According to the U.S. Food and Drug Administration, eating raw shrimp should be avoided because it poses a risk for contracting foodborne illnesses or parasites. When choosing to eat raw shrimp, make sure it was previously frozen, which kills harmful parasites that can infect the human body. However, this does not kill harmful microorganisms, and if someone is in a high-risk group for foodborne illness, raw shrimp should always be avoided.Continue Reading
People at high risk for foodborne illness include the elderly, young children, pregnant women, people with decreased immunity and people with low stomach acid, according to the FDA. While shrimp is a healthy alternative to other fish that contain high levels of mercury, it should always be cooked until it is opaque and firm.
Refrigerated smoked shrimp are also considered dangerous for people in a high-risk group due to the shrimp being smoked at a much lower temperature than other cooking methods or simply cured and not cooked, according to the FDA. For people with a healthy immune system, refrigerated smoked shrimp poses much less risk, while canned and shelf-stable smoked shrimp products are considered safe for all people. For the greatest safety, shrimp should be cooked to an internal temperature of 145 degrees Fahrenheit.Learn more about Meat, Poultry & Seafood
According to the San Francisco Chronicle, severe gastrointestinal sickness can be caused by eating raw chicken. The bacteria salmonella is sometimes found as a contaminant in raw chicken. Consumption of salmonella often results in an illness called salmonellosis. Symptoms include severe diarrhea, cramping, nausea, headache, chills, fever, vomiting and fatigue.Full Answer >
Raw chicken, left in the refrigerator, should be cooked or frozen within 1 to 2 days. Frozen, raw chicken will last from 9 months to 1 year.Full Answer >
A person can become sick from eating raw chicken. According to the U.S. Centers for Disease Control and Prevention, bacteria that is harbored inside and outside a chicken's body can get on the raw poultry during processing.Full Answer >
According to the United States Department of Agriculture (USDA), eating bacon raw can cause illness from foodborne bacteria or parasites. While most types of commercially sold bacon are typically smoked and cured before the cutting and packaging process, this process does not kill all bacteria and parasites, making it important to cook bacon thoroughly before serving.Full Answer >