Tag Archives: food viruses

Raw Shellfish Food Safety

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.

Norovirus Infections – How can I stay safe?

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.

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.

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.

Eggs – Salmonella and Food Safety

Eggs aren’t just for breakfast anymore. Low-carbohydrate diets finds more people consuming eggs, but there can be health risks if eggs are not handled, stored, and prepared safely.
#NationalEggDay is observed annually on June 3 . It is not only the perfect time to celebrate by trying a new egg recipe, but also to refresh you food safety knowledge and procedures on eggs.