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.
National Pizza Day is observed annually on February 9th and is a great time to celebrate America’s favorite food. It is also a perfect time to understand safe food principles and practices when it comes to perishable foods. Use the hashtag #NationalPizzaDay on social media to find pizza deals and specials!
Norovirus is a highly contagious virus and the most common viral foodborne illness. Norovirus infection is acquired by consuming produce (fruit and vegetables) irrigated with contaminated water contaminated with human or animal feces – or shellfish farmed or harvested in water contaminated with human sewage.
Because only a few norovirus particles can make people sick, infection can also occur by consuming food handled by a person infected with the virus – or being in direct contact with an object, surface, or person that has been infected.