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Keep the love alive …

By Cookson Beecher on February 13, 2017

illustration Valentine dinnerOysters and champagne. Love is in the air. It must be Valentine’s Day.

Yes, indeed, oysters have long been associated with romance — the perfect aphrodisiac.

There’s actually some science to back that up, although…
Continue Reading Keep the love alive …

Oysters Can Harbor Dangerous Pathogens in Summer Months

By News Desk on July 11, 2013

The warmer coastal water temperature produced by summer weather creates ideal conditions for bacteria that can contaminate oysters, the Washington State Department of Health reminded the public over the Fourth of July weekend. Vibrio vulnificus…
Continue Reading Oysters Can Harbor Dangerous Pathogens in Summer Months

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Shellfish Harvest Area in Washington State Closed for Bacteria Hazard

By Gretchen Goetz on April 18, 2013

A section of water in Washington state’s Grays Harbor County has been closed off to shellfish harvest after high levels of bacteria were discovered in the area. The Washington State Department of Health announced Tuesday…
Continue Reading Shellfish Harvest Area in Washington State Closed for Bacteria Hazard

Oyster Bay Shellfish Harvest Suspended After 8 Fall Ill

By News Desk on July 14, 2012

Shellfish harvesting in areas in Oyster Bay, New York has been suspended after 8 people who ate shellfish from that area were sickened with Vibrio parahaemolyticus infections. Approximately 1,980 acres on the north shore of…
Continue Reading Oyster Bay Shellfish Harvest Suspended After 8 Fall Ill

USDA Researchers Try to Make Shellfish Safer

By Claire Mitchell on April 25, 2011

When considering the best time of year to eat oysters, clams, mussels, and other mollusks, consumers may often hear the advice, “Never eat shellfish unless there is an R in the month.” This rule of…

Continue Reading USDA Researchers Try to Make Shellfish Safer

Super Bowl, Slow Cookers and Food Safety

By U.S. Department of Agriculture on February 4, 2011

For most of the year, my slow cooker stays on the shelf in my kitchen. But, when the Super Bowl approaches, I always pull it out to make chili, meatballs, or other hot party foods.
Continue Reading Super Bowl, Slow Cookers and Food Safety

Relating Refrigeration to Climate Change

By Marijke Schwarz Smith on December 30, 2010

Along with the many environmental problems posed by global climate change, an increase in ambient temperature could have negative effects on food safety everywhere, but particularly in developing countries.

That’s the message of a 2010…

Continue Reading Relating Refrigeration to Climate Change

Consumer Rep Added to Microbiological Group

By Dan Flynn on October 29, 2010

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has been re-chartered to add a consumer group representative; USDA’s Food Safety and Inspection Service (FSIS) announced Thursday.

Established in 1988, NACMCF formulates positions on…

Continue Reading Consumer Rep Added to Microbiological Group

Canadians Suffer Paralytic Shellfish Poisoning

By Dan Flynn on July 10, 2010

Canada has issued a nationwide warning after mussels personally harvested recently from a closed area of New Brunswick resulted in illnesses from Paralytic Shellfish Poisoning (PSP).

The Canadian Food Inspection Agency (CFIA) warned the public…

Continue Reading Canadians Suffer Paralytic Shellfish Poisoning

Oil Gushes, NOAA Expands Fishing Closure

By Helena Bottemiller on June 17, 2010

On the tail of new estimates that oil is gushing in the Gulf of Mexico at a much faster rate than previously thought, the federal government expanded the area closed to fishing to encompass 80,806…

Continue Reading Oil Gushes, NOAA Expands Fishing Closure

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