date:Aug 15, 2017
mps, nausea, vomiting, fever, and chills. People usually get sick within 24 hours of exposure to the pathogenic bacteria, but can become ill within four hours. Most people are sick for about three to five days.
Commercial harvesters guard against this type of contamination because they have to follow strict refrigeration and handling requirements. The shellfish growing areas off the coast are monitored for all kinds of pathogens, including Vibrio. If you choose to harvest shellfish yourself, yo