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Uncooked Shrimp Can Contain Harmful BacteriaThere are cultures in which raw shrimp is considered a delicacy. However, food scientists do not recommend eating raw shrimp because of the risk of food poisoning. Shrimp can carry bacteria, viruses, and parasites. Normally, cooking shrimp will be enough to kill the contaminants that naturally appear, making them safe to eat. However, pre-cooked shrimp served and sold in retail establishments have been known to carry bacteria and viruses that can cause people to become ill upon eating them.

Cooked Shrimp Recalled Due to Bacteria

In March, AFC Distribution Corp. recalled its Cooked Butterfly Tail-On Whiteleg Shrimp because it may have been contaminated with Vibrio parahaemolyticus. The shrimp were used as an ingredient for sushi sold at retailers in dozens of states, including Illinois. There were no reported illnesses related to the shrimp at the time of the recall.

Vibrio parahaemolyticus is a bacteria found in saltwater and raw shellfish. Symptoms typically last up to seven days and may include:

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