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Shrimp contaminated with bacteria or toxins can cause food poisoning.
Bacteria like Salmonella and Vibrio are common culprits in shrimp-related food poisoning.
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Both fresh and frozen shrimp can harbor bacteria if not handled properly.
Thaw frozen shrimp safely under cold running water or in the refrigerator to avoid bacterial growth.
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Cook shrimp to an internal temperature of 145°F (63°C) to kill harmful bacteria.
Watch for off odors, discoloration, or slimy texture - these indicate spoiled shrimp
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Store fresh shrimp in the refrigerator for up to 2 days or freeze them for longer storage
Wash your hands, utensils, and surfaces thoroughly to prevent spreading bacteria.
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Cool leftover shrimp quickly and refrigerate them within 2 hours to minimize foodborne illness risk.
Look for symptoms like nausea, vomiting, diarrhea, cramps, or fever after consuming shrimp
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With proper handling and cooking, you can enjoy delicious and safe shrimp