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