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.
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.
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.
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.
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.