date:Sep 29, 2018
ur in higher concentrations between May and October when water temps are warmer.
Anyone who eats raw or undercooked shellfish is at risk of this infection. Unfortunately, this product was a pre-cooked food that is usually served chilled or lightly re-heated. For that reason, consumers and restaurants may want to consider using pasteurized crab meat or recooking fresh crab meat. Its a good idea, when ordering shellfish in restaurants, to ask that they be fully cooked unless they have been treated