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From coast to coast, spanning Connecticut to Florida to Washington state, Food and Drug Administration (FDA) advisories warning against the consumption of raw oysters have been making headlines.
Vibrio vulnificus was the bacteria responsible for the oyster deaths this summer, but there are plenty of other bacteria, viruses, and foodborne illnesses linked to undercooked or raw seafood.
An infected mollusk is indistinguishable from one that's safe to eat. If you’re still committed to enjoying raw oysters this summer, it might be better to source your oysters from further north.
Norovirus can cause severe illness in people with compromised immune systems
The saxitoxin molecule shown in its unionized state Paralytic shellfish poisoning ( PSP ) is one of the four recognized syndromes of shellfish poisoning , which share some common features and are primarily associated with bivalve mollusks (such as mussels , clams , oysters and scallops ).
Like with any other raw or undercooked ingredient, oysters come with an inherent risk of foodborne illness. Many of the same viruses and bacteria that impact other proteins can be found in ...
The FDA wants consumers and restaurants to avoid serving or eating — preferably, just throw out — a brand of frozen raw oysters distributed in 13 states and suspected of ... November 23, 2022 ...
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