Nearly one in every six Americans (48 million people) becomes ill from food poisoning every year. Food poisoning usually results in vomiting, diarrhea and/or abdominal pain and passes within two to five days. Yet some types of food poisoning can cause long-term illnesses and even death. Vibrio Vulnificus, a type of bacterial food poisoning results from consuming raw or undercooked seafood, particularly raw oysters. Vibrio thrives in the warm South Florida waters and is responsible for more than 50 deaths per year.
Here are some helpful tips for preventing Vibrio vulnificus infections:
- Do not eat raw oysters, clams, mussels or other raw shellfish
- Cook all shellfish (oysters, clams, mussels) thoroughly
- Avoid cross-contamination of cooked foods with raw foods and juices from raw foods
- Don’t prepare them in the same place
- Don’t use the same cutting board when preparing them
- Eat shellfish immediately after cooking, and refrigerate leftovers
- Avoid exposing open wounds or broken skin to warm saltwater or to raw shellfish waters
For more information on Vibrio vulnificus click here.
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