date:Sep 29, 2018
ficant problem in manufacturing practices or post-process contamination. The notice states that Consumers and restaurants may want to consider using pasteurized crab meat or fully recooking (bringing to an internal temperature of at least 165F) fresh crab meat, particularly for items that will be served cold.
The crab in this Vibrio outbreak was labeled fresh or pre-cooked and is a ready-to-eat product.
Bacterial isolates from twelve patients were analyzed using whole genome sequencing (WGS),