirus. Illness outbreaks are most often linked to oysters because they are commonly eaten raw.

What are the symptoms of norovirus?

The most common symptoms of norovirus are stomach pain, projectile vomiting, and severe diarrhea. Other symptoms may include fever, headache, and body aches. Some people can be infected with norovirus and have no symptoms. Good hygiene and hand washing, especially after using the bathroom and when handling food, are important to help limit the spread of norovirus.

How soon do symptoms appear?

Symptoms usually appear 24-48 hours after being exposed to the virus. Sometimes symptoms appear as early as 12 hours after exposure. Most people recover in 1 to 3 days.

Who is most at risk?

Anyone can get norovirus. Young children, the elderly, and anyone who already has other illnesses may experience longer, more serious illness, and rarely, death.
People who eat raw oysters or undercooked shellfish are at higher risk of a norovirus illness. Norovirus persists longer in colder marine water and we tend to see more shellfish-related norovirus illnesses in November through March.

Cooking Raw Shellfish to Enure Safety

To ensure proper food safety, raw shellfish must be cooked to an internal temperature of at least 145°F or 15 seconds. Since it is often impractical to use a food thermometer to check the temperature of cooked shellfish, here are some tips and recommended ways to cook shellfish safely:

• Shucked shellfish (clams, mussels and oysters without shells) become plump and opaque when cooked thoroughly and the edges of the oysters start to curl. The FDA suggests boiling shucked oysters for 3 minutes, frying them in oil at 375°F for 10 minutes, or baking them at 450°F for 10 minutes.
• Clams, mussels and oysters in the shell will open when cooked. The FDA suggests steaming oysters for 4 to 9 minutes or boiling them for 3 to 5 minutes after they open.
• Scallops turn milky white or opaque and firm. Depending on size, scallops take 3 to 4 minutes to cook thoroughly.
• Boiled lobster turns bright red. Allow 5 to 6 minutes – start timing the lobster when the water comes back to a full boil.
• Shrimp turn pink and firm. Depending on the size, it takes from 3 to 5 minutes to boil or steam 1 pound of medium size shrimp in the shell.

Additional Precautions

Norovirus can also be transmitted by ill individuals and are able to survive relatively high levels of chlorine and varying temperatures. Cleaning and disinfecting practices are the key to preventing further illnesses in your home.

• Thoroughly clean contaminated surfaces, and disinfect using chlorine bleach, especially after an episode of illness.
• After vomiting or diarrhea, immediately remove and wash clothing or linens that may be contaminated with the virus (use hot water and soap).
• If you have been diagnosed with norovirus illness or any other gastrointestinal illness, do not prepare food or pour drinks for other people while you have symptoms, and for the first 48 hours after you recover.

What is Vibrio and Vibriosis?

One of the infections you might get from eating raw oysters is caused by some types of Vibrio, bacteria that occur naturally in coastal waters where oysters live. When someone eats raw or undercooked oysters that contain bacteria or exposes a wound to seawater that contains Vibrio, he or she can get an illness called vibriosis.
Vibriosis causes about 80,000 illnesses and 100 deaths in the United States every year. Most of these illnesses happen from May through October when water temperatures are warmer. However, you can get sick from eating raw or undercooked oysters during any month of the year, and raw oysters from typically colder waters also can cause vibriosis.

What are the symptoms of vibriosis?

Most Vibrio infections from oysters, such as Vibrio parahaemolyticus infection, result in only diarrhea and vomiting. However, people with a Vibrio vulnificus infection can get very sick. As many as 1 in 3 people with a V. vulnificus infectiondie.  This is because the infection can result in bloodstream infections, severe blistering skin lesions, and limb amputations. If you develop symptoms of vibriosis, tell your medical provider if you recently ate or handled raw shellfish.

Who is more likely to get vibriosis?

Anyone can get sick from vibriosis, but you may be more likely to get an infection or severe complications if you:

• Have liver disease, alcoholism, cancer, diabetes, HIV, or thalassemia.
• Receive immune-suppressing therapy for the treatment of disease, such as for cancer.
• Have an iron overload disease, such as hemochromatosis.
• Take medicine to lower stomach acid levels, such as Nexium and Pepcid.
• Have had recent stomach surgery.

How do people get vibriosis?

Most people become infected by eating raw or undercooked shellfish, particularly oysters. Some people get infected through an open wound when swimming or wading in brackish or salt water.

How can I stay safe?

Follow these tips to reduce your chances of getting an infection when eating or handling shellfish and other seafood:

• Don’t eat raw or undercooked oysters or other shellfish. Fully cook them before eating, and only order fully cooked oysters at restaurants. Hot sauce and lemon juice don’t kill Vibrio bacteria and neither does alcohol.
  • Some oysters are treated for safety after they are harvested. This treatment can reduce levels of vibrios in the oyster but it does not remove all harmful germs. People who are more likely to get vibriosis should not eat any raw oysters.
• Separate cooked seafood from raw seafood and its juices to avoid cross contamination.
• Wash your hands with soap and water after handing raw seafood.
• Cover any wounds if they could come into contact with raw seafood or raw seafood juices or with brackish or salt water.
• Wash open wounds and cuts thoroughly with soap and water if they have been exposed to seawater or raw seafood or its juices.

Other Shellfish Diseases

Oysters are subject to other various diseases which can reduce harvests and severely deplete local populations. Disease control focuses on containing infections and breeding resistant strains, and is the subject of much ongoing research.

• “Dermo” is caused by a protozoan parasite (Perkinsus marinus). It is a prevalent pathogen, causes massive mortality, and poses a significant economic threat to the oyster industry. The disease is not a direct threat to humans consuming infected oysters. Dermo first appeared in the Gulf of Mexico in the 1950s, and until 1978 was believed to be caused by a fungus. While it is most serious in warmer waters, it has gradually spread up the east coast of the United States.

• Multinucleated sphere X (MSX) is caused by the protozoan Haplosporidium nelsoni, generally seen as a multinucleated Plasmodium. It is infectious and causes heavy mortality in the eastern oyster; survivors, however, develop resistance and can help propagate resistant populations. MSX is associated with high salinity and water temperatures. MSX was first noted in Delaware Bay in 1957, and is now found all up and down the East Coast of the United States. Evidence suggests it was brought to the US when Crassostrea gigas, a Japanese oyster variety, was introduced to Delaware Bay.

Tips for Cooking Oysters & Other Shellfish

Before cooking, throw out any shellfish with open shells.
For oysters in the shell, either:

• Boil until the shells open and continue boiling 3–5 more minutes, or
• Steam until the shells open and continue steaming for 4–9 more minutes.

Only eat shellfish that open during cooking. Throw out shellfish that do not open fully after cooking.
For shucked oysters, either:

• Boil for at least 3 minutes or until edges curl,
• Fry for at least 3 minutes at 375°F,
• Broil 3 inches from heat for 3 minutes, or
• Bake at 450° F for 10 minutes.

More information

• Take a look at CDC’s questions and answers about Vibrio and vibriosis
• Listen to CDC podcast on the dangers of eating raw oysters
• Be food safe – learn how you can protect yourself from food poisoning
• Read more guidance on FoodSafety.gov for preventing Vibrio infections
• Learn more about aquaculture: http://www.fisheries.noaa.gov/aquaculture/index.htm
• Learn more about Pacific and Eastern oysters from FishWatch: http://www.fishwatch.gov/profiles/search/oyster

Eating Fish: FDA July 2019 Guidance

The FDA and EPA have updated guidance regarding eating fish. This advice is geared toward helping women who are pregnant or may become pregnant – as well as breastfeeding mothers and parents of young children – make informed choices when it comes to fish that is healthy and safe to eat.
This advice supports the recommendations of the 2015-2020 Dietary Guidelines for Americans, developed for people 2 years and older. For advice about feeding children under 2 years of age, you can consult the American Academy of Pediatrics
Choose a variety of fish that are lower in mercury. You can use this guide and chart to help you choose which fish to eat, and how often to eat them, based on their mercury levels. The “Best Choice” have the lowest levels of mercury.

• You can eat 2 to 3 servings a week of fish in the “Best Choices” category,. For adults, a typical serving is 4 ounces of fish, measured before cooking, is a serving. Four ounces is about the size and thickness of an adult’s palm.
• You can eat 1 serving a week of fish in the “Good Choices” category, but no other fish that week.
• You should not eat fish in the “Choices to Avoid” category or feed them to young children. However, if you do, eat fish with lower mercury levels in the following weeks.

FDA Fish Consumption Advice Chart (PDF)

Fish and Shellfish Advisories and Safe Eating Guidelines

If you eat fish caught by family or friends, check for fish advisories. If there is no advisory, eat only one serving and no other fish that week.
A consumption advisory is a recommendation to limit or avoid eating certain species of fish or shellfish caught from specific water bodies or types of water bodies (e.g., lakes, rivers or coastal waters) due to contamination.
Advisories may be issued for the general public – or for specific groups of people at risk – such as:

• People who eat a lot of fish
• The elderly
• Pregnant women
• Nursing mothers
• Children

For current advisories visit each state, territory or tribe fish advisory website. Links can be found at the EPA Webste or through the EPA List of State, Territory and Tribe Fish Advisory Sites

Know Your Seafood – Make Informed Choices

Maintaining a safe seafood product requires caring for the product from the time it is caught until it is consumed; that responsibility doesn’t end at the point of sale. Local, state and federal food safety regulations require that fishermen – just like others in the seafood supply chain – be aware of and use proper handling and storage practices to ensure a safe product.
By simply asking a few questions about whether a store or restaurant offers sustainable seafood, you can help shape demand for fish that has been caught or farmed in environmentally responsible ways:

• Where is it from? (Domestic or imported – try to choose domestic).
• Is it farmed or wild? (Try to choose wild, unless it is sustainably farmed in the US).
• Is it caught or farmed locally? (Try to choose local foods over those shipped from far away).
• How is it caught? (Ask if the method has high bycatch or habitat damage).
• How is it farmed? (If you are buying farmed fish, when available, buy seafood raised in the U.S. in recirculating systems. Tilapia, shrimp, bass, trout and arctic char are examples of fish that are being farm-raised this way).
• Is it associated with any contaminants? (Mercury, PCBs, antibiotics, etc).

Learn what are the good choices you can make when it comes to seafood, and why you should make them.
This video from Monterrey Bay Aquarium’s Seafood Watch program highlights why such questions are important and how you can help protect the ocean just by asking your local grocery store or restaurant if they serve sustainable seafood.

Seafood Safe Cooking Temperature

Fish and shellfish are an important part of a healthful diet. In fact, a well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children’s growth and development. But, as with any type of food, it’s important to handle seafood safely in order to reduce the risk of foodborne illness.
Seafood Min Temperature: The safe internal minimum temperature for cooked fish is 145°F, or until the fish is opaque and flakes easily with a fork.

Eating Raw Fish & Shellfish – What You Need To Know

It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.

• Some species of fish can contain parasites, and freezing will kill any parasites that may be present.
• However, be aware that freezing doesn’t kill all harmful microorganisms. That’s why the safest route is to cook your seafood.

An Important Note About Oysters:
Some oysters are treated for safety after they are harvested. That information may or may not be on the label. However, these oysters should still not be eaten raw by people at risk for foodborne illness. The post-harvest treatment eliminates some naturally occurring pathogens, but it does not remove all pathogens that can cause illness.

References and Sources

• FDA – Advice About Eating Fish
• EPA – Fish and Shellfish Advisories
• NOAA Fisheries – NOAA Fisheries is responsible for the stewardship of the nation’s ocean resources and their habitat.
• Monterrey Bay Aquarium – The Monterrey Bay Aquarium’s Seafood Watch program helps consumers and businesses make choices for a healthy ocean.
• Mercury in Seafood  – What You Need to Know About Mercury in Fish and Shellfish (FDA) – Advice for pregnant women (and those thinking about pregnancy), nursing mothers, and young children.
• Risks of Eating Raw Oysters – Raw Oyster Myths (FDA) – Hot sauce does not kill harmful bacteria in raw oysters; neither does alcohol. Get the facts behind the myths.
• Raw Oysters Contaminated With Vibrio vulnificus Can Cause Illness and Death (FDA) – Explains the risks associated with eating raw oysters and how to prevent serious illness.
• General Information on Seafood – Fresh and Frozen Seafood: Selecting and Serving it Safely (FDA) – How to handle seafood safely in order to reduce the risk of foodborne illness.
• Cooperative Program Ensures Safe Shellfish (FDA)
  How industry and government work together to keep shellfish safe.
  See the slideshow or read the article

NOAA Fisheries and Sustainable Seafood

The seafood caught and farmed in the United States comes from some of the most sustainably managed fisheries in the world.
NOAA Fisheries, which monitors and enforces marine fisheries within 4.4 million square miles and 95,000 coastland miles in the United States. They report U.S. fisheries are some of “the largest and most valuable in the world, supplying about a fifth of the seafood we eat in the United States.”

Maintaining a safe seafood product requires caring for the product from the time it is caught until it is consumed; that responsibility doesn’t end at the point of sale. Local, state and federal food safety regulations require that fishermen – just like others in the seafood supply chain – be aware of and use proper handling and storage practices to ensure a safe product.
To learn more about seafood, check out FishWatch.gov—the nation’s database on sustainable seafood—providing science-based facts on more than 100 marine species.

Seafood Safe Cooking Temperatures

The USDA recommends that all seafood (fish and shellfish – i.e. clams, oysters, shrimp, crabs, and lobsters) be cooked to a minimum internal temperature of 145°F (62.8°C) – as measured with a food thermometer.
Fish should be opaque (not translucent like when it’s raw) and break easily into flakes when you nudge it with a fork.

• Fish should be opaque (not translucent like when it’s raw) and break easily into flakes when you nudge it with a fork.
• Shrimp turns pink and the flesh becomes white and firm. Boiling 1 pound of medium shrimp takes from 3 to 5 minutes.
• Lobster turns red and the flesh becomes white. When boiling, allow 5 to 6 minutes per pound.
• Scallops turn milky white and firm. They cook in 3 to 4 minutes.
• Clams, mussels, and oysters are done when their shells open. Throw out any that stay closed.
• Shucked clams take from 2 to 5 minutes to cook, depending on size. Oysters cook in about 2 to 3 minutes and their edges will start to curl.
• When using the microwave, rotate the dish several times to ensure even cooking. Follow manufacturer’s recommendations, including standing times.
• Leftover cooked seafood should be refrigerated as soon as possible and used within 1 or 2 days.
• If cold or hot seafood has been left out at temperatures between 40°F and 140°F for longer than 2 hours, discard.

Selecting and Serving Seafood Safely

Eating Fish: Pregnant Women and Young Children

The FDA and EPA have issued advice regarding eating fish. This advice is geared toward helping women who are pregnant or may become pregnant – as well as breastfeeding mothers and parents of young children – make informed choices when it comes to fish that is healthy and safe to eat.
For women of childbearing age (about 16-49 years old), especially pregnant and breastfeeding women, and for parents and caregivers of young children.

• Eat 2 to 3 servings of fish a week from the “Best Choice” list OR 1 serving from the “Good Choice” list.
• Eat a variety of fish.
• Serve 1 to 2 servings of fish a week to children, starting at age 2.
• If you eat fish caught by family or friends, check for fish advisories. If there is no advisory, eat only one serving and no other fish that week.*

You can use this chart to help you choose which fish to eat, and how often to eat them, based on their mercury levels. The “Best Choice” have the lowest levels of mercury.

Raw Seafood Dangers

It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.

• Some species of fish can contain parasites, and freezing will kill any parasites that may be present.
• However, be aware that freezing doesn’t kill all harmful microorganisms. That’s why the safest route is to cook your seafood.

Raw Shellfish Dangers

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.
The FDA urges consumers to eat only fully cooked oysters – i.e., boiling them for for 3 to 5 minutes or steaming for 4 to 9 minutes.

Additional Seafood Sustainablitity and Safety Resources

• NOAA Fisheries – NOAA Fisheries is responsible for the stewardship of the nation’s ocean resources and their habitat.
• Monterey Bay Aquarium – The Monterey Bay Aquarium’s Seafood Watch program helps consumers and businesses make choices for a healthy ocean.
• Mercury in Seafood  – What You Need to Know About Mercury in Fish and Shellfish (FDA) – Advice for pregnant women (and those thinking about pregnancy), nursing mothers, and young children.
• Risks of Eating Raw Oysters – Raw Oyster Myths (FDA) – Hot sauce does not kill harmful bacteria in raw oysters; neither does alcohol. Get the facts behind the myths.
• Raw Oysters Contaminated With Vibrio vulnificus Can Cause Illness and Death (FDA) – Explains the risks associated with eating raw oysters and how to prevent serious illness.
• General Information on Seafood – Fresh and Frozen Seafood: Selecting and Serving it Safely (FDA) – How to handle seafood safely in order to reduce the risk of foodborne illness.
• Cooperative Program Ensures Safe Shellfish (FDA)
  How industry and government work together to keep shellfish safe.
  See the slideshow or read the article

Audience: Fishermen, seafood processors, packers, importers, and retailers, seafood safety inspectors, health professionals, and students interested in seafood careers – who are responsible for handling and keeping seafood products safe for customers.
 

National Catfish Month & The Catfish Institute (TCI)

Since 1984, August was designated National Catfish Month to celebrate and appreciate the delicious, easy to cook, high in protein, versatile fish.
The Catfish Institute (TCI), the Jackson-based marketing arm of the U.S. Farm-Raised Catfish industry, works throughout the year to promote the awareness and consumption of America’s largest aquaculture product.
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.
Ninety-four percent of all U.S. Farm-Raised Catfish is raised in Alabama, Arkansas, Louisiana and Mississippi. The U.S. Farm-Raised Catfish industry in these four states employs employs nearly than 10,000 people and contributes more than $4 billion to each state’s economy.

Know Your Seafood – Make Informed Choices

By simply asking a few questions about whether a store or restaurant offers sustainable seafood, you can help shape demand for fish that has been caught or farmed in environmentally responsible ways:

• Where is it from? (Domestic or imported – try to choose domestic).
• Is it farmed or wild?
• How is it farmed? (If you are buying farmed fish, when available, buy seafood raised in the U.S. in recirculating systems)

The Monterrey Bay Aquarium’s Seafood Watch’s catfish recommendations are:

U.S. farmed catfish or blue catfish caught in the Chesapeake Bay is a “Best Choice.” Say “No, thanks” to imported catfish (aka pangasius) except when it’s eco-certified source recommended by Seafood Watch.

Most of the catfish eaten in the U.S. is imported, and unless you specifically ask for “U.S. Farm-Raised Catfish,” or see the official seal, you might be getting Asian-farmed catfish.

Making Better Seafood Choices: Seafood Watch

Likewise, this video from Monterrey Bay Aquarium’s Seafood Watch program highlights why such questions are important and how you can help protect the ocean just by asking your local grocery store or restaurant if they serve sustainable seafood.

Selecting Safe Seafood

Fresh Fish
Only buy fish that is refrigerated or displayed on a thick bed of fresh ice that is not melting (preferably in a case or under some type of cover).
Choose fresh catfish that is firm and white. If it’s been sitting around in a display case for days, or frozen, it will likely have a fishy smell and taste. If it smells overwhelmingly fishy, it won’t taste any better. If possible, find a local fisherman and buy freshly caught catfish. Farm raised catfish may taste less fishy as well because they are fed a controlled diet. Avoid catfish caught in extremely muddy water.
Put catfish on ice or in the refrigerator or freezer soon after buying it. If seafood will be used within 2 days after purchase, store it in the refrigerator. Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.

Frozen Seafood
Frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long. Follow these tips when selecting frozen seafood:

• Don’t buy frozen seafood if its package is open, torn, or crushed on the edges.
• Avoid packages that are positioned above the “frost line” or top of the freezer case.
• Avoid packages with signs of frost or ice crystals.

Avoid Cross-Contamination: Separate for Safety

When preparing fresh or thawed seafood, it’s important to prevent bacteria from the raw seafood from spreading to ready-to-eat food. Take these steps to avoid cross-contamination:

• Wash your hands for at least 20 seconds with soap and warm water before and after handling any raw food.
• Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.

Prepare Safely

Thawing. Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water or — if the food will be cooked immediately thereafter — microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable.
Preparing. Remove the skin from the catfish using a sharp fillet knife. Fish skin increases the fishy taste and gives the catfish a dark appearance on one side after it is fried. Removing the skin decreases the fishy taste and makes the finished product more appealing.
Lay the catfish fillets in a shallow container and cover with milk or buttermilk. Cover the dish with plastic wrap and refrigerate for at least one hour. Milk can help reduce the fishy taste in catfish and other types of fish as well.

Cooking

Most seafood should be cooked to an internal temperature of 145ºF.  If you don’t have a food thermometer, the flesh should be opaque and separate easily with a fork.
Frying. Dip both sides of the catfish fillets into a breader, such as yellow cornmeal, flour or seafood breader mix. Pre-season the breading mixture with any seasoning of your choice such as Cajun, blackened or seafood seasoning.
Place the fish fillets in hot oil, either in a deep fryer or frying pan. The fish fillets are done when they turn a golden brown color. On average, this is 2 to 4 minutes on each side, if frying in a pan, or 3 to 6 minutes in a deep fryer.

Serving

Never leave seafood or other perishable food out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90ºF. Bacteria that can cause illness grow quickly at warm temperatures (between 40ºF and 140ºF).

Additional Seafood Info

• The Fishmonger’s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
  In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before. Whether you’re a casual cook or devoted epicure, you’ll learn new ways to buy, prepare, serve, and savor all types of seafood.

• Eating Fish: What Pregnant Women and Parents Should Know

What is norovirus?

Norovirus is a highly contagious virus that can cause viral gastroenteritis, often called “food poisoning” or the “stomach flu.” Eating raw or partially cooked shellfish can cause norovirus infection.

How do shellfish become contaminated with norovirus?

Norovirus makes its way into the marine environment through untreated human sewage (poop) and vomit. This may come from leaky septic systems, faulty waste water treatment plants, boaters, or beach-goers. Shellfish are filter feeders, which means they filter seawater through their bodies to get food floating in the water. When norovirus particles are in the water, shellfish can accumulate the virus in their bodies.

What is Vibrio and Vibriosis?

One of the infections you might get from eating raw oysters is caused by some types of Vibrio, bacteria that occur naturally in coastal waters where oysters live. This bacteria can become concentrated in an oyster’s body because oysters function like a filter: they eat by constantly drawing in water, and materials in the water—including harmful bacteria—are retained within the oyster’s body. When someone eats raw or undercooked oysters that contain bacteria or exposes a wound to seawater that contains Vibrio, he or she can get an illness called vibriosis.
Vibriosis causes about 80,000 illnesses and 100 deaths in the United States every year. Most of these illnesses happen from May through October when water temperatures are warmer. However, you can get sick from eating raw or undercooked oysters during any month of the year, and raw oysters from typically colder waters also can cause vibriosis.
Some people can even get infected through an open wound when swimming or wading in brackish or salt water.

What are the symptoms of vibriosis?

Most Vibrio infections from oysters, such as Vibrio parahaemolyticus infection, result in only diarrhea and vomiting.
However, people with a Vibrio vulnificus infection can get very sick.  This is because the infection can result in bloodstream infections, severe blistering skin lesions, and limb amputations. If you develop symptoms of vibriosis, tell your medical provider if you recently ate or handled raw shellfish.
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Food Safety Tips for Oysters

Follow these tips to reduce your chances of getting an infection when eating or handling shellfish and other seafood:

• Don’t eat raw or undercooked oysters or other shellfish. Fully cook them before eating, and only order fully cooked oysters at restaurants. Hot sauce and lemon juice don’t kill Vibrio bacteria and neither does alcohol.
  • Some oysters are treated for safety after they are harvested. This treatment can reduce levels of vibrios in the oyster but it does not remove all harmful germs. People who are more likely to get vibriosis should not eat any raw oysters.
• Separate cooked seafood from raw seafood and its juices to avoid cross contamination.
• Wash your hands with soap and water after handing raw seafood.
• Cover any wounds if they could come into contact with raw seafood or raw seafood juices or with brackish or salt water.
• Wash open wounds and cuts thoroughly with soap and water if they have been exposed to seawater or raw seafood or its juices.

Oyster Storage/Preparation & Selection Tips:

• Avoid and discard cracked or broken shelled oysters.
• Live oysters will close up when their shell is tapped — if they don’t close, avoid selecting that particular oyster.
• Keep them at or below 41℉ before cooking or during cold serving — place oysters on ice if serving to a large group.
• Do not leave oysters out of 41℉ for more than 2 hours — the chances of food borne pathogens reproducing is increased while out of appropriate holding temperature.

Tips for Cooking Oysters & Other Shellfish

Before cooking, throw out any shellfish with open shells.
For oysters in the shell, either:

• Boil until the shells open and continue boiling 3–5 more minutes, or
• Steam until the shells open and continue steaming for 4–9 more minutes.

Only eat shellfish that open during cooking. Throw out shellfish that do not open fully after cooking.
For shucked oysters, either:

• Boil for at least 3 minutes or until edges curl,
• Fry for at least 3 minutes at 375°F,
• Broil 3 inches from heat for 3 minutes, or
• Bake at 450° F for 10 minutes.

Other Diseases

Oysters are subject to other various diseases which can reduce harvests and severely deplete local populations. Disease control focuses on containing infections and breeding resistant strains, and is the subject of much ongoing research.

• “Dermo” is caused by a protozoan parasite (Perkinsus marinus). It is a prevalent pathogen, causes massive mortality, and poses a significant economic threat to the oyster industry. The disease is not a direct threat to humans consuming infected oysters. Dermo first appeared in the Gulf of Mexico in the 1950s, and until 1978 was believed to be caused by a fungus. While it is most serious in warmer waters, it has gradually spread up the east coast of the United States.

• Multinucleated sphere X (MSX) is caused by the protozoan Haplosporidium nelsoni, generally seen as a multinucleated Plasmodium. It is infectious and causes heavy mortality in the eastern oyster; survivors, however, develop resistance and can help propagate resistant populations. MSX is associated with high salinity and water temperatures. MSX was first noted in Delaware Bay in 1957, and is now found all up and down the East Coast of the United States. Evidence suggests it was brought to the US when Crassostrea gigas, a Japanese oyster variety, was introduced to Delaware Bay.

More information

• Take a look at CDC’s questions and answers about Vibrio and vibriosis
• Listen to CDC podcast on the dangers of eating raw oysters
• Be food safe – learn how you can protect yourself from food poisoning
• Read more guidance on FoodSafety.gov for preventing Vibrio infections
• Learn more about aquaculture: http://www.fisheries.noaa.gov/aquaculture/index.htm
• Learn more about Pacific and Eastern oysters from FishWatch: http://www.fishwatch.gov/profiles/search/oyster

Sustainable seafood was first promoted through the movement which began in the 1990s. This operation highlights overfishing and environmentally destructive fishing methods. Through a number of initiatives, the movement has increased awareness and raised concerns over the way our seafood is obtained.

Making Informed Choices

By simply asking a few questions about whether a store or restaurant offers sustainable seafood, you can help shape demand for fish that has been caught or farmed in environmentally responsible ways:

• Where is it from? (Domestic or imported – try to choose domestic).
• Is it farmed or wild? (Try to choose wild, unless it is sustainably farmed in the US).
• Is it caught or farmed locally? (Try to choose local foods over those shipped from far away).
• How is it caught? (Ask if the method has high bycatch or habitat damage).
• How is it farmed? (If you are buying farmed fish, when available, buy seafood raised in the U.S. in recirculating systems. Tilapia, shrimp, bass, trout and arctic char are examples of fish that are being farm-raised this way).
• Is it associated with any contaminants? (Mercury, PCBs, antibiotics, etc).

Overfishing & the Sustainable Fish Movement

• 90% of the big fish are gone. Tuna, swordfish, halibut, cod, and flounder populations have been devastated by overfishing.
• The average size of the remaining big fish has been cut in half or less in the last 50 years. The average weight of a swordfish caught today is 90 lbs., down from 266 lbs. in 1960.

What happens if we do nothing?

• Many popular seafood species will likely be wiped out within 40 years with current fishing practices.
• Unless we change our rate of consumption, we’re within a century — possibly even less — of a world where jellyfish are the only wild seafood option left.

Monterey Bay Aquarium’s Seafood Watch

This video from Monterey Bay Aquarium’s Seafood Watch program highlights why such questions are important and how you can help protect the ocean just by asking your local grocery store or restaurant if they serve sustainable seafood.

The Seafood Watch program provides scientifically based recommendations on what seafood options are best for the environment. You can also download the free Seafood Watch app or pick up a consumer pocket guide today.
This pocket guide (see below) is from the  Monterey Bay Aquarium on the best fish to choose, good alternatives and ones to avoid based on the environmental impact of how it was caught or farmed. Take a quick look to see if you can find your favorites.

Know Your Seafood

As part of the GO Fish! campaign for National Seafood Month, learn what are the good choices you can make when it comes to seafood, and why you should make them. This infographic lays out the difference between red list and green list seafood:

• Download Infographic PDF (8MB)
• Sources for Infographic

FishWatch

To learn more about seafood, check out FishWatch.gov—the nation’s database on sustainable seafood—providing science-based facts on more than 100 marine species.

• Make smart seafood choices by arming yourself with the facts about what makes U.S. seafood sustainable—from the ocean or farm to your plate.
• Get up-to-date information on the status of some of the nation’s most valuable marine fish harvested in U.S. federal waters as well as U.S. farmed fish that help meet our country’s growing seafood demand.
• Understand how U.S. seafood is responsibly harvested and grown under a strong monitoring, management, and enforcement regime that works to keep the marine environment healthy, fish populations thriving, and our seafood industry on the job.

Seafood Watch App

It’s easier than ever to get the latest recommendations for seafood and sushi, learn more about the seafood you eat, and locate or share businesses that serve sustainable seafood.

You can download the free Seafood Watch App here.

Keeping Your Fish Catch

Fish meat is very delicate and if not properly handled it will lose taste and texture very quickly and can spoil in a very short period of time.
Immediately after a fish dies the meat begins to deteriorate. The best way to ensure fresh meat is to keep the fish alive. If the fish perishes, remove them and immediately place them on ice.

Freshwater Fish

• Aerated live wells. Put fish in the live well and change the water regularly especially if the fish is large or the well overcrowded
• Stringers. Insert the stringer through the fleshy part of the lower jaw (never the mouth or gills) and put the stringer in the water
• Fish baskets. Put the fish in the basket and lower into the water

Saltwater Fish

• Cooler full of ice. Immediately place fish on top of the ice, or pack ice around them. Icing quickly chills the fish and can be stored for several days. It is advised to keep the cooler drained of all the water from melting ice; fish floating in water adversely affects the texture and the flavor of the meat & begins the spoilage process.
• Aerated live wells. Put fish in the live well and change the water regularly especially if the fish is large or the well overcrowded

Storage of Cleaned Fish
It is important to store your dressed fish properly, so determine beforehand when you plan to cook the fish.

If you plan to eat the fish in a couple of days, you can store it in the refrigerator. First pat down the fish with a towel to remove excess moisture then place in a plastic bag or container, and put in the refrigerator.
For longer than 3 day, you must freeze the fish which will last for months in the freezer.

Seafood Safe Cooking Temperature

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 (also called food poisoning).
Seafood should be cooked to an internal temperature of 145ºF or appear opaque and separate easily with a fork when done.
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!

Selecting Safe Seafood

Determining Fresh Seafood
Only buy fish that is refrigerated or displayed on a thick bed of fresh ice that is not melting (preferably in a case or under some type of cover).

• Fish should smell fresh and mild, not fishy, sour, or ammonia-like.
• A fish’s eyes should be clear and bulge a little.
• Whole fish and fillets should have firm, shiny flesh and bright red gills free from milky slime.
• The flesh should spring back when pressed.
• Fish fillets should display no discoloration, darkening or drying around the edges.
• Shrimp flesh should be translucent and shiny with little or no odor.

Some refrigerated seafood may have time/temperature indicators on their packaging. Always check the indicators when they are present and only buy the seafood if the indicator shows that the product is safe to eat.

Frozen Seafood
Frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long. Follow these tips when selecting frozen seafood:

• Don’t buy frozen seafood if its package is open, torn, or crushed on the edges.
• Avoid packages that are positioned above the “frost line” or top of the freezer case.
• Avoid packages with signs of frost or ice crystals

Shellfish
Follow these general guidelines for safely selecting shellfish:

• Look for the label: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish.  These tags and labels contain specific information about the product, including the processor’s certification number.  This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.
• Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.
• Do a “Tap Test”: Live clams, oysters, and mussels will close up when the shell is tapped. If they don’t close when tapped, do not select them.
• Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.

Store Properly

Put seafood on ice or in the refrigerator or freezer soon after buying it. If seafood will be used within 2 days after purchase, store it in the refrigerator. Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.

Avoid Cross-Contamination: Separate for Safety

When preparing fresh or thawed seafood, it’s important to prevent bacteria from the raw seafood from spreading to ready-to-eat food. Take these steps to avoid cross-contamination:

• When buying unpackaged cooked seafood, make sure it is physically separated from raw seafood.  It should be in its own display case or separated from raw product by dividers.
• Wash your hands for at least 20 seconds with soap and warm water before and after handling any raw food.
• Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.

Prepare Safely

Thawing

• Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water or — if the food will be cooked immediately thereafter — microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable.

Cooking
Most seafood should be cooked to an internal temperature of 145ºF.  If you don’t have a food thermometer, there are other ways to determine whether seafood is done.

• Fish: The flesh should be opaque and separate easily with a fork.
• Shrimp and Lobster: The flesh becomes pearly and opaque.
• Scallops: The flesh turns opaque and firm.
• Clams, Mussels, and Oysters: The shells open during cooking — throw out ones that don’t open.

Uncooked spoiled seafood can have an ammonia odor.  This odor becomes stronger after cooking.  If you smell an ammonia odor in raw or cooked seafood, do not eat it.

Serving

Follow these serving guidelines once your seafood is cooked and ready to be enjoyed.

• Never leave seafood or other perishable food out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90ºF. Bacteria that can cause illness grow quickly at warm temperatures (between 40ºF and 140ºF).
• Carry picnic seafood in a cooler with a cold pack or ice. When possible, put the cooler in the shade and keep the lid closed as much of the time as you can.
• When it’s party time, keep hot seafood hot and cold seafood cold:
  • Divide hot party dishes containing seafood into smaller serving platters. Keep platters refrigerated until time to reheat them for serving.
  • Keep cold seafood on ice or serve it throughout the gathering from platters kept in the refrigerator.

Raw Seafood Dangers

It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.

• Some species of fish can contain parasites, and freezing will kill any parasites that may be present.
• However, be aware that freezing doesn’t kill all harmful microorganisms. That’s why the safest route is to cook your seafood.

Eating Fish: What Pregnant Women and Parents Should Know

The FDA and EPA have issued advice regarding eating fish. This advice is geared toward helping women who are pregnant or may become pregnant – as well as breastfeeding mothers and parents of young children – make informed choices when it comes to fish that is healthy and safe to eat.
For women of childbearing age (about 16-49 years old), especially pregnant and breastfeeding women, and for parents and caregivers of young children.

• Eat 2 to 3 servings of fish a week from the “Best Choice” list OR 1 serving from the “Good Choice” list.
• Eat a variety of fish.
• Serve 1 to 2 servings of fish a week to children, starting at age 2.
• If you eat fish caught by family or friends, check for fish advisories. If there is no advisory, eat only one serving and no other fish that week.*

You can use this chart to help you choose which fish to eat, and how often to eat them, based on their mercury levels. The “Best Choice” have the lowest levels of mercury.

Additional Seafood Safety Info

• The Fishmonger’s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
  In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before. Whether you’re a casual cook or devoted epicure, you’ll learn new ways to buy, prepare, serve, and savor all types of seafood.

• Eating Fish: What Pregnant Women and Parents Should Know
• FoodSafety.gov: Your Gateway to Federal Food Safety Information
• Food Safety for Moms-to-Be
• Vibrio Vulnificus Health Education Kit – Educational Campaign Warning the Hispanic Community About the Risks of Eating Raw Oysters

Scombroid Poisoning

Scombroid poisoning is a food illness caused by the consuming certain species of fish contaminated with scombrotoxin (histamine) as a result of decomposition (inadequate refrigeration during processing or storage). Certain kinds of fish, especially dark meat fish, are more prone to produce histamine toxicity. These species include tuna, mahi-mahi, marlin, bluefish, sardines, anchovy, bonito, herring and mackerel.

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Histamine toxicity is sometimes confused with an allergic reaction to fish because the symptoms are similar. But, because bacteria break down the the flesh of the fish (due to improper refrigeration) to form the histamine – it is considered a food illness. Furthermore, individuals with no history of allergies whatsoever, may be affected.

Scombroid Poisoning Symptoms

Symptoms typically develop rapidly (from 10 minutes to 2 hours after consumption) and can last up to a few days. The range of symptoms experienced is quite wide and may include:

• An oral burning or tingling sensation;
• Skin rash and localized inflammation;
• Hypotension (drop in blood pressure), headaches, dizziness, and flushing;
• Nausea, vomiting, and diarrhea;

Rarely, breathing problems or an irregular heart beat may occur. The elderly or individuals with weak immune systems may require hospital treatment. The symptoms usually resolve themselves within 24 hours.

Scombroid Prevention

Fish contaminated with histamine may have a peppery, sharp, salty, taste or “bubbly” feel but will usually look, smell, and taste normal. The key to prevention is to make sure that the fish is properly iced or refrigerated at temperatures <38°F (<3.3°C), or immediately frozen after it is caught. Cooking, smoking, canning, or freezing will not destroy histamine in contaminated fish.
No test is 100% reliable for assessing fish for this toxin or poison. Cooking kills the bacteria, but toxins remain in the tissues and can be absorbed after the food is ingested.
Preventing Scombroid Fish Poisoning

• Refrigerate fish (41°F or less) from the time of capture to the time it is cooked.
• Fish with a bad odor or “honey-combed” appearance should not be consumed.
• Purchase fish only from reputable retail outlets.

Reference: CDC – Food Poisoning from Marine Toxins
 

Ciguatera Poisoning

Ciguatera fish poisoning (or ciguatera), the most common form of algal-induced seafood poisoning, is an illness caused by eating contaminated tropical marine reef fish that contain toxins produced by a marine microalgae called Gambierdiscus toxicus, a microscopic algae common in the tropics.

Ciguatera Poisoning Symptoms

People who have ciguatera poisoning may experience nausea, vomiting, diarrhea, muscle weakness, joint aches, headache, dizziness, and low blood pressure. A characteristic symptom is “hot-cold reversal”; hot items feel cold and cold items feel hot.
Symptoms may begin within 15 minutes to 24 hours after eating affected fish. Most people are better in a few days, but in some cases symptoms have lasted for months or even years.

Ciguatera Prevention

People should take the following precautions to prevent ciguatera fish poisoning:

• Avoid or limit consumption of reef fish.
• Never eat high-risk fish such as barracuda or moray eel.
• Avoid the parts of the fish that concentrate ciguatera toxin: liver, intestines, roe, and head.

Remember that ciguatera toxins do not affect the texture, taste, or smell of fish, and they are not destroyed by gastric acid, cooking, smoking, freezing, canning, salting, or pickling.

Ciguatera Treatment

There is no specific antidote for ciguatoxin or maitotoxin poisonings. People who have ciguatera can only be treated for their symptoms.
After recovering from ciguatera poisoning, patients may want to avoid any fish, nuts, alcohol, or caffeine for at least 6 months as they may cause a relapse in symptoms.

Ciguatera Basic Facts

• The toxin may be found concentrated in large reef fish, most commonly: black grouper, blackfin snapper, cubera snapper, dog snapper, greater amberjack, hogfish, horse-eye jack, king mackerel, and yellowfin grouper have been known to carry ciguatoxins.
• The CDC recommends never eating moray eel or barracuda.
• These fish live in coral reef waters and accumulate the toxin when they eat smaller reef fish which feed on the dinoflagellates.
• The areas of most concern include the Caribbean Sea, Hawaii, and coastal Central America – but more than 400 fish species are known to become toxic. In U.S. waters, ciguatera occurs in Hawaii, Guam, southern Florida, Puerto Rico, the U.S. Virgin Islands, and occasionally in the Gulf of Mexico, extending around the southeast U.S. coast as far north as North Carolina.
• Ciguatera-causing algae are abundant in the Caribbean, and ocean warming would enable some of those species to move northward, increasing its presence in the Gulf of Mexico and U.S. southeast Atlantic. Warmer temperatures could also mean larger and longer blooms of harmful algae, including those that produce ciguatoxins.
• With fish from ciguatera endemic areas being shipped nationwide, poisonings can potentially occur in any areas in the United States.
• Ciguatera toxin tends to accumulate in large predator fish (weight over 2 Kg or about 4.5 lbs), such as the barracuda and other carnivorous reef fish, because they eat other fish that consume toxin-producing algae (dinoflagellates), which live in coral reef waters. The toxin has highest concentrations in fish visceral and sex organs.
• Ciguatera toxin is harmless to fish, but poisonous to humans.
• The toxin is odorless and tasteless, and cooking does not destroy the toxin.

Reference: CDC – Food Poisoning from Marine Toxins

Spoiled Fish

Spoiled fish, the result of poor food handling practices, can also cause dramatic gastrointestinal symptoms – nausea, vomiting, diarrhea, and abdominal pain. As with any other perishable food, fish need to be handled safely: keep uncooked fish cold, keep cooked fish hot, wash hands, utensils, and cutting boards before and after handling raw fish.
Selecting high-quality fish is easy when you know what to look for. A simple inspection of seafood selections at your local grocery store or fish market will tell you whether the fish is fresh or pre-frozen; handled properly or improperly; healthy or unhealthy.

Check the eyes for clarity
Before you handle the fish, check the eyes. They should be crystal-clear, plump, wet, and shiny, with no sunken features. If the eyes look good, you can bet with reasonable confidence that the fish is fresh and healthy.
Once the fish begins to deteriorate, the eyes dry out, become cloudy, and sink in or shrivel away. This indicates an unhealthy or improperly-handled fish.
Check the fins
The tail and dorsal fins of the fish should be healthy-looking, wet, and intact. A fish that’s been mishandled will have torn or ragged fins, while an older fish’s fins will be dry and brittle.
Torn and ragged fins probably belong to a fish that was netted or held for too long.
Poke the flesh
If the fish monger allows it, try touching the fish for further signs of health and freshness. It should feel cold, wet, and slippery, but not sticky. When pressed, it should spring back to its natural shape, just like if you were to press on your own flesh.
Fish that has lost its firm shape is no longer fresh. If it doesn’t spring back, it is a sure sign that the meat has softened.