Re: Shellfish Increasing Harbingers Of Dangerous Microbes

Good post, thank you! Highlighting below:

"Oysters on the half shell lose their glamour if they've got campylobacter or salmonella lurking in their tissues. These bacterial pathogens are leading causes of food-borne illness around the world and are a particular concern in raw or lightly cooked shellfish."

"People will trim the raw chicken on the cutting board, transfer it to a plate, take it to the barbecue, cook it, and then put it back on the same unwashed plate and cutting board the raw chicken was on," Joens says. "Salmonella in particular is on both the skin of the poultry and in the meat, and doesn't just wash off. Only cooking to the proper temperature of 160 degrees gets rid of it."