date:Aug 15, 2017
te in their flesh. Eating raw or undercooked shellfish, especially oysters, is the main risk for contracting this illness.
Most seafood should be cooked to an internal temperature of 145F. Fish should be opaque and separate easily when tested with a fork. Clams, mussels, and oysters should open completely during cooking. Throw out ones that dont open. Scallops should be cooked until the flesh is opaque and firm, and shrimp and lobster cooked until the flesh becomes pearly and opaque. Other food