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Information Update: Reminding Canadians About the Risks of Eating Raw or Undercooked Shellfish
-- Buy shellfish from reputable sources, and keep them cold (below 4 degrees C). A retailer selling raw shellfish should be able to show you a shellfish shipper's tag.
-- Refrigerate immediately after purchase. Do not put live shellfish in a closed container or into fresh water. Cover the shells with a damp cloth and place on the lowest shelf of the refrigerator. Store shucked (opened) shellfish in a closed container. Raw shellfish can be kept refrigerated for a few days, depending on their freshness and quality, and can be stored in the freezer for 2-4 months. Shucked oysters should be frozen if you do not eat them within two days.
-- Check the packaging on frozen shellfish. Make sure that the packaging is not torn or open and that there is minimal frost or ice crystal formation on the packaging. Too much frost could mean that the shellfish has been frozen for a long time or has been thawed and refrozen. Place the frozen shellfish in the freezer immediately after purchase until you are ready to use it. You should never defrost shellfish at room temperature. Thaw food in the refrigerator, in cold water, or in the microwave if you will be cooking it immediately. If thawing in cold water, replace water every 30 minutes.
-- Keep raw shellfish separate from cooked foods and follow good hygiene practices: wash hands before preparing foods, wash hands after handling raw shellfish, and wash counters and utensils with soap and warm water after preparation.
-- Make sure your shellfish is fresh. Fresh oysters, clams, scallops, mussels and cockles should have tightly closed shells or they should close their shells when you tap them.
-- Shucked oysters (usually sold in tubs) are not meant for raw consumption.
-- It is best to cook oysters, clams, scallops, mussels and cockles to minimize the chances of foodborne illness. Guidelines for cooking shellfish are:
-- Boil oysters, clams, scallops, mussels and cockles until the shells open, and then boil for an additional 3-5 minutes. You should also boil or simmer shucked shellfish for at least 3 minutes or until the edges curl.
-- Steam for 4-9 minutes and throw out those that did not open.
-- Fry for at least 3 minutes at 190 degrees C (375 degrees F).
-- Bake for at least 10 minutes at 230 degrees C (450 degrees F).
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