Tips On Buying And Storing Seafood

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Shellfish such as oysters, clams, crab, mussels, scallops, and lobster are not only low in fat and calories, but are also great sources of protein. However, shellfish eaten raw or undercooked may contain harmful bacteria and viruses, which can make people sick.

Cooking kills the bacteria ingested by shellfish that can cause food poisoning and other food borne illnesses, the symptoms of which often include nausea, headache, abdominal pain, diarrhea, and sometimes fever. Shellfish can also harbor the viruses and bacteria that cause gastroenteritis and cholera in humans. Raw shellfish may contain hepatitis A, a virus that affects the function of the liver. Yet some people still prefer to eat oysters and clams raw rather than cooked, citing better flavor as the reason. Considering the potential risks, it only makes sense to take some necessary precautions.

Always purchase fresh shellfish that is refrigerated or on ice. Seafood should be chilled at temperatures between 32 and 40 degrees Fahrenheit. Save shellfish for last on your shopping list so that you can take it straight home afterward and put it directly in the refrigerator or freezer. Shellfish should be wrapped before storage. Throw away any shellfish with cracked or broken shells.

When preparing meals, do not allow raw shellfish to come in contact with any cooked foods, including other seafood. Wash your hands before preparing seafood that will be eaten raw. Individuals who have diabetes, liver disease, gastrointestinal disorders, or who suffer medical conditions, which lower the body’s immunity should not eat raw seafood.

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