THE FOLLOWING CONSUMERS SHOULD NOT EAT RAW OR PARTIALLY-COOKED FISH OR SHELLFISH:

• Pregnantwomen

• Youngchildren

• Elderlyadults

• Immuno-compromisedindividuals

SEAFOODFOOD SAFETY

SOURCE:FDA, Foodsafety.gov

FOODBORNE ILLNESSWhenitcomestoseafoodsafety,consumersshouldfocusonlimitingexposuretobacteriathatgrowwhenseafoodisn’tstoredandcookedproperly.Whenseafoodisproperlyhandledandcooked,therisksfrompathogensareminimal.Poorhandlingpractices,cross-contamination,andlackofpropertemperaturecontrolcanleadtofoodborneillness.

PROPER HANDLING REDUCES RISK OF FOODBORNE ILLNESS:

• Refrigerateseafoodbelow40°Funtilreadyforuse.

• Separatecookedandrawseafoodsandwashutensilsbeforere-usingtoavoidcross-contamination.

• Washhandsbeforeandafterhandlinganyraworcookedseafood.

• Cookseafoodtoaninternaltemperatureof145°Fforatleast15seconds.

• Properlycookedseafoodshouldbemoistandasolidcolorthroughout.

• Avoidstoragetemperaturesbetween40-140°F.

RAW OR PARTIALLY-COOKED SEAFOOD

• Rawseafoodanduncookedmarinateddishesarecommonlyservedascevicheandsushidishes,orasoystersandclamsonthehalf-shell.

• Rawfishandshellfishmaycontainnaturallyoccurringpathogensorparasites,suchasVibrio,Salmonella,andListeria.

• Freezingatlowtemperaturespriortoservingrawseafoodcanhelpkillanyparasitespresent,butfreezingdoesnotkillallpathogens.Thesafestrouteistothoroughlycooktheseafood.

• Lightlysmokedseafoodisonlypartiallycookedandmaystillcontainpathogens.

seafoodnutr i t i on .org