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Raw shrimp can harbor harmful bacteria like E. coli and Salmonella, leading to foodborne illness
Symptoms include nausea, vomiting, cramps, and diarrhea, causing discomfort and ruining your day
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Cooking shrimp to an internal temperature of 145°F (63°C) eliminates harmful bacteria
Grilling, boiling, baking, or sautéing shrimp at high temperatures ensure safe consumption
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Shrimp color can be misleading. Use a food thermometer to confirm
Frozen shrimp can harbor even more bacteria, so ensure proper thawing and thorough cooking
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Purchase shrimp from reputable sources that prioritize proper handling and freshness
Commercially prepared sushi uses flash-freezing techniques to minimize risk
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Pregnant women, young children, and people with weakened immune systems should avoid raw or shrimp.
By following safe cooking practices, you can enjoy delicious and healthy shrimp without the risk of illness
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Now you're a shrimp safety expert! Explore delicious recipes and enjoy perfectly cooked shrimp