Health Risks of Eating Raw or Undercooked Shellfish
Health Canada is reminding Canadians that raw bivalve shellfish - such as oysters, clams, scallops, mussels and cockles - can carry bacteria, viruses and toxins that can cause foodborne illnesses if they are not stored, handled or prepared appropriately.
 
  Clean
When handling food, wash your hands and cooking surfaces often.
(More info.)


 
Separate
Avoid cross-contamination by safely handling raw meat, poultry and seafood.
(More info.)

 
  Cook
Always cook your foods to the proper temperatures.
(More info.)
Chill
Remember to refrigerate all foods promptly.
(More info.)
     

Username (email address):

Password:

 

>>Register Now. It's FREE.
>>Forgotten your password?>>Visit Another Co-op Store
eFlyer Subscription

First name:

Email: