Prevention
üHigh risk
groups should avoid consumption of raw shellfish (or any raw animal
protein)
üCooking shellfish to certain
temperatures for specified time periods will kill the organism
(along with many other
pathogens)
üWarnings regarding high risk groups
and raw shellfish consumption
are required to be posted in Florida at restaurants and retail seafood
markets
üIndustry
and regulators are considering several post harvest treatments (PHTs) that
could eliminate the organism in oysters including:
•Irradiation
•Mild pasteurization
•Pressure treatments
•Freezing and frozen storage