# 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`
- **Domain:** food-safety
- **Category:** life_threatening
- **Error Code:** `VIB-001`
- **Verification:** ai_generated
- **Fix Rate:** 82%

## 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.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| FDA Shellfish Safety Guidelines 2023 | active | — | — |
| CDC Vibrio Fact Sheet 2024 | active | — | — |
| NOAA Shellfish Harvesting Regulations 2022 | active | — | — |

## Workarounds

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`** (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`
   ```
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`** (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`
   ```
3. **For high-risk individuals (liver disease, immunocompromised, elderly), avoid raw shellfish entirely and opt for cooked versions like steamed clams or grilled oysters** (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
   ```

## Dead Ends

- **** — Vibrio and norovirus are not detectable by shell condition or smell; live shellfish can still carry pathogens from contaminated waters (97% fail)
- **** — Acidic marinades do not penetrate shellfish tissue enough to kill Vibrio or inactivate norovirus; they only affect surface bacteria (95% 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 (90% fail)