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Increase in Food Poisoning Illnesses Related to Shellfish
Summer is when people eat more seafood than they normally do. People spend a lot of a lot of time at the beach, and chow down at the many seafood shacks that dot California shoreline. However, you might want to think again before you head to your favorite local oyster shack. New statistics by the Centers For Disease Control and Prevention show an increase in food poisoning incidents related to raw shellfish.
According to the data by the Centers for Disease Control and Prevention, there was an increase in such incidents of food poisoning illnesses related to shellfish by as much as 43% in 2012. That’s a staggering increase, and it indicates to food poisoning attorneys that eating shellfish has actually become more dangerous. The numbers compared 2012 data to the numbers between 2006 and 2008.
According to the Centers for Disease Control and Prevention, eating raw oysters may be especially dangerous, because these types of seafood should preferably be cooked before eating. Another possible reason why there has been an increase in the incidence of food poisoning involving shellfish is because many of the people, who eat raw shellfish and raw oysters, tend to be white, older males. These are typically the kind of people who have weakened immune systems, and may be at a much higher of suffering a food-borne illness.
What increases the risks of an infection is that many people who eat shellfish do so during summer, when the high temperatures can cause infection-causing pathogens to thrive. Even shellfish that has been left lying around for just about an hour can see a dramatic increase in the number of infection-causing pathogens.
If you really want to eat oysters, stick to farmed oysters that are safer, and avoid oysters that are bent out of shape, or varied in size and shape.
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