Crab meat from Venezuela has been linked to a multi-state outbreak of food poisoning that sickened 12 people and led to four hospitalizations, prompting the FDA and CDC to warn consumers about eating the meat.
The bacteria involved in the outbreak, Vibrio parahaemolyticus, causes diarrhea that can be bloody, vomiting, abdominal cramps, nausea, fever, and stomach pain, usually within a day of coming into contact with the contaminated food, Newsweek reported.
Any undercooked or raw shellfish can have Vibrio parahaemolyticus bacteria, but the meat involved in the outbreak is already cooked and is unlikely to be heated enough to kill the bacteria if it is present, according to the FDA.
People in Maryland, Louisiana, Pennsylvania, and the District of Columbia have been affected by the outbreak so far, Newsweek reported.
The FDA is advising consumers not to eat fresh crab meat from Venezuela, and to avoid crab meat of unknown origin. The meat is usually precooked and sold in plastic tubs to be served cold or reheated in various dishes.
The affected crab meat “may look, smell, and taste normal,” the FDA cautions, but could still be contaminated. Consumers should throw away any fresh crab meat from Venezuela already purchased.
Asking restaurants and retailers where crab meat is from before buying it also is advised, USA Today reported.
Twitter users wondered why Venezuela would export crab to Maryland and about the USDA’s efforts to keep food safe.
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