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Consuming Raw Molluscan Shellfish Any animal protein consumed raw or partially cooked carries a higher potential for causing illness than food that is thoroughly cooked. Most illnesses that result in the general population from eating raw or partially cooked molluscan shellfish are not life-threatening and commonly range from mild intestinal disorders to acute gastroenteritis. Although more serious illnesses can occur, they are rare in otherwise healthy individuals. The main sources of all of these illnesses are bacteria and viruses present in water due to human pollution. On the other hand, individuals with compromised immune systems should never eat raw or partially cooked molluscan shellfish. These people are susceptible to far more serious illnesses caused by naturally occurring marine bacteria from the Vibrio species, particularly Vibrio vulnificus. These bacteria are unrelated to human pollution. In susceptible people, they can cause serious illness and even death. Immune-compromised individuals include those with liver disease, including cirrhosis, hemochromatosis, and disease caused by chronic alcohol abuse; diabetes mellitus; immune disorders, including advanced stages of infection with the AIDS virus, cancer and reduced immunity due to steroid or immunosuppressant therapy; and gastrointestinal disorders, including previous gastric surgery and low gastric acid (for example, from antacid use or achlorhydria). People unsure of their medical status should consult their physician before consuming raw or partially cooked shellfish. FDA has developed brochures that provide advice about raw shellfish and related matters. They are available through the FDA Seafood Hotline at 1-888-SAFEFOOD (202-205-4314 in the Washington, D. C., area), or from public affairs specialists in FDA district offices throughout the United States. U.S. Food and Drug Administration FDA Fact Sheet February 8, 1993 |
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