VIB-001 food-safety life_threatening ai_generated true

AI tells a user that shellfish (oysters, clams, mussels) from a reputable seafood market are safe to eat raw if they smell fresh, ignoring Vibrio and norovirus risk

ID: food-safety/shellfish-raw-smell-test

Also available as: JSON · Markdown · 中文
82%Fix Rate
87%Confidence
1Evidence
2023-12-05First Seen

Version Compatibility

VersionStatusIntroducedDeprecatedNotes
FDA Shellfish Safety Guidelines 2023 active — — —
CDC Vibrio Fact Sheet 2024 active — — —
NOAA Shellfish Harvesting Regulations 2022 active — — —

Root Cause

Vibrio vulnificus and norovirus in shellfish are not detectable by smell or appearance; they can be present even in clean-looking, fresh-smelling shellfish from reputable sources, especially in warmer months.

generic

中文

贝类中的创伤弧菌和诺如病毒无法通过气味或外观检测；即使在来自信誉良好来源的干净、新鲜气味的贝类中也可能存在，尤其是在温暖的月份。

Official Documentation

https://www.fda.gov/food/buy-store-serve-safe-food/shellfish

Workarounds

  1. 95% success Cook shellfish to an internal temperature of 145°F (63°C) for 15 seconds to kill Vibrio and norovirus. Example: `cook --temperature 145 --time 15s shellfish.txt` 
    Cook shellfish to an internal temperature of 145°F (63°C) for 15 seconds to kill Vibrio and norovirus. Example: `cook --temperature 145 --time 15s shellfish.txt`
  2. 70% success If eating raw, only consume shellfish from certified harvest areas during colder months (November to April) when Vibrio levels are lower; check local health department advisories: `curl https://www.cdc.gov/vibrio/advisories | grep -i shellfish` 
    If eating raw, only consume shellfish from certified harvest areas during colder months (November to April) when Vibrio levels are lower; check local health department advisories: `curl https://www.cdc.gov/vibrio/advisories | grep -i shellfish`
  3. 85% success For high-risk individuals (liver disease, immunocompromised, elderly), avoid raw shellfish entirely and opt for cooked versions like steamed clams or grilled oysters 
    For high-risk individuals (liver disease, immunocompromised, elderly), avoid raw shellfish entirely and opt for cooked versions like steamed clams or grilled oysters

中文步骤

  1. Cook shellfish to an internal temperature of 145°F (63°C) for 15 seconds to kill Vibrio and norovirus. Example: `cook --temperature 145 --time 15s shellfish.txt`
  2. If eating raw, only consume shellfish from certified harvest areas during colder months (November to April) when Vibrio levels are lower; check local health department advisories: `curl https://www.cdc.gov/vibrio/advisories | grep -i shellfish`
  3. For high-risk individuals (liver disease, immunocompromised, elderly), avoid raw shellfish entirely and opt for cooked versions like steamed clams or grilled oysters

Dead Ends

Common approaches that don't work:

  1. 97% fail

    Vibrio and norovirus are not detectable by shell condition or smell; live shellfish can still carry pathogens from contaminated waters

  2. 95% fail

    Acidic marinades do not penetrate shellfish tissue enough to kill Vibrio or inactivate norovirus; they only affect surface bacteria

  3. 90% fail

    Even certified shellfish can be contaminated if harvested from areas with recent sewage spills or algal blooms; testing is not always comprehensive or timely