Subscribe on iTunes
Episode Transcription
Welcome to Food Safety in a Minute.
If you live in Washington State, you already know fresh oysters, clams, and mussels are readily available. Our state is the leading producer of farmed shellfish in the nation. Up and down our food chain, food safety is taken seriously. Whether you harvest your own, purchase them in a store, or eat them in a restaurant, it’s important to know how to prevent shellfish-related illnesses.
All seafood is safest when it’s cooked thoroughly. According to the Food Safety Inspection Service, fish and shellfish should be cooked to 145 degrees F for 15 seconds. Absolutely avoid consumption of raw or undercooked shellfish if you’re pregnant or nursing, have chronic health conditions, or are immunocompromised. Remember young children and older Americans are more susceptible to severe foodborne illness.
This is Susie Craig from Washington State University Extension.
Resources
Shellfish Handling, Storing, and Cooking. Washington State Department of Health. Accessed online 8/7/22.