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Let’s talk about raw oysters & clams. Delicate, delicious, and especially in warmer months, dangerous. As water temps rise, 🦪 carry ⬆️ risk of Vibrio, a nasty “flesh-eating” bacteria & other pathogens. The kicker? They’ll smell and taste normal. If you’re immune-compromised, avoid raw shellfish.

Risks of Eating Raw Oysters and Clams - EpidemiologyWhat is the concern about eating raw oysters and clams? Every year millions of Americans eat molluscan shellfish, especially oysters and clams. While many people can enjoy these foods in either raw or...www.vdh.virginia.gov

Alt CDC (they/them)

27 июл., 19:35

To reduce risk, water temperature should be below 60 degrees when shellfish are harvested and storage should be between 33-40 degrees. A handy rule of thumb is to only eat raw 🦪 in months containing the letter “R”, aligning to when water temps are coldest in areas where they’re commonly grown.

FSHN25-8/FS470: Ensuring Safe Oysters: Essential Handling, Preparing, and Cooking PracticesThis EDIS publication provides insights for both oyster consumers and the restaurants that serve them, offering recommendations on techniques to maximize the safety of oysters through proper cooking.ask.ifas.ufl.edu

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Petmomnw

27 июл., 19:47

We're in a red tide here on the Olympic Peninsula, so all shellfish is off the table. Beaches up and down the strait are warning people not to eat the oysters, clams, and mussels. I've seen more people swimming in the Strait of Juan de Fuca than ever before. The water is usually too cold.